{"id":14969,"date":"2018-03-09T09:01:55","date_gmt":"2018-03-09T09:01:55","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-la-tecnologia-de-elaboracion-sobre-la-composicion-quimica-del-aguardiente-de-sidra\/"},"modified":"2018-03-09T09:01:55","modified_gmt":"2018-03-09T09:01:55","slug":"influencia-de-la-tecnologia-de-elaboracion-sobre-la-composicion-quimica-del-aguardiente-de-sidra","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/influencia-de-la-tecnologia-de-elaboracion-sobre-la-composicion-quimica-del-aguardiente-de-sidra\/","title":{"rendered":"Influencia de la tecnolog\u00eda de elaboracion sobre la composicion quimica del aguardiente de sidra"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Roberto Rodriguez Madrera <\/strong><\/h2>\n<p>Se ha estudiado el proceso de elaboracion del aguardiente de sidra mediante el analisis de algunas de las sustancias que influyen en su color, olor y sabor. Estos compuestos estan divididos en tres grupos: volatiles mayoritarios, volatiles minoritarios y derivados fenolicos y furanicos, por lo que ha sido necesario optimizar tres metodos analiticos. El analisis de los compuestos volatiles mayoritarios se realizo por inyeccion directa mediante cromatografia de gases. Los vol\u00e1tiles minoritarios fueron previamente extraidos con freon 113 y a continuacion determinados por cromatografia de gases. Los derivados furanicos y fenolicos se analizaron por hplc previa concentracion en rotavapor.  para determinar la influencia que tienen los factores tecnologicos estudiados (sistemas destilacion, especie de roble y tiempo de envejecimiento) sobre la composicion quimica de los aguardientes se aplico el analisis de la varianza (anova) y el analisis en componentes principales (acp). El factor destilacion (alambique charentes frente a columna de rectificacion) influyo significativamente en las concentraciones de los aromas; la destilacion charentes produce destilados con mayor contenido en acetato de etilo, acetal y derivados furanicos (excepto 5-hidroximetilfurfural) debido a los largos tiempos de destilacion empleados, y por el contrario la destilacion con columna produce aguardiantes con mayor contenido en aromas poco solubles en agua (alcoholes superiores, esteres, etc). El factor madera (roble americano frente a roble frances) influyo en la concentracion de los derivados fenolicos y las lactonas del roble; los destilados madurados en roble frances presentaron mayor concentracion de todas estas sustancias excepto la escopoletina y el isomero cis de la lactona del roble. Por otro lado, el mayor tama o de poro del roble frances favorecio una mayor oxidacion del destilado. en cuanto el factor tiempo (32 meses de envejecimiento), destaca por un lado el au<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de la tecnolog\u00eda de elaboracion sobre la composicion quimica del aguardiente de sidra<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de la tecnolog\u00eda de elaboracion sobre la composicion quimica del aguardiente de sidra <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Roberto Rodriguez Madrera <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Oviedo<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 21\/12\/2001<\/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>Domingo Blanco Gomis<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Francisco Cacho palomar <\/li>\n<li>Juan  pedro P\u00e9rez trujillo (vocal)<\/li>\n<li>carmen Polo sanchez (vocal)<\/li>\n<li> Gonzalez san Jos\u00e9 M\u00aa Luisa (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Roberto Rodriguez Madrera Se ha estudiado el proceso de elaboracion del aguardiente de sidra mediante el analisis [&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 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