{"id":2844,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/aspectos-microbiologicos-de-la-formacion-de-los-componentes-de-la-fraccion-volatil-en-vinos-de-la-variedad-monastrell\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"aspectos-microbiologicos-de-la-formacion-de-los-componentes-de-la-fraccion-volatil-en-vinos-de-la-variedad-monastrell","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aspectos-microbiologicos-de-la-formacion-de-los-componentes-de-la-fraccion-volatil-en-vinos-de-la-variedad-monastrell\/","title":{"rendered":"Aspectos microbiologicos de la formacion de los componentes de la fraccion volatil en vinos de la variedad monastrell."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mateo Tolosa Jos\u00e9 Juan <\/strong><\/h2>\n<p>El desarrollo de la flora apiculada en las etapas iniciales de la fermentacion de mostos de la variedad monastrell (denominacion de origen jumilla), caracterizados por un elevado contenido inicial de azucares reductores, determina una mayor formacion de gran numero de componentes de la fraccion volatil del vino, no por produccion propia, sino debido a los cambios que provoca sobre la composicion del medio. Por su parte, el desarrollo de la flora de alto poder fermentativo (genero saccharomyces) determina la concentracion final de los alcoholes superiores mayoritarios. Se propone la utilizacion del indice e.C.C. (Evaluacion cromatografica de la calidad) para evaluar, de un modo objetivo, la calidad de un vino. En funcion de este indicador los mejores resultados se obtienen cuando se fermenta este tipo de mosto con levaduras autoctonas de forma que se permita un desarrollo secuenciado de las levaduras de bajo y alto poder fermentativo, frente al empleo de inoculos comerciales foraneos al inicio del proceso fermentativo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aspectos microbiologicos de la formacion de los componentes de la fraccion volatil en vinos de la variedad monastrell.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aspectos microbiologicos de la formacion de los componentes de la fraccion volatil en vinos de la variedad monastrell. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mateo Tolosa Jos\u00e9 Juan <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Agust\u00edn Ignacio Pastor Garc\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Enrique Hernandez Gimenez <\/li>\n<li>Rosa Montoro Mart\u00ednez (vocal)<\/li>\n<li> Cabezudo Iba\u00f1ez M. Dolores (vocal)<\/li>\n<li>Sergio Ferrer Soler (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mateo Tolosa Jos\u00e9 Juan El desarrollo de la flora apiculada en las etapas iniciales de 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":[332,3640,1714,1594,1593],"tags":[12050,12051,5580,12049,12028,12052],"class_list":["post-2844","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-microbiologia-industrial","category-tecnologia-bioquimica","category-tecnologia-de-los-alimentos","category-vino","tag-agustin-ignacio-pastor-garcia","tag-cabezudo-ibanez-m-dolores","tag-enrique-hernandez-gimenez","tag-mateo-tolosa-jose-juan","tag-rosa-montoro-Martinez","tag-sergio-ferrer-soler"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/2844","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=2844"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/2844\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=2844"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=2844"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=2844"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}