Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.

Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.

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The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were harvested in September 2010 in an experimental area ofthe Embrapa Tropical Semi-arid (09°09'South,40° 22'West, 365.5m above sea leveI), localizedin Petrolina, Pemambuco State, Brazil. The varietal grape juices were elaborated by using water vapor extraction, with temperature and extraction time controlled, at 75-85°C and 60 minutes respectively. The blends were prepared in the moment of the sensory analysis.

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Main Authors: SILVA, G. G., OLIVEIRA, J. B. de, OLIVEIRA, V. de S., ARAÚJO, A. J. de B., NASCIMENTO, R. L., BIASOTO, A. C. T., BORGES, R. M. E., PEREIRA, G. E.
Other Authors: ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
Format: Parte de livro biblioteca
Language:English
eng
Published: 2013-01-21
Subjects:Análise sensorial, Região Nordeste, Uva tropical, Análise organoléptica, Bebida, Suco, Uva, Viticultura, Grapes,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/945897
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spelling dig-alice-doc-9458972017-08-16T00:05:36Z Sensory evaluation of tropical grape juices elaborated in Northeast Brazil. SILVA, G. G. OLIVEIRA, J. B. de OLIVEIRA, V. de S. ARAÚJO, A. J. de B. NASCIMENTO, R. L. BIASOTO, A. C. T. BORGES, R. M. E. PEREIRA, G. E. ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA. Análise sensorial Região Nordeste Uva tropical Análise organoléptica Bebida Suco Uva Viticultura Grapes The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were harvested in September 2010 in an experimental area ofthe Embrapa Tropical Semi-arid (09°09'South,40° 22'West, 365.5m above sea leveI), localizedin Petrolina, Pemambuco State, Brazil. The varietal grape juices were elaborated by using water vapor extraction, with temperature and extraction time controlled, at 75-85°C and 60 minutes respectively. The blends were prepared in the moment of the sensory analysis. Resumo. 2013-01-21T11:11:11Z 2013-01-21T11:11:11Z 2013-01-21 2011 2016-04-28T11:11:11Z Parte de livro In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINE, 3., 2011, Chiang Mai, Thailand. Proceedings... Chiang Mai: Rajamangala University of Technology Lanna Doi Saket, 2011. http://www.alice.cnptia.embrapa.br/alice/handle/doc/945897 en eng openAccess p. 58.
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language English
eng
topic Análise sensorial
Região Nordeste
Uva tropical
Análise organoléptica
Bebida
Suco
Uva
Viticultura
Grapes
Análise sensorial
Região Nordeste
Uva tropical
Análise organoléptica
Bebida
Suco
Uva
Viticultura
Grapes
spellingShingle Análise sensorial
Região Nordeste
Uva tropical
Análise organoléptica
Bebida
Suco
Uva
Viticultura
Grapes
Análise sensorial
Região Nordeste
Uva tropical
Análise organoléptica
Bebida
Suco
Uva
Viticultura
Grapes
SILVA, G. G.
OLIVEIRA, J. B. de
OLIVEIRA, V. de S.
ARAÚJO, A. J. de B.
NASCIMENTO, R. L.
BIASOTO, A. C. T.
BORGES, R. M. E.
PEREIRA, G. E.
Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
description The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were harvested in September 2010 in an experimental area ofthe Embrapa Tropical Semi-arid (09°09'South,40° 22'West, 365.5m above sea leveI), localizedin Petrolina, Pemambuco State, Brazil. The varietal grape juices were elaborated by using water vapor extraction, with temperature and extraction time controlled, at 75-85°C and 60 minutes respectively. The blends were prepared in the moment of the sensory analysis.
author2 ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
author_facet ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA.
SILVA, G. G.
OLIVEIRA, J. B. de
OLIVEIRA, V. de S.
ARAÚJO, A. J. de B.
NASCIMENTO, R. L.
BIASOTO, A. C. T.
BORGES, R. M. E.
PEREIRA, G. E.
format Parte de livro
topic_facet Análise sensorial
Região Nordeste
Uva tropical
Análise organoléptica
Bebida
Suco
Uva
Viticultura
Grapes
author SILVA, G. G.
OLIVEIRA, J. B. de
OLIVEIRA, V. de S.
ARAÚJO, A. J. de B.
NASCIMENTO, R. L.
BIASOTO, A. C. T.
BORGES, R. M. E.
PEREIRA, G. E.
author_sort SILVA, G. G.
title Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
title_short Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
title_full Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
title_fullStr Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
title_full_unstemmed Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
title_sort sensory evaluation of tropical grape juices elaborated in northeast brazil.
publishDate 2013-01-21
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/945897
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