{"id":114558,"date":"2018-03-11T10:42:36","date_gmt":"2018-03-11T10:42:36","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/tecnicas-enologicas-de-fra%c2%ado-y-enzimaticas-aplicadas-a-la-extractabilidad-de-syrah-cabernet-sauvignon-y-monastrell\/"},"modified":"2018-03-11T10:42:36","modified_gmt":"2018-03-11T10:42:36","slug":"tecnicas-enologicas-de-fra%c2%ado-y-enzimaticas-aplicadas-a-la-extractabilidad-de-syrah-cabernet-sauvignon-y-monastrell","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/vino\/tecnicas-enologicas-de-fra%c2%ado-y-enzimaticas-aplicadas-a-la-extractabilidad-de-syrah-cabernet-sauvignon-y-monastrell\/","title":{"rendered":"T\u00e9cnicas enol\u00f3gicas de fr\u00edo y enzim\u00e1ticas aplicadas  a la extractabilidad de syrah, cabernet sauvignon y monastrell."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ana Adoracion Moreno Perez <\/strong><\/h2>\n<p>T\u00e9cnicas de fr\u00edo y enzim\u00e1ticas aplicadas a la extractabilidad de syrah, cabernet sauvignon y monastrell  el objetivo de este estudio fue aplicar diferentes t\u00e9cnicas enol\u00f3gicas para optimizar la extractabilidad de compuestos fen\u00f3licos y arom\u00e1ticos, evaluando su influencia sobre la calidad de vinos tintos j\u00f3venes.  objetivos parciales:  \u00c2\u00a2\taplicar t\u00e9cnicas prefermentativas a baja temperatura (maceraci\u00f3n en fr\u00edo, congelaci\u00f3n del mosto con nieve carb\u00f3nica y congelaci\u00f3n de las uvas) y t\u00e9cnicas de maceraci\u00f3n con enzimas (enzima comercial y enzima natural ?-Galactosidasa) en la vinificaci\u00f3n de syrah, cabernet sauvignon y monastrell, comparando los resultados con los de una vinificaci\u00f3n tradicional. \u00c2\u00a2\tevaluar la influencia de las t\u00e9cnicas sobre las caracter\u00edsticas crom\u00e1ticas, fen\u00f3licas, arom\u00e1ticas y sensoriales de los vinos al final de la fermentaci\u00f3n alcoh\u00f3lica, en el momento del embotellado y seis meses despu\u00e9s del embotellado. \u00c2\u00a2\taplicar las t\u00e9cnicas de maceraci\u00f3n en fr\u00edo y enzim\u00e1ticas en la vinificaci\u00f3n de uvas de monastrell  de distintas zonas de la d.O. Jumilla y d.O. Bullas, evaluando su influencia sobre la calidad de los vinos obtenidos.  metodolog\u00eda:       el estudio se realiz\u00f3 durante tres campa\u00f1as. En los a\u00f1os 2007 y 2009, uvas vitis vinifera l. Cvs cabernet sauvignon, syrah y monastrell se vendimiaron en una parcela comercial de jumilla. En el 2008, se utilizaron uvas vitis vinifera l. Cvs monastrell procedentes de cuatro zonas diferentes (ca\u00f1ada del jud\u00edo, ca\u00f1ada de albatana, montealegre del castillo y el chaparral). Para cada variedad se realizaron tres tratamientos de fr\u00edo, dos tratamientos enzim\u00e1ticos y una vinificaci\u00f3n tradicional en dep\u00f3sitos de 100 litros. Todas las vinificaciones se realizaron por triplicado.  &quot;\tmaceraci\u00f3n prefermentativa en fr\u00edo: las uvas estrujadas fueron introducidas en los tanques, que se depositaron en una c\u00e1mara frigor\u00edfica a 10\u00c2\u00bac durante siete d\u00edas. Despu\u00e9s, los tanques se llevaron a la bodega, se realiz\u00f3 la siembra de levaduras seleccionadas y se continu\u00f3 con el mismo procedimiento que en una vinificaci\u00f3n tradicional.  &quot;\tcongelaci\u00f3n del mosto con nieve carb\u00f3nica: se adicion\u00f3 directamente la nieve carb\u00f3nica en los dep\u00f3sitos (30 kg co2\/dep\u00f3sito) junto con las uvas estrujadas. Tras la descongelaci\u00f3n del mosto (2 o 3 d\u00edas) se prosigui\u00f3 como en la elaboraci\u00f3n tradicional. &quot;\tcongelaci\u00f3n de las uvas: se introdujeron las uvas en unas c\u00e1maras congeladoras a -4\u00c2\u00bac durante 12 horas,  posteriormente se mantuvieron a -10\u00c2\u00bac durante 3-5 horas. Las uvas a\u00fan congeladas fueron estrujadas y se continu\u00f3 con el procedimiento de una  elaboraci\u00f3n tradicional. &quot;\tenzima commercial: tras el estrujado, se adicion\u00f3 un preparado enzim\u00e1tico comercial (enozim vintage, agrovin) (5g\/100kg uvas). Despu\u00e9s se prosigui\u00f3 como en una elaboraci\u00f3n tradicional. &quot;\tenzima natural ?-Galactosidasa: se adicion\u00f3 el enzima natural (1g\/100 kg uvas) a las uvas estrujadas y se continu\u00f3 con el procedimiento tradicional.  en el momento de la vendimia se analizaron los par\u00e1metros de madurez tecnol\u00f3gica y fen\u00f3lica (composici\u00f3n de antocianos, flavonoles y proantocianidinas) en las uvas. Al final de la fermentaci\u00f3n alcoh\u00f3lica, en el momento del embotellado y 6 meses despu\u00e9s, se analizaron en los vinos los par\u00e1metros crom\u00e1ticos, fen\u00f3licos, arom\u00e1ticos y sensoriales.  resultados:  &quot;\tlos tratamientos de fr\u00edo y enzim\u00e1ticos tuvieron un efecto positivo sobre la extracci\u00f3n de compuestos fen\u00f3licos y sobre las caracter\u00edsticas crom\u00e1ticas, arom\u00e1ticas y sensoriales de los vinos de syrah y cabernet sauvignon cuando las uvas mostraron un bajo estado de madurez (2007), pero no se observaron efectos significativos cuando las uvas se encontraron m\u00e1s maduras (2009). &quot;\tlos vinos de monastrell no se vieron notablemente afectados por los tratamientos, pero se observaron importantes diferencias entre los vinos de monastrell elaborados a partir de uvas procedentes de diferentes \u00e1reas en el 2008. Los efectos de la zonificaci\u00f3n tuvieron gran influencia sobre estos vinos.  