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A new system for integral juice grape production. Author(s): GUERRA, C. C. The brazilian industry of grape juice have a great economic and social importance. In the last 30 years, it has increased continuously and strongly. Around the country, there is a very large number of... ... Repository: BDPA Publication year: 2016
Integrated production of grapes for juice in southern Brazil. Author(s): SILVEIRA, S. V. da; MELLO, L. M. R. de; SILVA, G. A. da; HOFFMANN, A.; GARRIDO, L. da R. New concepts of agricultural production should be introduced in Brazilian agriculture to become competitive. The integrated system is an agricultural technology that should be also applied to grape pr... ... Repository: BDPA Publication year: 2013
Physical-chemical characterization of integral grape juices elaborated with cv. Concord in the Sub-middle São Francisco Valley. Author(s): SANTOS, S. F.; SILVA, G. G.; NASCIMENTO, A. M. S.; SOUZA, J. F.; PADILHA, C.; PEREIRA, G. E. The objective of this study was to evaluate the physical-chemical characteristics of grape juices elaborated with cv. Concord, grafted onto IAC 572, cultivated on pergola, and irrigated by drip, plant... ... Repository: BDPA Publication year: 2015
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. Author(s): 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-A... ... Repository: BDPA Publication year: 2018
Caracterização físico-química do suco integral elaborado com uva de mesa ‘BRS Vitória’. Author(s): SILVA, I. S. O.; FREITAS, P.; OLIVER, L.; OLIVEIRA, I.; RYBKA, A. C. P.; BIASOTO, A. C. T. A uva ‘BRS-Vitória’, desenvolvida pela Embrapa, têm ganhado grande destaque como uva de mesa por ser uma uva roxa, apirênica, e com sabor aframboesado. Dentre os produtos derivados da uva, o suco de u... ... Repository: BDPA Publication year: 2023
Sensory characteristics of organic grape juices. Author(s): MIELE, A.; FIORAVANÇO, J. C. The demand for organic products increases yearly throughout the world. Repository: BDPA Publication year: 2015
Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. Author(s): BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. Traditional methods for producing grape juice involve steps such as destemming, crushing, maceration, pasteurization, and bottling, where the process yield (<70%) poses a problem for producing compani... ... Repository: BDPA Publication year: 2023
Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Author(s): DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were ind... ... Repository: BDPA Publication year: 2020
Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage. Author(s): DIAS, J. F.; SIMBRAS, B. D.; BERES, C.; SANTOS, K. M. O. dos; CABRAL, L. M. C.; MIGUEL, M. A. L. Repository: BDPA Publication year: 2018
Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage. Author(s): DUTRA, M. da C. P.; SILVA, A. B. M. da; FERREIRA, E. de S.; CARVALHO, A. J. de B. A.; LIMA, M. dos S.; BIASOTO, A. C. T. Grape juices are rich in bioactive compounds; however, for these compounds to exert their functionality, they must be bioaccessible. Thus, the present study evaluated a simulated digestion process on... ... Repository: BDPA Publication year: 2023

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