{"id":132363,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aumento-de-la-intensidad-del-aroma-de-los-vinos-blancos-jovenes\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"aumento-de-la-intensidad-del-aroma-de-los-vinos-blancos-jovenes","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aumento-de-la-intensidad-del-aroma-de-los-vinos-blancos-jovenes\/","title":{"rendered":"Aumento de la intensidad del aroma de los vinos blancos jovenes."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Esteban Garc\u00eda Romero <\/strong><\/h2>\n<p>Se realizan fermentaciones de mosto de la variedad de uva airen a escala industrial segun las modernas tecnicas de elaboracion de los vinos blancos jovenes. Paralelamente, y durante 4 vendimias consecutivas, se vinifican a escala de laboratorio mostos de dicha variedad, ensayando fermentaciones con maceracion de un 10% del hollejo fresco escurrido frente a las fermentaciones en blanco (sin hollejos).  se proponen dos metodos originales de analisis por phlc, uno para cuantificar los acidos organicos de las muestras enologicas y otro para realizar la monitorizacion de la fermentacion alcoholica mediante el analisis de glucosa, fructosa, glicerina y etanol.  los vinos elaborados en el laboratorio en las mismas condiciones que los fermentados a escala industrial presentan unas caracteristicas quimicas y sensoriales muy similares que validan el procedimiento experimental de microvinificacion para obtener resultados extrapolables a la bodega.  la elaboracion del mosto de la variedad airen en presencia de los hollejos en una proporcion del 10% durante las primeras 48 horas de fermentacion produce vinos con una intensidad aromatica y calidad significativamente superiores a los elaborados sin hollejos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aumento de la intensidad del aroma de los vinos blancos jovenes.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aumento de la intensidad del aroma de los vinos blancos jovenes. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Esteban Garc\u00eda Romero <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/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> Cabezudo Iba\u00f1ez M. Dolores<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Jose Berzas Nevado <\/li>\n<li>Elvira Costell Iba\u00f1ez (vocal)<\/li>\n<li>Concepcion Llaguno Marchena (vocal)<\/li>\n<li> Martin Alvarez Pedro J. (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Esteban Garc\u00eda Romero Se realizan fermentaciones de mosto de la variedad de uva airen a escala industrial [&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":[8119,18451,332,1594,1593],"tags":[12051,15262,27408,152236,22,246198],"class_list":["post-132363","post","type-post","status-publish","format-standard","hentry","category-aroma-y-sabor","category-castilla-la-mancha","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","category-vino","tag-cabezudo-ibanez-m-dolores","tag-concepcion-llaguno-marchena","tag-elvira-costell-ibanez","tag-esteban-garcia-romero","tag-juan-jose-berzas-nevado","tag-martin-alvarez-pedro-j"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132363","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=132363"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132363\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=132363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=132363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=132363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}