{"id":6845,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/contribucion-a-la-mejora-de-la-vinificacion-y-la-calidad-de-vinos-tintos-de-monastrell-de-la-denominacion-de-origen-jumilla\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"contribucion-a-la-mejora-de-la-vinificacion-y-la-calidad-de-vinos-tintos-de-monastrell-de-la-denominacion-de-origen-jumilla","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/contribucion-a-la-mejora-de-la-vinificacion-y-la-calidad-de-vinos-tintos-de-monastrell-de-la-denominacion-de-origen-jumilla\/","title":{"rendered":"Contribucion a la mejora de la vinificacion y la calidad de vinos tintos de monastrell de la denominacion de origen jumilla."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Francisco Pardo Minguez <\/strong><\/h2>\n<p>Denominacion de origen. Se ha realizado un estudio de maduracion de la uva monastrell en jumilla con vistas a establecer el momento mas adecuado para una correcta vinificacion, para lo que se realizan distintas vinificaciones. Posteriormente, con la fecha de vendimia establecida, los restantes ensayos se dirigen a establecer las mejores condiciones de tiempo\/temperatura para la fase de maceracion, fijando como unica la temperatura de fermentacion. Este estudio finaliza con la utilizacion de aditivos y coadyuvantes de la maceracion y de la fermentacion para mejorar la calidad de los vinos elaborados.  los resultados obtenidos ponen de manifiesto como condiciones mas adecuadas para la elaboracion de vinos tintos jovenes: grado de maduracion medio, maceracion de hollejo durante 4 dias a 20-22grados c, con adicion de enzimas pectoliticos durante la maceracion y gel de silice o caseinato potasico como coadyuvantes de la fermentacion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Contribucion a la mejora de la vinificacion y la calidad de vinos tintos de monastrell de la denominacion de origen jumilla.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Contribucion a la mejora de la vinificacion y la calidad de vinos tintos de monastrell de la denominacion de origen jumilla. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Francisco Pardo Minguez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/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>Gines Navarro Garcia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Diez De Bethencourt Clara <\/li>\n<li>Felix Ramon Romojaro Almela (vocal)<\/li>\n<li> Climent Morato Mar\u00eda  Dolores (vocal)<\/li>\n<li>Alberto Barba Navarro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Francisco Pardo Minguez Denominacion de origen. Se ha realizado un estudio de maduracion de la uva monastrell [&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":[332,8235,1594,1593],"tags":[25116,25145,9507,8510,25144,8843],"class_list":["post-6845","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-murcia","category-tecnologia-de-los-alimentos","category-vino","tag-alberto-barba-navarro","tag-climent-morato-maria-dolores","tag-diez-de-bethencourt-clara","tag-felix-ramon-romojaro-almela","tag-francisco-pardo-minguez","tag-gines-navarro-garcia"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/6845","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=6845"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/6845\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=6845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=6845"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=6845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}