{"id":132392,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-los-pretratamientos-de-clarificacion-en-el-contenido-de-acidos-grasos-y-cationes-metalicos-de-mostos-y-vinos\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"influencia-de-los-pretratamientos-de-clarificacion-en-el-contenido-de-acidos-grasos-y-cationes-metalicos-de-mostos-y-vinos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-los-pretratamientos-de-clarificacion-en-el-contenido-de-acidos-grasos-y-cationes-metalicos-de-mostos-y-vinos\/","title":{"rendered":"Influencia de los pretratamientos de clarificacion en el contenido de acidos grasos y cationes metalicos de mostos y vinos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Asuncion Garcia Sotro <\/strong><\/h2>\n<p>Los objetivos de la presente tesis doctoral titulada \u00abinfluencia de los pretratamientos de clarificacion en el contenido de acidos grasos y cationes metalicos de mostos y vinos\u00bb han sido estudiar la influencia de dos pretratamientos de clarificacion de mostos (decantacion y filtracion a vacio) en el contenido de acidos grasos y cationes metalicos, asi como determinar la evolucion de estos durante la fermentacion y tras estabiliar y conservar el vino un a\u00f1o en la botella.En este estudio se ha observado que la filtracion del mosto ralentiza el consumo de azucar durante la fermentacion y que los vinos obtenicos a partir de mostos clarificados por esta tecnica contienen mayor concentracion de acido acetico.Asimismo, se ha comprobado que la filtracion a vacio del mosto conlleva mayor eliminacion de acidos grasos que la decantacion, y llega a eliminar completamente algunos de ellos como el linolenico, que es esencial para el desarrollo de las levaduras y por tanto, para el proceso fermentativo.Por ultimo, la filtracion del mosto elimina mayor cantidad de cationes que la decantacion, fundamentalmente hierro y cobre. La clarificacion no afecta de forma importante la evolucion de esos elementos minerales durante la fermentacion, a excepcion de la del zinc.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de los pretratamientos de clarificacion en el contenido de acidos grasos y cationes metalicos de mostos y vinos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de los pretratamientos de clarificacion en el contenido de acidos grasos y cationes metalicos de mostos y vinos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Asuncion Garcia Sotro <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 P\u00fablica de navarra<\/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>Carmen Ancin Azpilicueta<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Francisco Cacho Palomar <\/li>\n<li>Ana M. Casp Vanaclocha (vocal)<\/li>\n<li>Alberto Gonzalez Guerrero (vocal)<\/li>\n<li>Miguel Gonzalez Larraina (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Asuncion Garcia Sotro Los objetivos de la presente tesis doctoral titulada \u00abinfluencia de los pretratamientos de clarificacion [&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":[332,18529,1594,1593],"tags":[13432,8947,246232,32510,12498,246233],"class_list":["post-132392","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-publica-de-navarra","category-tecnologia-de-los-alimentos","category-vino","tag-alberto-gonzalez-guerrero","tag-ana-m-casp-vanaclocha","tag-asuncion-garcia-sotro","tag-carmen-ancin-azpilicueta","tag-juan-francisco-cacho-palomar","tag-miguel-gonzalez-larraina"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132392","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=132392"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/132392\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=132392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=132392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=132392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}