{"id":140446,"date":"2026-01-12T17:54:44","date_gmt":"2026-01-12T17:54:44","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/nuevas-aportaciones-a-la-quimica-analitica-del-aroma-del-vino\/"},"modified":"2026-01-12T17:54:44","modified_gmt":"2026-01-12T17:54:44","slug":"nuevas-aportaciones-a-la-quimica-analitica-del-aroma-del-vino","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/nuevas-aportaciones-a-la-quimica-analitica-del-aroma-del-vino\/","title":{"rendered":"Nuevas aportaciones a la quimica analitica del aroma del vino."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Vicente Ferreira Gonzalez <\/strong><\/h2>\n<p>Las tecnicas analiticas de cuantificacion de compuestos del aroma no reunen las caracteristicas de rapidez y de cuantitatividad necesarias para afrontar un analisis extensivo de los aromas de un alimento. Se han desarrollado dos metodos analiticos fiables y que permiten superar algunos de los inconvenientes que presentan las tecnicas clasicas. Dichos metodos se han aplicado al analisis de los vinos y al de las uvas con resultados satisfactorios. Por otra parte, aplicando distintas herramientas de elucidacion estructural y de valoracion sensorial se demuestra el importante papel que determinados compuestos minoritarios: -nonalactona, numerosas cetonas aromaticas y fenoles derivados de las rutas sinteticas del acido shikimico, juegan en el aroma de los vinos espa\u00f1oles. Aplicando un tratamiento estadistico se demuestra la importancia de los esteres y de los compuestos en c6 en el aroma de los vinos blancos, asi como la importancia de los compuestos minoritarios en el de los tintos y rosados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Nuevas aportaciones a la quimica analitica del aroma del vino.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevas aportaciones a la quimica analitica del aroma del vino. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Vicente Ferreira Gonzalez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/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>Juan  Francisco Cacho Palomar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Perez  Bustamante De Monasterio <\/li>\n<li>Mar\u00eda Dolores P\u00e9rez Bendito (vocal)<\/li>\n<li>Dolores Cabezudo Iba\u00f1ez (vocal)<\/li>\n<li>Domingo Blanco Gomis (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Vicente Ferreira Gonzalez Las tecnicas analiticas de cuantificacion de compuestos del aroma no reunen las caracteristicas de 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