{"id":47535,"date":"2020-05-08T01:09:25","date_gmt":"2020-05-08T01:09:25","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/contribucion-al-estudio-de-la-composicion-aromatica-de-uvas-y-mostos-en-fermentacion-de-tierra-de-barros-badajoz\/"},"modified":"2020-05-08T01:09:25","modified_gmt":"2020-05-08T01:09:25","slug":"contribucion-al-estudio-de-la-composicion-aromatica-de-uvas-y-mostos-en-fermentacion-de-tierra-de-barros-badajoz","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/contribucion-al-estudio-de-la-composicion-aromatica-de-uvas-y-mostos-en-fermentacion-de-tierra-de-barros-badajoz\/","title":{"rendered":"Contribucion al estudio de la composicion aromatica de uvas y mostos en fermentacion de tierra de barros (badajoz)"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mesias Iglesias Jos\u00e9 Luis <\/strong><\/h2>\n<p>El objetivo fundamental del presente trabajo consiste en conocer la composicion aromatica  desde la uva en la cepa hasta en mosto fermentado (vino nuevo) y su evolucion en el curso de las operaciones de produccion  aportando bases en las que apoyarse para conseguir elaborados homogeneos  limpios y sin olores extra\u00f1os aceptables en el mercado. Para conseguir este objetivo  junto a la extraccion por disolventes organicos  se ha puesto a punto un metodo analitico basado en la separacion de fases por adicion de sales minerales  que ha permitido obtener informacion cuantitativa sobre componentes minoritarios de significado organoleptico  utilizando cromatografia gaseosa y otras tecnicas afines.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Contribucion al estudio de la composicion aromatica de uvas y mostos en fermentacion de tierra de barros (badajoz)<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Contribucion al estudio de la composicion aromatica de uvas y mostos en fermentacion de tierra de barros (badajoz) <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mesias Iglesias Jos\u00e9 Luis <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1981<\/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>Ildefonso Mareca Cortes<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Luis Sotelo Sancho <\/li>\n<li>Manuel Roman Ceba (vocal)<\/li>\n<li>Andr\u00e9s Chordi Corbo (vocal)<\/li>\n<li>Rafael Gutierrez Gonzalez-quijano (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mesias Iglesias Jos\u00e9 Luis El objetivo fundamental del presente trabajo consiste en conocer la composicion aromatica desde [&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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