{"id":29197,"date":"2018-03-09T09:22:13","date_gmt":"2018-03-09T09:22:13","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-la-maduracion-antocianica-de-la-uva-y-de-la-biotecnologia-fermentativa-en-color-aroma-y-estructura-de-vinos-tintos\/"},"modified":"2018-03-09T09:22:13","modified_gmt":"2018-03-09T09:22:13","slug":"influencia-de-la-maduracion-antocianica-de-la-uva-y-de-la-biotecnologia-fermentativa-en-color-aroma-y-estructura-de-vinos-tintos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/politecnica-de-madrid\/influencia-de-la-maduracion-antocianica-de-la-uva-y-de-la-biotecnologia-fermentativa-en-color-aroma-y-estructura-de-vinos-tintos\/","title":{"rendered":"Influencia de la maduracion antocianica de la uva y de la biotecnolog\u00eda fermentativa en color, aroma y estructura de vinos tintos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Antonio Morata Barrado <\/strong><\/h2>\n<p>Se ha realizado un estudio sobre la influencia conjunta en la calidad de los vinos tintos, de un fen\u00f3meno biol\u00f3gico, -la madurez antoci\u00e1nica de la uva-, y un proceso t\u00e9cnico, -la biotecnolog\u00eda fermentativa-, pero tambi\u00e9n sustentado en la biolog\u00eda, en este caso de microorganismos.  el desarrollo experimental de este proyecto, ha conducido a resultados de repercusi\u00f3n vit\u00edcola y enol\u00f3gica, constatando, por un lado, la importancia de la fijaci\u00f3n de la fecha \u00f3ptima de vendimia sobre el color, y por otro, c\u00f3mo la fermentaci\u00f3n-maceraci\u00f3n tambi\u00e9n puede optimizarse inoculando cepas de levaduras seleccionadas con un metaboloma ajustado a la mejora de algunos par\u00e1metros sensoriales esenciales en vinos tintos.  la primera parte del trabajo refleja, c\u00f3mo se puede llegar a la conjunci\u00f3n de \u00edndices fen\u00f3licos y sacarim\u00e9tricos en vi\u00f1edos de la d. O. Ribera del duero, c\u00f3mo establecer la influencia de la edad del vi\u00f1edo en la madurez antoci\u00e1nica, o c\u00f3mo afectan los desarrollos f\u00fangicos de b. Cinerea a la concentraci\u00f3n y desarrollo de estos pigmentos.  la segunda parte, inicialmente dedicada a la selecci\u00f3n de levaduras v\u00ednicas a partir de un banco de 461 cultivos puros aislados, seg\u00fan criterios cl\u00e1sicos, espec\u00edficos y originales (formaci\u00f3n de vitisinas, m\u00ednima retenci\u00f3n de antocianos por paredes celulares,&#8230;), Concluye corroborando en microvinificaciones y vinificaciones piloto, c\u00f3mo efectivamente pueden mejorarse el color, cuerpo, y estructura de los vinos tintos si se aplica una correcta y espec\u00edfica biotecnolog\u00eda fermentativa.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de la maduracion antocianica de la uva y de la biotecnolog\u00eda fermentativa en color, aroma y estructura de vinos tintos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de la maduracion antocianica de la uva y de la biotecnolog\u00eda fermentativa en color, aroma y estructura de vinos tintos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Antonio Morata Barrado <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/03\/2004<\/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>Jos\u00e9 Antonio Su\u00e1rez Lepe<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: alfredo Gonz\u00e1lez salgueiro <\/li>\n<li>Ana Mar\u00eda Troncoso gonz\u00e1lez (vocal)<\/li>\n<li>Juli\u00e1n Rivas gonzalo (vocal)<\/li>\n<li>Luis P\u00e9rez rodr\u00edguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Antonio Morata Barrado Se ha realizado un estudio sobre la influencia conjunta en la calidad de los [&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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