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Registros recuperados: 26
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A viticultura e a agroindústria de suco de uvas americanas em um mercado em crescimento. Repositório Alice
RITSCHEL, P. S.; MAIA, J. D. G.; PROTAS, J. F. da S.; GUERRA, C. C.; PEREIRA, G. E.; LIMA, M. dos S..
No Brasil, a produção e o consumo de suco de uva vem crescendo nos últimos anos, sendo realizada com o uso de uma matriz diversificada de cultivares de uvas do tipo americano. Esta base inclui variedades tradicionais e suas mutações precoces, além de novas cultivares brasileiras, criadas para contribuir para a solução de demandas do segmento de sucos de uva. A viticultura brasileira voltada para a produção de sucos é praticada em diferentes sistemas de cultivo e condições ambientais, que abrangem regiões de clima temperado, onde a uva é produzida sob o sistema tradicional, até regiões de clima subtropical e tropical, onde inovações no sistema de produção permitem a realização de duas ou mais colheitas anuais. A tecnologia de extração de sucos é baseada na...
Tipo: Artigo de periódico Palavras-chave: American grapevine cultivar; Brazilian grapevine cultivars; South; Temperate climate; Subtropical climate; Northeast; Tropical climate; Cultivares de videiras americanas; Cultivares de videiras brasileiras; Suco de uva; Antocianinas; Polifenois; Sul; Clima subtropical; Nordeste; Clima troícal; Clima Tropical; Grape juice; Anthocyanins; Polyphenols.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103070
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Artifcial neural network: a powerful tool in associating phenolic compounds with antioxidant activity of grape juices. Repositório Alice
LIMA, M. dos S.; PEREIRA, G. E.; FEDRIGO, I. M. T..
In vitro techniques are essential to assess the antioxidant potential of foods, although methods with diferent action mechanisms make troublesome data analysis. This article describes the use of artifcial neural network (ANN) to associate phenolic compounds with antioxidant activity in vitro (AOX) of grape juices. A multilayer perceptron (MLP) ANN was obtained with 28 phenolics quantifed, as input layers, and AOX measuring by DPPH, ABTS, FRAP, H2O2, and β-carotene/linoleic acid bleaching assay (βCLA) methods, as output layers. To improve discussion in food sciences, the ANN results were compared with Pearson?s correlation and principal component analysis (PCA), methods largely used in food studies. Pearson?s technique showed correlations...
Tipo: Artigo de periódico Palavras-chave: Antioxidant methods; Bioactivity; Grape polyphenol; Chemometrics.
Ano: 2021 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1135356
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Brazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi- arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity. Repositório Alice
FERREIRA, I. C.; SILVA, V. P. da; VILVERT, J. C.; SOUZA, F. de F.; FREITAS, S. T. de; LIMA, M. dos S..
Acerola fruit has gained prominence for its high nutraceutical value, associated with high levels of ascorbic acid and phenolic compounds. The objectives of this study were to analyze the chemistry composition and antioxidant capacity in seven Brazilian varieties of acerola. All acerola genotypes were harvested at the red ripe maturity stage, and the fruit were subjected to metabolite analyses by High-Performance Liquid Chromatography. The varieties presented high levels of ascorbic acid and malic acid. The main sugars observed in acerola were glucose and fructose. Cyanidin-3-rhamnoside was the main phenolic compound in the fruit (149?682 mg/kg FW), which had higher concentration in the varieties BRS 235-Apodi, BRS 236-Cereja, and BRS 237-Roxinha. Other...
Tipo: Artigo de periódico Palavras-chave: Variabilidade genética; Vale do Sao Francisco; Acerola; Composto Fenólico; Ácido Orgânico; Antioxidante; Malpighia emarginata; Bioactive compounds; Polyphenols; Organic acids and salts.
Ano: 2021 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133267
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Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture. Repositório Alice
PADILHA, C. V. da S.; LIMA, M. dos S.; TOALDO, I. M.; PEREIRA, G. E.; BORDIGNON-LUIZA, M. T..
The technological and polyphenolic parameters of grapes for juice processing obtained from successive harvests were studied in semi-arid tropical viticulture. Red grapes ?BRS Violeta? and ?Isabel Precoce? were harvested during the same year and analyzed based on a multivariate approach that included climatic variations. The grapes were marked by variations in flavonoid compounds, particularly anthocyanins. Temperature, global radiation, air velocity and evapotranspiration rates were associated with higher accumulation of bioactive polyphenols in grape berries and juices. The temperatures in February were associated with higher antioxidant activity in grape peels, while the highest thermal amplitude in August and November favored the accumulation of...
Tipo: Artigo de periódico Palavras-chave: Bioativos compostos; Viticultura tropical; Semiárido; Condições climáticas; Uvas brasileiras; Perfil polifenólico; Atividade antioxidante; Uva; Suco de Fruta; Bioactive compounds; Grapes; Grape juice; Antioxidant activity.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146317
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Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Repositório Alice
SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E..
The objective of this study was to evaluate the effects of storage time and bottle color on the phenolic compound profiles of Syrah red and sparkling Moscatel wines stored for 12 months in green, amber, and clear bottles. The profile of the phenolic compounds and their antioxidant activity in vitro were determined. Commercial wines were bottled in an automatic filling machine and closed with natural cork. After the bottling process, the wines were stored vertically on shelves which received natural light indirectly (±8 h/day), at temperatures which varied from 24 to 30 ◦C and relative humidity 40?65%. The wines were analyzed every three months over one year. Several phenolic compound families were quantified through reversed-phase high...
Tipo: Artigo de periódico Palavras-chave: Bottle color; Vitis vinifera L; Shelf life; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103057
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Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity. Repositório Alice
DA SILVA, M. J. R.; PADILHA, C. V. da S.; LIMA, M. dos S.; PEREIRA, G. E.; VENTURINI FILHO, W. G.; MOURA, M. F.; TECCHIO, M. A..
The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to...
Tipo: Artigo de periódico Palavras-chave: Vitis labruscaL; Hybrid grapes; Scion-rootstock combination; Color measurements; Phenolic compounds; Resveratrol.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1118404
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Influence of soil pH correction and potassium saturation on quality and stability of Brazilian tropical wines produced in the São Francisco Valley. Repositório Alice
BIASOTO, A. C. T.; DEON, M. D.; CARVALHO, E. S. S. de; PEREIRA, G. E.; LIMA, M. A. C. de; OLIVEIRA, W. P.; CORREA, L. C.; BARROS, A. P. A.; LIMA, M. dos S.; FREITAS, S. T. de; LEAO, P. C. de S..
This study evaluated the influence of soil pH correction and potassium saturation on the quality of Brazilian tropical red wines 'Syrah' from São Francisco Valley.
Tipo: Parte de livro Palavras-chave: Vinho tropical; Vale do São Francisco; Tropical wines.; Vitiviniculura; Uva.; Grapes..
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1007856
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Influence of soil pH correction and potassium saturation on quality and stability of Brazilian tropical wines produced in the São Francisco Valley. Repositório Alice
BIASOTO, A. C. T.; DEON, M. D. I.; CARVALHO, E. S. S. de; PEREIRA, G. E.; LIMA, M. A. C. de; OLIVEIRA, W. P.; CORREA, L. C.; BARROS, A. P. A.; LIMA, M. dos S.; FREITAS, S. T. de; LEAO, P. C. de S..
This study evaluated the influence of soil pH correction and potassium saturation on the quality of Brazilian tropical red wines 'Syrah' from São Francisco Valley.
Tipo: Parte de livro Palavras-chave: Vinho tropical; Vale do São Francisco; Tropical wines.; Vitiviniculura; Uva.; Grapes..
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1036906
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Influência do estádio de maturação da uva sobre a composição físico-química e atividade antioxidante do vinho Syrah elaborado no Vale do São Francisco no segundo ciclo produtivo do ano. Repositório Alice
OLIVEIRA, W. P. de; MENEZES, T. R. de; OLIVEIRA, J. B. de; RIBEIRO, T. P.; PEREIRA, G. E.; LIMA, M. dos S.; ARAÚJO, A. J. de B.; BIASOTO, A. C. T..
Este trabalho foi desenvolvido com o objetivo de avaliar a influência do estádio de maturação da uva sobre a composição físico-química e a atividade antioxidante do vinho Syrah elaborado no Submédio do Vale do São Francisco em safra do segundo ciclo produtivo do ano. Os vinhos foram elaborados experimentalmente com uvas (Vitis vinífera L.) colhidas em dezembro de 2012, com 112 dias após a poda (DAP) (21,6 ºBrix), 120 DAP (23,0 ºBrix) e 128 DAP (27,0 ºBrix). O estádio de maturação da uva no momento da colheita influenciou significativamente a qualidade e a atividade antioxidante de vinhos Syrah. Uvas colhidas na sobre maturação originaram vinhos com maior teor de extrato seco, intensidade de cor, compostos fenólicos e potencial antioxidante.
Tipo: Parte de livro Palavras-chave: Compostos bioativos; Vinho tinto.; Uva; Maturação; Vitis Vinifera.; Grapes.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1013684
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Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Repositório Alice
DUTRA, M. da C. P.; RODRIGUES, L. L.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
The phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and...
Tipo: Artigo de periódico Palavras-chave: Organic agriculture; Vitis labrusca L; Bioactive compounds; Minerals; Food analysis.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103042
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Panorama da produção e mercado nacional de vinhos espumantes. Repositório Alice
PEREIRA, G. E.; ZANUS, M. C.; MELLO, L. M. R. de; LIMA, M. dos S.; PEREGRINO, I..
