{"id":5472,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/estudio-de-los-diferentes-tipos-de-elaboracion-de-aguardientes-de-orujo-gallegos-caracterizacion-analitica-de-los-mismos\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"estudio-de-los-diferentes-tipos-de-elaboracion-de-aguardientes-de-orujo-gallegos-caracterizacion-analitica-de-los-mismos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-de-los-diferentes-tipos-de-elaboracion-de-aguardientes-de-orujo-gallegos-caracterizacion-analitica-de-los-mismos\/","title":{"rendered":"\u00abestudio de los diferentes tipos de elaboracion de aguardientes de orujo gallegos. caracterizacion analitica de los mismos\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ignacio Orriols Fernandez <\/strong><\/h2>\n<p>Un producto gallego \u00abtipico\u00bb es el aguardiente de orujo.  la cantidad teorica estipulada de produccion anual de aguardiente en galicia es de aproximadamente unos 15.000 h1 alcohol absoluto\/a\u00f1o. Galicia es la unica comunidad autonoma espa\u00f1ola reconocida por la c.E.E. Con derecho a denominacion especifica \u00aborujo de galicia\u00bb, junto a otros destilados similares de diferentes paises comunitarios:  \u00abmarcs\u00bb, de francia, \u00abgrapas\u00bb de italia, \u00abtsipouros\u00bb de grecia y \u00abbagaceiras\u00bb de portugal. El aguardiente de orujo gallego se encuentra reglamentado a nivel comunidad europea, basicamente en el reglamento cee 1576\/89 y a nivel autonomico por la orden de 16 de septiembre de 1993 de la conselleria de agricultura. Para el estudio de los compuestos principales, hemos elegido la cromatografia en fase gaseosa. Los aguardientes de galicia analizados, \u00aborujos de galicia\u00bb, presentan menores contenidos en alcoholes superiores, etanal acetal, acetatos de alcoholes superiores, esteres etilicos y acidos grasos, teniendo una tipicidad diferente a la de los denominados \u00abartesanales\u00bb, debida a su menor intensidad aromatica. El tipo de variedad sirve para diferenciar a los aguardientes de orujo. Los aguardientes de godello se diferencian de los de albari\u00f1o por los terpenoles.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00abestudio de los diferentes tipos de elaboracion de aguardientes de orujo gallegos. caracterizacion analitica de los mismos\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00abestudio de los diferentes tipos de elaboracion de aguardientes de orujo gallegos. caracterizacion analitica de los mismos\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ignacio Orriols Fernandez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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> Bollain Rodriguez M. Herminia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Alain Bertrand <\/li>\n<li>Carlos Hern\u00e1ndez Sande (vocal)<\/li>\n<li>Klaus Bertsch (vocal)<\/li>\n<li>Antonio Mouri\u00f1o Mosquera (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ignacio Orriols Fernandez Un producto gallego \u00abtipico\u00bb es el aguardiente de orujo. la cantidad teorica estipulada de [&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":[1595,8944,332,17,18,977,1594],"tags":[21493,9213,2903,3060,21492,21494],"class_list":["post-5472","post","type-post","status-publish","format-standard","hentry","category-analisis-cromatografico","category-bebidas-alcoholicas","category-ciencias-tecnologicas","category-quimica","category-quimica-analitica","category-santiago-de-compostela","category-tecnologia-de-los-alimentos","tag-alain-bertrand","tag-antonio-mourino-mosquera","tag-bollain-rodriguez-m-herminia","tag-carlos-hernandez-sande","tag-ignacio-orriols-fernandez","tag-klaus-bertsch"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/5472","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=5472"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/5472\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=5472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=5472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=5472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}