{"id":33540,"date":"2018-03-09T09:30:42","date_gmt":"2018-03-09T09:30:42","guid":{"rendered":""},"modified":"2018-03-09T09:30:42","modified_gmt":"2018-03-09T09:30:42","slug":"nuevos-metodos-analiticos-para-la-caracterizacion-quimica-y-sensorial-del-aroma-de-bebidas-alcoholicas-aplicacion-a-la-caracterizacion-y-genesis-del-aroma-del-vino-chardonnay-de-la-denominacion-de-or","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/nuevos-metodos-analiticos-para-la-caracterizacion-quimica-y-sensorial-del-aroma-de-bebidas-alcoholicas-aplicacion-a-la-caracterizacion-y-genesis-del-aroma-del-vino-chardonnay-de-la-denominacion-de-or\/","title":{"rendered":"Nuevos metodos analiticos para la caracterizacion quimica y sensorial del aroma de bebidas alcoholicas. aplicacion a la caracterizacion y genesis del aroma del vino chardonnay de la denominacion de origen"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Cristina Pe\u00f1a Del Olmo <\/strong><\/h2>\n<p>El fin fundamental del trabajo expuesto en esta memoria ha sido contribuir a la mejora de los procesos de vinificaci]on y por tanto a la mejora de la calidad de los vinos, mediante el estudio anal\u00edtico exhaustivo de los par\u00e1metros que sustenta la calidad del binomio aroma\/sabor, el desarrollo del m\u00e9todos anal\u00edticos apropiados para su estudio y control y su aplicaci]on al seguimiento de los procesos de elaboraci]on.  se han conseguido desarrollar m\u00e9todos espec\u00edficos de aplicaci]on general para el an\u00e1lisis qu\u00edmico-sensorial del aroma del vino, combinando diferentes t\u00e9cnicas cromatogr\u00e1ficas y sensoriales, y se ha concretado en el estudio de la variedad chardonnay en la d.O. Somontano.  los objetivos concretos han sido:  1.- Aislar, identificar, caracterizar y jerarquizar, desde un punto de vista sensorial, los compuestos arom\u00e1ticamente m\u00e1s significativos responsables de un vino de chardonnay.  2.- Desarrollar m\u00e9todos de aislamiento semipreparativo que permitan el estudio de las propiedades sensoriales de los compuestos individuales o de grupos de ellos, sobre una matriz similar al vino.  3.- Estudiar de una manera global la variabilidad del aroma libre y ligado del chardonnay en relaci]on a algunos de los procesos que afectan a su elaboraci]on.  4.- Estudiar la g\u00e9nesis y evoluci]on de los distintos compuestos del aroma del chardonnay a lo largo de su elaboraci]on y conservaci]on.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Nuevos metodos analiticos para la caracterizacion quimica y sensorial del aroma de bebidas alcoholicas. aplicacion a la caracterizacion y genesis del aroma del vino chardonnay de la denominacion de origen<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevos metodos analiticos para la caracterizacion quimica y sensorial del aroma de bebidas alcoholicas. aplicacion a la caracterizacion y genesis del aroma del vino chardonnay de la denominacion de origen <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Cristina Pe\u00f1a Del Olmo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/12\/1997<\/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>Juan  Francisco Cacho Palomar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Antonio Su\u00e1rez lepe <\/li>\n<li>Juan  pedro P\u00e9rez trujillo (vocal)<\/li>\n<li>m. c. cristina Nerin de la puerta (vocal)<\/li>\n<li>Mar\u00eda  rosario Salinas fernandez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Cristina Pe\u00f1a Del Olmo El fin fundamental del trabajo expuesto en esta memoria ha sido contribuir a [&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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