Título:	Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.
Autoria:	SILVA, G. G. OLIVEIRA, J. B. de SANTOS, S. de F. LIMA, M. dos S. BIASOTO, A. T. C. PEREIRA, G. E.
Afiliação:	Gildeilza 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 Teles Camarão Biasoto, Empresa Brasileira de Pesquisa Agropecuária, Embrapa Semiárido, Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV.
Ano de publicação:	2016
Referência:	IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 38, 19 a 21 outubro, 2016.
Conteúdo:	This 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.
Thesagro:	Uva Suco
Palavras-chave:	Suco de uva Método de extração artesanal
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPUV)