Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.

Sensory evaluation of grape juices elaborated by different extraction methods in the São Francisco Valley, Brazil.

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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.

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Bibliographic Details
Main Authors: SILVA, G. G., OLIVEIRA, J. B. de, SANTOS, S. de F., LIMA, M. dos S., BIASOTO, A. C. T., PEREIRA, G. E.
Other Authors: 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 TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2017-01-09
Subjects:Suco de uva, Método de extração artesanal, Avaliação sensorial, Vale do São Francisco, Uva, Suco, Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060252
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060252

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