{"id":135766,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-variables-enologicas-de-interes-biotecnologico-en-la-elaboracion-y-fraccion-volatil-del-vino\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"influencia-de-variables-enologicas-de-interes-biotecnologico-en-la-elaboracion-y-fraccion-volatil-del-vino","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-variables-enologicas-de-interes-biotecnologico-en-la-elaboracion-y-fraccion-volatil-del-vino\/","title":{"rendered":"Influencia de variables enologicas de interes biotecnologico en la elaboracion y fraccion volatil del vino."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Gil Ponce Jos\u00e9 Vicente <\/strong><\/h2>\n<p>Las nuevas practicas enologicas obligan al empleo de tecnolog\u00edas cada vez mas amplias y complejas, y el mayor grado de conocimiento del proceso de vinificacion, tanto a nivel bioquimico como enologico, hace que hayan aparecido numerosos factores sobre lo que es posible actuar con el fin de obtener un mejor producto final.Mediante el dise\u00f1o de experimentos basado en el empleo de fracciones factoriales segun las tecnicas de taguchi, se han investigado la influencia de diversos factores de gran interes enologico y biotecnologico, tanto sobre la evolucion del proceso fermentativo, sobre la composicion de la fraccion volatil del vino.Se estudiaron variables de tipo microbiologico tales como la inoculacion con levaduras o bacterias lacticas y otras de tipo fisico-quimico como adiciones de vitaminas, iones amonio, anhidrido sulfuroso, la aireacion o la temperatura de fermentacion. Se pudieron evaluar los efectos de estas variables, asi como, en ciertos casos, los efectos de las interacciones dobles entre variables.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de variables enologicas de interes biotecnologico en la elaboracion y fraccion volatil del vino.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de variables enologicas de interes biotecnologico en la elaboracion y fraccion volatil del vino. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Gil Ponce Jos\u00e9 Vicente <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/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>Tom\u00e1s Huerta Grau<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enrique Hernandez Gimenez <\/li>\n<li> Climent Morato M. Dolores (vocal)<\/li>\n<li>Federico Uruburu Fern\u00e1ndez (vocal)<\/li>\n<li> Esteve Rodriguez M. Dolores (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gil Ponce Jos\u00e9 Vicente Las nuevas practicas enologicas obligan al empleo de tecnolog\u00edas cada vez mas amplias [&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":[17349,332,1594,1593],"tags":[17011,5580,73831,4499,166156,83590],"class_list":["post-135766","post","type-post","status-publish","format-standard","hentry","category-biotecnologia","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","category-vino","tag-climent-morato-m-dolores","tag-enrique-hernandez-gimenez","tag-esteve-rodriguez-m-dolores","tag-federico-uruburu-fernandez","tag-gil-ponce-jose-vicente","tag-tomas-huerta-grau"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/135766","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=135766"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/135766\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=135766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=135766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=135766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}