{"id":141477,"date":"2026-01-12T18:02:43","date_gmt":"2026-01-12T18:02:43","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/componentes-del-fruto-de-prunus-spinosa-l-e-investigacion-del-pacharan-navarro\/"},"modified":"2026-01-12T18:02:43","modified_gmt":"2026-01-12T18:02:43","slug":"componentes-del-fruto-de-prunus-spinosa-l-e-investigacion-del-pacharan-navarro","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/componentes-del-fruto-de-prunus-spinosa-l-e-investigacion-del-pacharan-navarro\/","title":{"rendered":"Componentes del fruto de prunus spinosa l. e investigacion del \u00abpacharan navarro\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ignacio Casado Redin <\/strong><\/h2>\n<p>El pacharan navarro es un licor hecho con frutos de p.  spinosa l. En 1988 se reglamento su denominacion especifica. Se analizan 19 muestras de frutos de diversas procedencias, a\u00f1os y grados de maduracion, determinando:  peso, diametro, cenizas, peso seco y peso del hueso, antocianinas totales (1.11 mg\/g) e individuales (39.9% cy 3-g, 33.6% cy 3-r, 9.7% pn 3-g y 15.2% pn 3-r), proponiendo una clasificacion en dos variedades quimicas.  se valoran tambien polifenoles totales, no tanicos y taninos (9.8, 1.4 y 8.4 mg\/g), azucares reductores, acidez (59.6 y 21.2 mg\/g), ph y polisacaridos (1.54%). El acido malico domina sobre el succinico, fumarico, tartarico y oxalico. Los principales componentes del aroma son: acetato de etilo, t-2-hexenal, benzaldehido, butanona, hexanal, t-2-hexenol y c-3-hexenal. Con la maduracion crecen las antocianinas y azucares y decrecen los taninos. La acidez es constante en todas las muestras y se extrae cuantitativamente en el licor; antocianinas y taninos se extraen parcialmente. Se desarrollan dos ecuaciones: una para la cinetica de extraccion de acidos de los frutos al licor, y otra para calcular la proporcion de frutos de cada licor, en funcion de su acidez. Se establecen indices para controlar la cantidad de frutos y tiempo de maceracion empleados en la fabricacion de licor.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Componentes del fruto de prunus spinosa l. e investigacion del \u00abpacharan navarro\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Componentes del fruto de prunus spinosa l. e investigacion del \u00abpacharan navarro\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ignacio Casado Redin <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/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>Margarita Fernandez Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Alvarez De La Vega Felix <\/li>\n<li>Francisco Zaragoza Garcia (vocal)<\/li>\n<li>Jos\u00e9 Bello Gutierrez (vocal)<\/li>\n<li> Diez De Bethencour Clara (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ignacio Casado Redin El pacharan navarro es un licor hecho con frutos de p. spinosa l. En [&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":[8944,332,17749,1594],"tags":[341,256198,4080,180113,18236,17848],"class_list":["post-141477","post","type-post","status-publish","format-standard","hentry","category-bebidas-alcoholicas","category-ciencias-tecnologicas","category-navarra","category-tecnologia-de-los-alimentos","tag-alvarez-de-la-vega-felix","tag-diez-de-bethencour-clara","tag-francisco-zaragoza-garcia","tag-ignacio-casado-redin","tag-jose-bello-gutierrez","tag-margarita-fernandez-fernandez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/141477","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=141477"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/141477\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=141477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=141477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=141477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}