{"id":113982,"date":"2018-03-11T10:41:48","date_gmt":"2018-03-11T10:41:48","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/proantocianidinas-de-uvas-y-vinos-de-las-variedades-de-monastrell-cabernet-sauvignon-y-syrah\/"},"modified":"2018-03-11T10:41:48","modified_gmt":"2018-03-11T10:41:48","slug":"proantocianidinas-de-uvas-y-vinos-de-las-variedades-de-monastrell-cabernet-sauvignon-y-syrah","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/vino\/proantocianidinas-de-uvas-y-vinos-de-las-variedades-de-monastrell-cabernet-sauvignon-y-syrah\/","title":{"rendered":"Proantocianidinas de uvas y vinos de las variedades de monastrell, cabernet sauvignon y syrah"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Naiara Busse Valverde <\/strong><\/h2>\n<p>En esta tesis doctoral se han estudiado las proantocianidinas de pieles y semillas de uvas de las variedades monastrell, cabernet sauvignon y syrah, as\u00ed como la transferencia de las mismas al vino y el efecto de algunas t\u00e9cnicas enol\u00f3gicas en la modulaci\u00f3n de su extracci\u00f3n.  los resultados obtenidos muestran que la concentraci\u00f3n de estos compuestos es m\u00e1xima al inicio de la maduraci\u00f3n, disminuyendo conforme se acerca el momento de la vendimia. La cantidad de proantocianidinas en los vinos depende tanto de la variedad como de la t\u00e9cnica enol\u00f3gica aplicada. Tiempos de maceraci\u00f3n largos y t\u00e9cnicas como la maceraci\u00f3n prefermentativa en fr\u00edo o el uso de enzimas de maceraci\u00f3n promueven una mayor extracci\u00f3n de proantocianidinas, aunque las de las uvas de la variedad syrah son mucho m\u00e1s f\u00e1cilmente extra\u00edbles que las de monastrell, en igualdad de condiciones.   palabras clave: proantocianidinas, uva, vino, t\u00e9cnicas enol\u00f3gicas  in this thesis, skin and seed proanthocyanidins of monastrell, cabernet sauvignon and syrah grape varieties have been studied, as well as their transfer from grapes to wine and the effect of some oenological techniques in modulating their extraction. the results show that the concentration of these compounds was maximum at the beginning of ripening, decreasing up to moment of harvest. The concentration of proanthocyanidins in wines depends both on the variety and the applied oenological technique. Long maceration times and techniques such as cold soak or the use of maceration enzymes promote a large extraction of proanthocyanidins, although, under similar conditions, the proanthocyanidins of syrah grapes are more easily transferred to must\/wine than those of monastrell grapes.  keywords: proanthocyanidins, grape, wine, oenological techniques<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Proantocianidinas de uvas y vinos de las variedades de monastrell, cabernet sauvignon y syrah<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Proantocianidinas de uvas y vinos de las variedades de monastrell, cabernet sauvignon y syrah <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Naiara Busse Valverde <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 20\/03\/2013<\/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>Mar\u00eda  Encarnacion Gomez Plaza<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Mar\u00eda L\u00f3pez roca <\/li>\n<li>rocio Gil mu\u00f1oz (vocal)<\/li>\n<li>esteban Garc\u00eda romero (vocal)<\/li>\n<li>Luis Almela ruiz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Naiara Busse Valverde En esta tesis doctoral se han estudiado las proantocianidinas de pieles y semillas de [&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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