{"id":138991,"date":"2026-01-12T17:40:05","date_gmt":"2026-01-12T17:40:05","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-las-levaduras-en-los-procesos-de-fermentacion-y-conservacion-de-vinos-blancos-sobre-polifenoles-polialcoholes-y-azucares\/"},"modified":"2026-01-12T17:40:05","modified_gmt":"2026-01-12T17:40:05","slug":"influencia-de-las-levaduras-en-los-procesos-de-fermentacion-y-conservacion-de-vinos-blancos-sobre-polifenoles-polialcoholes-y-azucares","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-las-levaduras-en-los-procesos-de-fermentacion-y-conservacion-de-vinos-blancos-sobre-polifenoles-polialcoholes-y-azucares\/","title":{"rendered":"Influencia de las levaduras en los procesos de fermentacion y conservacion de vinos blancos sobre polifenoles, polialcoholes y azucares."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Barcenilla Moraleda Jos\u00e9 M. <\/strong><\/h2>\n<p>Aislamiento y caracterizacion del esquema secuencial de las levaduras que realizan la fermentacion de los mostos de uva de las variedades verdejo y jerez. Estudio de la microflora residual de levaduras durante la conservacion de vinos blancos sometidos a diversos tratamientos de estabilizacion. Estudio de compuestos fenolicos de bajo peso molecular polialcoholes y azucares en mostos de las variedades verdejo y jerez, en los fermentados obtenidos con distintos modelos fermentativos y confirmacion de las variaciones debidas a estos. Asi, como en vinos elaborados industrialmente y tratados con anhidrido sulfuroso, o con enzimas pectoliticos o con los acidos citrico y ascorbico. Comprobacion de la influencia que la madera ejerce sobre compuestos fenolicos de bajo peso molecular, polialcoholes y azucares.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de las levaduras en los procesos de fermentacion y conservacion de vinos blancos sobre polifenoles, polialcoholes y azucares.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de las levaduras en los procesos de fermentacion y conservacion de vinos blancos sobre polifenoles, polialcoholes y azucares. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Barcenilla Moraleda Jos\u00e9 M. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1992<\/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>Teresa Hernandez M.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Esperanza Torija Isasa <\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez Lepe (vocal)<\/li>\n<li> Estrella Pedrola M. Isabel (vocal)<\/li>\n<li>Francisco Bravo Abad (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Barcenilla Moraleda Jos\u00e9 M. Aislamiento y caracterizacion del esquema secuencial de las levaduras que realizan la fermentacion [&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":[332,986,1714,1716,1594,1593],"tags":[250826,5435,30637,6927,16364,14345],"class_list":["post-138991","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-complutense-de-madrid","category-tecnologia-bioquimica","category-tecnologia-de-la-fermentacion","category-tecnologia-de-los-alimentos","category-vino","tag-barcenilla-moraleda-jose-m","tag-esperanza-torija-isasa","tag-estrella-pedrola-m-isabel","tag-francisco-bravo-abad","tag-jose-antonio-suarez-lepe","tag-teresa-hernandez-m"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/138991","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=138991"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/138991\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=138991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=138991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=138991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}