{"id":115845,"date":"2018-03-11T10:44:36","date_gmt":"2018-03-11T10:44:36","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/study-of-the-evolution-of-anthocyanins-tannins-and-derivatives-during-making-and-ageing-of-red-wine-from-rioja-by-ft-ir-and-hplc-ms-ms\/"},"modified":"2018-03-11T10:44:36","modified_gmt":"2018-03-11T10:44:36","slug":"study-of-the-evolution-of-anthocyanins-tannins-and-derivatives-during-making-and-ageing-of-red-wine-from-rioja-by-ft-ir-and-hplc-ms-ms","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica-analitica\/study-of-the-evolution-of-anthocyanins-tannins-and-derivatives-during-making-and-ageing-of-red-wine-from-rioja-by-ft-ir-and-hplc-ms-ms\/","title":{"rendered":"Study of the evolution of anthocyanins, tannins and derivatives during making and ageing of red wine from rioja by ft-ir and hplc-ms\/ms"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Zuri\u00f1e Rasines Perea <\/strong><\/h2>\n<p>In recent years the fourier transform infrared spectroscopy (ft-ir) has shown great potential as an analytical tool for routine analysis in wine. Its application in the determination of anthocyanins present in wine is tested. Anthocyanins are natural products with influence in quality and color stability as well as in other organoleptic properties. Different regressions were obtained and validated to analyse tempranillo must samples in the entry into the cellar and racking stage.On the other hand, the applicability of two methods of analysis by hplc-dad-(esi)-cid-ms\/ms in mrm mode with prior simplification of the matrix by spe is demonstrated, determining the formation and evolution profiles at different stages of winemaking. Specifically, 23 anthocyanin derivative pigments: 2 precursor, 6 compounds formed by direct condensation with flavanols in flavylium form, 5 compounds of condensation mediated by acetaldehyde and 10 compounds belonging to the family of pyranoanthocyanins; and 37 condensed tannins: 4 monomers , 13 compounds with b bond  (10 dimers and 3 trimers), 9 compounds with a bond (6 dimers and 3 trimers), 1 tannin mediated by acetaldehyde, 3 vinyl-tannin, 2 tannins with furfuryl bridge, 2 flavan-3-ols glycosilated and 3 monomers galloylated; have been detected and quantified.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Study of the evolution of anthocyanins, tannins and derivatives during making and ageing of red wine from rioja by ft-ir and hplc-ms\/ms<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Study of the evolution of anthocyanins, tannins and derivatives during making and ageing of red wine from rioja by ft-ir and hplc-ms\/ms <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Zuri\u00f1e Rasines Perea <\/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 19\/06\/2014<\/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: francisca Vicente estevez <\/li>\n<li>pierre-louis Teissedre &#8212; (vocal)<\/li>\n<li>Jos\u00e9 Luis P\u00e9rez pav\u00f3n (vocal)<\/li>\n<li>Mar\u00eda Jes\u00fas Ayo mart\u00ednez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Zuri\u00f1e Rasines Perea In recent years the fourier transform infrared spectroscopy (ft-ir) has shown great potential as [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[12909,18,1594],"tags":[6134,144812,141723,134667,228984,228983],"class_list":["post-115845","post","type-post","status-publish","format-standard","hentry","category-pais-vasco-euskal-herriko-unibertsitatea","category-quimica-analitica","category-tecnologia-de-los-alimentos","tag-francisca-vicente-estevez","tag-jose-luis-perez-pavon","tag-luis-angel-berrueta-simal","tag-maria-jesus-ayo-Martinez","tag-pierre-louis-teissedre","tag-zurine-rasines-perea"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/115845","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=115845"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/115845\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=115845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=115845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=115845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}