Os vinhos espumantes têm sido elaborados em diferentes regiões brasileiras, com enorme sucesso. Na Região Sul, principalmente na Serra Gaúcha, os produtos são elaborados à base de 'Chardonnay', 'Pinot Noir' e 'Riesling', para os tradicionais, bem como de variedades moscatéis, para os espumantes doces. A conquista de Indicações Geográficas tem melhorado a qualidade dos produtos, com aumento da notoriedade, das vendas e do enoturismo, um sucesso econômico que serve de exemplo para outras regiões vitivinícolas. No Nordeste do Brasil há duas condições bem distintas. Uma, no Vale do São Francisco, onde se produzem vinhos tropicais, os espumantes moscatéis dominam, a partir das moscatos 'Itália' e 'Canelli', assim como os bruts e demi-secs brancos e rosados, a...
Tipo: Artigo de periódico Palavras-chave: Composição sensorial; Tipicidade; Vitis Vinifera; Uva; Vinho; Composição Química.
Ano: 2020 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124594
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Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. Repositório Alice
PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORRÊA, L. C.; LIMA, M. dos S..
The sub-middle region of the São Francisco Valley (SFV), located in northeastern Brazil, is different from other Brazilian wine producing regions and major world wine producing areas, because this region has specific climatic conditions, since the SFV is situated between the southern hemisphere parallel of 8-9º and at 350 m altitude in a semi-arid tropical climate zone, with average temperatures of 26°C, high intensity sunlight (3,000 h/year) and low annual rainfall (about 500 mm) (Teixeira et al., 2013). These different weather conditions, coupled with the absence of a winter and application of water by irrigation, make it possible to obtain 2 crops in the SFV in the same year. In order to learn about tropical wines better, such as those produced in SFV,...
Tipo: Separatas Palavras-chave: Vinhos tropicais; Vinhos tintos tropicais; Vale do São Francisco; Brasil; Vinho; Vitis Vinifera.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060065
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Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. Repositório Alice
PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E..
Objective of this work was to study the phenolic composition and antioxidant activity of commercial red wines made from grapes Vitis vinifera L. grown in a tropical climate region.
Tipo: Parte de livro Palavras-chave: Vinhos tropicais; Vinhos tintos tropicais; Vale do São Francisco; Vinho tinto.; Vitis Vinifera; Uva.; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060590
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Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil. Repositório Alice
LIMA, M. dos S.; SILANI, I. de S. V.; TOALDO, I. M.; CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; BORDIGNON-LUIZ, M. T.; NINOW, J. L..
The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids...
Tipo: Separatas Palavras-chave: Compostos fenólicos; Àcidos orgânicos; Suco de uva; Compostos bioativos; Nordeste; Uva; Viticultura; Antioxidant activity; Grapes.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/991121
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Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Repositório Alice
LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L..
Tipo: Artigo de periódico Palavras-chave: Pectinases; Suco de uva.; Vitis Labrusca.; Grape juice; Bioactive compounds..
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1023598
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Phenolic profile and antioxidant activity of commercial grape juices from the São Francisco Valley, Northeastern of Brazil. Repositório Alice
PADILHA, C. V. da S.; PEREIRA, G. E.; LUIZ, M. T. B.; LIMA, M. dos S..
In recent years, The Sub-middle region of the São Francisco Valley (SFV), located in the Northeast of Brazil, has invested in the production of grape juice from new Brazilian varieties developed for preparation of high quality juices, such as Isabel Precoce (Vitis labrusca L.) and hybrids (Vitis labrusca L. x Vitis vinifera L.) BRS Violeta, BRS Cora and BRS Magna (Lima et al., 2014). Grape juice in this region have been highlighted by the good bioactive content, high antioxidant activity associated with phenolic compounds and to promote anti-inflammatory activity in consumers (Toscano et al., 2015).
Tipo: Separatas Palavras-chave: Vale do São Francisco; Brasil; Nordeste (BR); Atividade antioxidante; Suco de uva.; Uva..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059957
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Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Repositório Alice
PADILHA, C. V. da S.; MISKINIS, G. A.; SOUZA, M. E. A. O. de; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; LIMA, M. dos S..
A method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R > 0.9995), good precision (CV% < 2.78), recovery (91.8?105.1%) and limits of detection (0.04?0.85 mg L-1 ) and quantification (0.04?1.41 mg L-1 ) according to other methods previously published with the difference of a run time of only 25 min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high...
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L.; Bioactive compounds; Antioxidant activity; Reactive oxygen species..
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487
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Rapid determination of the aromatic compounds methyl-anthranilate, 2&#8242;-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L; Hybrid grapes; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089634
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Rapid determination of the aromatic compounds methyl-anthranilate, 2&#8242;-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Repositório Alice
DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S..
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of...
Tipo: Artigo de periódico Palavras-chave: Vitis labrusca L; Hybrid grapes; Uva; Volatile compounds; Beverages; Food analysis; Quality control.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1094123
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Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil. Repositório Alice
SILVA, G. G.; OLIVEIRA, J. B. de; SANTOS, S. de F.; LIMA, M. dos S.; BIASOTO, A. C. T.; PEREIRA, G. E..
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.
Tipo: Parte de livro Palavras-chave: Suco de uva; Método de extração artesanal; Avaliação sensorial; Vale do São Francisco; Uva; Suco; Grapes.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060252
Registros recuperados: 26
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