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Grape and Wine Biotechnology
With high moisture and sugar content, fresh grapes respire and transpire actively after harvest, which contribute to quality loss. Drying can process grapes into raisins for longer shelf-life as well as dehydrated grapes, which can be used for wines or juice production. The pre-treatments, drying method and drying conditions, can significantly influence the quality of final products. In this chapter, firstly, different pretreatments as a necessary operation previous to the drying of grapes intodoi:10.5772/64662 fatcat:wlioopy6fbcidpoorthqdyqixm