{"id":704,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/contribucion-de-la-fraccion-aromatica-intracelular-de-las-levaduras-al-aroma-de-vinos\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"contribucion-de-la-fraccion-aromatica-intracelular-de-las-levaduras-al-aroma-de-vinos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/contribucion-de-la-fraccion-aromatica-intracelular-de-las-levaduras-al-aroma-de-vinos\/","title":{"rendered":"Contribucion de la fraccion aromatica intracelular de las levaduras al aroma de vinos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Luis Zea Calero <\/strong><\/h2>\n<p>Se han realizado fermentaciones con cultivos puros de tres levaduras saccharomyces cerevisiae, razas cerevisiae, bayanus y capensis, descritas como mayoritarias en la zona montilla-moriles, la primera como tipica fermentativa y las otras como formadoras de velo.  los analisis efectuados sobre la fraccion aromatica de las celulas de levaduras y en los mostos durante la fermentacion manifiestan que los alcoholes superiores son excretados facilmente al medio, mientras que los esteres, y particularmente los esteres etilicos de los acidos grasos son retenidos en las celulas. Otros compuestos que presentan contenidos en las celulas mayores que en el medio son los acidos grasos de cadena media, terpenos y lactonas.  tras un periodo de desarrollo de velo de 103 dias las caracteristicas generales de los vinos obtenidos con la raza capensis, el mayor consumo de acetato de etilo, la mayor produccion de acetato de 2-feniletanol, lactonas y terpenos libres hacen aconsejable, en una primera aproximacion, la seleccion de esta raza de levadura en los procesos de crianza biologica caracteristica de los vinos finos en la d. O. Montilla-moriles.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Contribucion de la fraccion aromatica intracelular de las levaduras al aroma de vinos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Contribucion de la fraccion aromatica intracelular de las levaduras al aroma de vinos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Luis Zea Calero <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Manuel Medina Carnicer<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Angel Trinidad Mateos <\/li>\n<li>Fernando P\u00e9rez Camacho (vocal)<\/li>\n<li>Guillermo Paneque Guerrero (vocal)<\/li>\n<li>Francisco Javier Lopez Andreu (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Luis Zea Calero Se han realizado fermentaciones con cultivos puros de tres levaduras saccharomyces cerevisiae, razas cerevisiae, [&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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