{"id":104047,"date":"2010-01-10T00:00:00","date_gmt":"2010-01-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-antocianica-y-aromatica-del-txakoli-tinto-de-vizcaya\/"},"modified":"2010-01-10T00:00:00","modified_gmt":"2010-01-10T00:00:00","slug":"caracterizacion-antocianica-y-aromatica-del-txakoli-tinto-de-vizcaya","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica-analitica\/caracterizacion-antocianica-y-aromatica-del-txakoli-tinto-de-vizcaya\/","title":{"rendered":"Caracterizaci\u00f3n antoci\u00e1nica y arom\u00e1tica del txakoli tinto de vizcaya"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Diana Mar\u00eda Lopez Marquez <\/strong><\/h2>\n<p>La elaboraci\u00f3n de productos agroalimentarios seguros y saludables y de alta calidad se ha convertido en una constante preocupaci\u00f3n de los agentes responsables de dicha elaboraci\u00f3n, as\u00ed como de las instituciones a las que corresponde su control y la protecci\u00f3n de los consumidores. Por todo ello, el objetivo de este trabajo consiste en realizar un estudio profundo de los txakolis tintos elaborados en vizcaya, centr\u00e1ndonos por una parte en su contenido antoci\u00e1nico y color y por otro lado en su aroma, a fin de disponer de una informaci\u00f3n anal\u00edtica que permita caracterizar estos vinos y distinguirlos de otros elaborados en otras zonas vin\u00edcolas.  para ello, se han desarrollado y validado dos metodolog\u00edas de an\u00e1lisis, una para la identificaci\u00f3n y determinaci\u00f3n de los compuestos antoci\u00e1nicos en uvas y txakolis, y otra para la identificaci\u00f3n y determinaci\u00f3n de compuestos vol\u00e1tiles en estos mismos vinos. Esto nos ha permitido por un lado caracterizar los perfiles antoci\u00e1nicos de variedades aut\u00f3ctonas y for\u00e1neas cultivadas en vizcaya y su relaci\u00f3n con el color que presentan, as\u00ed como estudiar la evoluci\u00f3n del contenido antoci\u00e1nico y arom\u00e1tico extra\u00eddo de la uva al mosto durante el proceso de maceraci\u00f3n, y la influencia de la tecnolog\u00eda aplicada durante el desarrollo de la fermentaci\u00f3n malol\u00e1ctica en la composici\u00f3n antoci\u00e1nica y arom\u00e1tica, comparando txakolis fermentados en acero inoxidable y barrica de madera. Un estudio del perfil arom\u00e1tico de txakolis tintos y otros vinos pertenecientes a diferentes denominaciones de origen, facilitando la interpretaci\u00f3n de los resultados mediante el apoyo de t\u00e9cnicas quimiom\u00e9tricas, nos ha permitido diferenciar a los txakolis tintos en relaci\u00f3n a vinos de otras a zonas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n antoci\u00e1nica y arom\u00e1tica del txakoli tinto de vizcaya<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n antoci\u00e1nica y arom\u00e1tica del txakoli tinto de vizcaya <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Diana Mar\u00eda Lopez Marquez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/10\/2010<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Luis \u00e1ngel Berrueta Simal<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 manuel Pingarr\u00f3n carraz\u00f3n <\/li>\n<li>m. soledad Larrechi Garc\u00eda (vocal)<\/li>\n<li>rita Carabias mart\u00ednez (vocal)<\/li>\n<li>carmelo Garc\u00eda barroso (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Diana Mar\u00eda Lopez Marquez La elaboraci\u00f3n de productos agroalimentarios seguros y saludables y de alta calidad se [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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