Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060252
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dc.contributor.authorSILVA, G. G.pt_BR
dc.contributor.authorOLIVEIRA, J. B. dept_BR
dc.contributor.authorSANTOS, S. de F.pt_BR
dc.contributor.authorLIMA, M. dos S.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.date.accessioned2017-02-23T23:54:56Z-
dc.date.available2017-02-23T23:54:56Z-
dc.date.created2017-01-09pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1060252pt_BR
dc.descriptionThis study was conducted to evaluate the acceptance of grape juice elaborated by classical and artisanal extraction methods. The juices were obtained from a blend of varieties Isabel Precoce (80%) and BRS Violeta (20%). Four extraction techniques were performed: Hot Press (HP) - maceration hot and pectolytic enzyme; Cold Press (CP) - maceration at room temperature and the enzyme; Hot Break (HB) - heating to 80 ° C, with temperature reduction, maceration at 60 ° C and enzyme, and a Steam Extraction (EV) - extraction between 80° and 85° C without enzyme. The juices were evaluated by 120 tasters, not trained.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSuco de uvapt_BR
dc.subjectMétodo de extração artesanalpt_BR
dc.subjectAvaliação sensorialpt_BR
dc.subjectVale do São Franciscopt_BR
dc.titleSensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-02-23T23:54:56Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroSucopt_BR
dc.subject.nalthesaurusGrapespt_BR
dc.format.extent2p. 38.pt_BR
riaa.ainfo.id1060252pt_BR
riaa.ainfo.lastupdate2017-02-23pt_BR
dc.contributor.institutionGildeilza Gomes Silva, Instituto Federal do Sertão Pernambucano, Campus Zona Rural, Petrolina, PE, Brazil; Juliane Barreto de Oliveira, Doutoranda em Engenharia Alimentar, Bolsista Capes, Instituto Superior de Agronomia, Tapada da Ajuda, Lisboa, Portugal; Sabrina de Freitas Santos, Department of Technology and Social Sciences (DTCS III), University of Bahia (UNEB), Juazeiro, Bahia, Brazil; Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Petrolina, PE, Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CPATSA)

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