{"id":134502,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-y-modificaciones-de-la-fraccion-nitrogenada-de-vinos-cava-durante-su-elaboracion-industrial-influencia-en-las-propiedades-espumantes\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"caracterizacion-y-modificaciones-de-la-fraccion-nitrogenada-de-vinos-cava-durante-su-elaboracion-industrial-influencia-en-las-propiedades-espumantes","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-y-modificaciones-de-la-fraccion-nitrogenada-de-vinos-cava-durante-su-elaboracion-industrial-influencia-en-las-propiedades-espumantes\/","title":{"rendered":"Caracterizacion y modificaciones de la fraccion nitrogenada de vinos cava durante su elaboracion industrial. influencia en las propiedades espumantes."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Victoria Moreno Arribas <\/strong><\/h2>\n<p>El trabajo recogido en esta memoria constituye una contribucion original al estudio de la fraccion nitrogenada de los mostos, vinos y vinos espumosos obtenidos por el metodo tradicional.  se ha comprobado que la distribucion de los aminoacidos libres de los vinos espumosos depende principalmente de la del vino base del que proceden. La de los aminoacidos totales depende de la del vino base del que proceden y del tiempo de envejecimiento de las levaduras. Es de destacar el estudio de la fraccion peptidica ya que es el primero que aparece en la literatura sobre este grupo de compuestos nitrogenados del vino, que pueden contribuir al gusto del vino y a las caracteristicas de la espuma de los vinos espumosos. Tambien son notables las aportaciones que se realizan al estudio de las relaciones existentes entre la calidad de la espuma de los vinos y su composicion nitrogenada.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion y modificaciones de la fraccion nitrogenada de vinos cava durante su elaboracion industrial. influencia en las propiedades espumantes.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion y modificaciones de la fraccion nitrogenada de vinos cava durante su elaboracion industrial. influencia en las propiedades espumantes. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Victoria Moreno Arribas <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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 Polo Sanchez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Ana Mar\u00eda Requejo Marcos <\/li>\n<li> Cabezudo Iba\u00f1ez M. Dolores (vocal)<\/li>\n<li>Carmen De La Torre Boronat (vocal)<\/li>\n<li>Mercedes Ramos  Gonzalez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Victoria Moreno Arribas El trabajo recogido en esta memoria constituye una contribucion original al estudio 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 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":[332,986,1594,1593],"tags":[5730,12051,10094,8948,51380,24122],"class_list":["post-134502","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-complutense-de-madrid","category-tecnologia-de-los-alimentos","category-vino","tag-ana-maria-requejo-marcos","tag-cabezudo-ibanez-m-dolores","tag-carmen-de-la-torre-boronat","tag-carmen-polo-sanchez","tag-maria-victoria-moreno-arribas","tag-mercedes-ramos-gonzalez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/134502","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=134502"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/134502\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=134502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=134502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=134502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}