cold and enzymatic techniques applied to the extractability of syrah, cabernet sauvignon and monastrell  the aim of this work was to implement different enological techniques to optimize the extractability of phenolic and aromatic compounds from grape skin to evaluate their influence on young red wine quality.  partial objectives:  \u00c2\u00a2\tto apply low pre-fermentative temperature techniques (cold maceration, must freezing with dry-ice and freezing grapes) and macerating enzymatic techniques (commercial enzyme and natural ?-Galactosidase enzyme) in winemaking of syrah, cabernet-sauvignon and monastrell, comparing the results with a control wine. \u00c2\u00a2\tto evaluate the influence of the techniques on the chromatic, phenolic, aromatic and sensorial wine characteristics at the end of alcoholic fermentation, at the moment of bottling and six months after bottling. \u00c2\u00a2\tto implement low pre-fermentative temperature techniques and macerating enzymatic techniques during the vinification of monastrell wines from four different areas belonging to two origin denominations (d.O. Jumilla and d.O. Bullas), to assess their influence on wine quality comparing the results with a control wine.  material and methods:       the study was carried out during three different seasons. In 2007 and 2009, grapes from vitis vinifera l. Cvs. Cabernet sauvignon, syrah and monastrell were harvested from a commercial vineyard in jumilla. In 2008 grapes from vitis vinifera l. Cvs monastrell were harvested from four different areas (ca\u00f1ada del jud\u00edo, ca\u00f1ada de albatana, montealegre del castillo and el chaparral). Grapes were harvested into 20-kg boxes and transported to the winery. Three cold treatments, two enzymatic treatments and a conventional vinification were made in 100-l tanks. All the vinifications were made in triplicate.  &quot;\tcold maceration treatment: tanks containing the crushed grapes were introduced into a camera at 10\u00c2\u00bac for 7 days. After that, the tanks were introduced in the vinery, selected yeasts were added and the winemaking was carried out as a conventional vinification. &quot;\tmust freezing with dry-ice: dry-ice was added directly into the tank, mixing it with the crushed grapes, using 30 kg of dry-ice per each tank. When the must was without ice (2 or 3 days) the winemaking continued as a conventional vinification. &quot;\tfreezing grapes treatment: the grapes were introduced into a freezer camera and the temperature was first set al -4\u00c2\u00bac for 12 hours and then the grapes were maintained at -10\u00c2\u00bac for 3-5 hours. The freezing grapes were crushing and destemming, and then the winemaking was made as a conventional vinification. &quot;\ttreatment with a commercial enzyme: after crushing, commercial enzyme (enozim vintage, agrovin) was added at 5g\/100kg of grapes. Then the winemaking continued in a traditional way. &quot;\ttreatment with a natural enzyme: after crushing, natural ?-Galactosidase enzyme was added at 1g\/100kg or grapes. Then the winemaking was carried out as the conventional vinification.  maturity and phenolic parameters (anthocyanin, flavonol and proanthocyanidin composition) were analyzed in grapes at the moment of harvesting. Chromatic, phenolic, aromatic (fusel alcohols, acetates, esters, acids and c6 compounds) and sensorial wine parameters were analyzed at the end of alcoholic fermentation, at the moment of bottling and six months after bottling.  results:  &quot;\tlow prefermentative treatment and maceration enzymatic treatment influenced positively on the extraction of phenolic compounds and on the chromatic, aromatic and sensorial characteristics of cabernet sauvignon and syrah wines when the grapes of these varieties showed a low maturity index (2007), but no significant effects were detected when grapes showed a higher maturity index (2009).  &quot;\tmonastrell wines were no significantly affected by the treatments, but important differences were observed between monastrell wines elaborated from grapes of the different areas in 2008. Terroir effect had a high influence on monastrell wines.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>T\u00e9cnicas enol\u00f3gicas de fr\u00edo y enzim\u00e1ticas aplicadas  a la extractabilidad de syrah, cabernet sauvignon y monastrell.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 T\u00e9cnicas enol\u00f3gicas de fr\u00edo y enzim\u00e1ticas aplicadas  a la extractabilidad de syrah, cabernet sauvignon y monastrell. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ana Adoracion Moreno Perez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 22\/07\/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>Rocio Gil Mu\u00f1oz<\/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>esteban Garc\u00eda romero (vocal)<\/li>\n<li>nuria Mart\u00ed bru\u00f1\u00e1 (vocal)<\/li>\n<li>Luis Javier Perez prieto (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ana Adoracion Moreno Perez T\u00e9cnicas de fr\u00edo y enzim\u00e1ticas aplicadas a la extractabilidad de syrah, cabernet sauvignon [&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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