{"id":22373,"date":"2003-02-04T00:00:00","date_gmt":"2003-02-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aceleracion-de-la-crianza-biologica-de-vinos-finos-mediante-oxigenacion-controlada\/"},"modified":"2003-02-04T00:00:00","modified_gmt":"2003-02-04T00:00:00","slug":"aceleracion-de-la-crianza-biologica-de-vinos-finos-mediante-oxigenacion-controlada","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aceleracion-de-la-crianza-biologica-de-vinos-finos-mediante-oxigenacion-controlada\/","title":{"rendered":"Aceleraci\u00f3n de la crianza biol\u00f3gica de vinos finos mediante oxigenaci\u00f3n controlada"},"content":{"rendered":"<h2>Tesis doctoral de <strong> David Mu\u00f1oz Rodr\u00edguez <\/strong><\/h2>\n<p>La presente memoria de tesis es un estudio, cuyo objetivo central, es la disminuci\u00f3n del tiempo de crianza de los vinos finos andaluces, fijado este, en un periodo medio de cuatro a\u00f1os aproximadamente. Para ello, con las levaduras de velo mayoritarias en la microbiota del velo de flor constituido en la superficie de los vinos finos elaborados en la d. O. Montilla-moriles, saccharomyces cerevisiae (capensis) y saccharomyces bayanus, se inocularon tres medios con diferentes grados de crianza.  el primer medio era un vino joven reci\u00e9n fermentado, denominado vino sobretabal, el segundo un vino solera, con un periodo medio de crianza de cuatro a\u00f1os y el tercero, uno constituido en porcentaje igual de lso anteriores, 50% vino soelra, equivalente a un vino almacenado entre la cuarta y la segunda criadera. Cuando cada levadura form\u00f3 el velo en la superficie del vino inoculado, estos, se oxigenaron hasta alcanzar la condici\u00f3n se semisaturaci\u00f3n o lo que es lo mismo, 4 mg\/l en ox\u00edgeno disuelto.  finalizadas las experiencias, las muestras tomadas de las crianzas aceleradas conducidas por cada levadura en cada uno de los medios ensayados, se llevaron a la bodega colaboradora para que, expertos catadores seleccionaran de los puntos muestreados cuales se asemejaban m\u00e1s a los vinos finos elaborados mediante el sistema tradicional.  a los puntos seleccionados por los catadores as\u00ed como, a los medios iniciales empleados, se les analiz\u00f3 la fracci\u00f3n vol\u00e1til. Con los resultados obtenidos, se calcularon los valores de actividad odorante (vaos) de cada uno de los compuestos identificados y cuantificados mediante el an\u00e1lisis por cg-em para despu\u00e9s, agruparlos en series del aroma (frutal, bals\u00e1mica, disolvente, floral, vegetal, fen\u00f3lica, grasa, empireum\u00e1tica y especiada) cuya representaci\u00f3n gr\u00e1fica nos d\u00e9 idea del perfil sensorial de estos vinos.  en estas gr\u00e1ficas se estudi\u00f3, por un lado, la influencia de la crianza biol\u00f3gica conducida<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aceleraci\u00f3n de la crianza biol\u00f3gica de vinos finos mediante oxigenaci\u00f3n controlada<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aceleraci\u00f3n de la crianza biol\u00f3gica de vinos finos mediante oxigenaci\u00f3n controlada <\/li>\n<li><strong>Autor:<\/strong>\u00a0 David Mu\u00f1oz Rodr\u00edguez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/04\/2003<\/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>Manuel Medina Carnicer<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Mar\u00eda Ortega ruiz <\/li>\n<li>Manuel Ramirez fernandez (vocal)<\/li>\n<li>Jes\u00fas Manuel Cantoral fern\u00e1ndez (vocal)<\/li>\n<li>Miguel Cruz marqu\u00e9s (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de David Mu\u00f1oz Rodr\u00edguez La presente memoria de tesis es un estudio, cuyo objetivo central, es la disminuci\u00f3n [&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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