{"id":135239,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/utilizacion-del-acido-ascorbico-en-vinificacion-efectos-sobre-el-color-de-los-vinos-tintos\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"utilizacion-del-acido-ascorbico-en-vinificacion-efectos-sobre-el-color-de-los-vinos-tintos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/utilizacion-del-acido-ascorbico-en-vinificacion-efectos-sobre-el-color-de-los-vinos-tintos\/","title":{"rendered":"Utilizacion del acido ascorbico en vinificacion. efectos sobre el color de los vinos tintos."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Guerra Sanchez Simon M. Teresa <\/strong><\/h2>\n<p>La utilizacion de dioxido de azufre es una practica habitual en enolog\u00eda que en la actualidad se considera imprescindible para el correcto acabado de los vinos. Sin embargo, existe una cierta preocupacion por la reduccion de sus niveles, lo que hace necesario la busqueda de agentes complementarios. Entre las posibles alternativas se encuentra el acido ascorbico. En este estudio se plantean diversas microvinificaciones en tinto con disminucion o supresion de las cantidades de sulfuroso a\u00f1adidas, complementadas en algunos casos con la utilizacion de acido ascorbico en distintos momentos de la elaboracion y a diferentes niveles de dosificacion. Se realizo un seguimiento de los antocianos, de acetaldehido y de acido ascorbico, asi como la caracterizacion cromatica de los vinos antes y despues de la decoloracion con bisulfito. Una vez transcurridos tres meses en botella, los vinos se sometieron a un analisis organoleptico completo. A la luz de este estudio se puede concluir que no es aconsejable la eliminacion total de dioxido de azufre en la elaboracion de vinos tintos y que la utilizacion de acido ascorbico no reporta ninguna ventaja, especialmente si se adiciona en el descube.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Utilizacion del acido ascorbico en vinificacion. efectos sobre el color de los vinos tintos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Utilizacion del acido ascorbico en vinificacion. efectos sobre el color de los vinos tintos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Guerra Sanchez Simon M. Teresa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Salamanca<\/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>Juli\u00e1n Carlos Rivas Gonzalo<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Esperanza Torija Isasa <\/li>\n<li>Ana Mar\u00eda Troncoso Gonz\u00e1lez (vocal)<\/li>\n<li>Mar\u00eda  Jes\u00fas Almendral Parra (vocal)<\/li>\n<li>Mar\u00eda  Antonia Murcia Tomas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Guerra Sanchez Simon M. Teresa La utilizacion de dioxido de azufre es una practica habitual en enolog\u00eda [&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":[332,9386,1594,1593],"tags":[21856,5435,249426,22572,59447,232511],"class_list":["post-135239","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-salamanca","category-tecnologia-de-los-alimentos","category-vino","tag-ana-maria-troncoso-gonzalez","tag-esperanza-torija-isasa","tag-guerra-sanchez-simon-m-teresa","tag-julian-carlos-rivas-gonzalo","tag-maria-antonia-murcia-tomas","tag-maria-jesus-almendral-parra"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/135239","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=135239"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/135239\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=135239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=135239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=135239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}