{"id":73798,"date":"2018-03-09T23:18:45","date_gmt":"2018-03-09T23:18:45","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/contribucion-al-estudio-de-la-formacion-de-carbamato-de-etilo-en-vinos-tintos\/"},"modified":"2018-03-09T23:18:45","modified_gmt":"2018-03-09T23:18:45","slug":"contribucion-al-estudio-de-la-formacion-de-carbamato-de-etilo-en-vinos-tintos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/contribucion-al-estudio-de-la-formacion-de-carbamato-de-etilo-en-vinos-tintos\/","title":{"rendered":"Contribucion al estudio de la formacion de carbamato de etilo en vinos tintos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Anibal Uthurry Carlos <\/strong><\/h2>\n<p>El carbamato de etilo es un compuesto t\u00f3xico que se sintetiza de manera espont\u00e1nea en algunos alimentos fermentados, -y consecuentemente en el vino-, como consecuencia de la reacci\u00f3n entre compuestos carbam\u00edlicos (generalmente procedentes del metabolismo nitrogenado de los microorganismos que los fermentan), y el alcohol mayoritario (etanol) con el que reaccionan.La presente tesis doctoral pretende contribuir a la investigaci\u00f3n sobre la formaci\u00f3n de carbamato de etilo en vinos, y la implicaci\u00f3n que existe entre los microorganismos que realizan los procesos fermentativos y la s\u00edntesis de esta mol\u00e9cula, y\/o la liberaci\u00f3n al medio de sus posibles precursores, como la urea, determinados amino\u00e1cidos, y otros compuestos carbam\u00edlicos.Tambi\u00e9n se pretende evaluar la situaci\u00f3n actual en las denominaciones de origen espa\u00f1olas en relaci\u00f3n a la concentraci\u00f3n de esta mol\u00e9cula en vinos tintos y sus posibles implicaciones a nivel de comercio exterior.Los resultados obtenidos ponen en evidencia la importancia de la actividad bacteriana durante la fermentaci\u00f3n malol\u00e1ctica, y etapas posteriores en relaci\u00f3n a la s\u00edntesis de uretano, con incidencia de la v\u00eda arginina desaminasa (adi) por parte de las bacterias l\u00e1cticas.Con adici\u00f3n de determinados sustratos nitrogenados (urea, bases p\u00faricas, nitr\u00f3geno amoniacal, etc.) No se han registrado incrementos significativos, pero al conducir la fermentaci\u00f3n malol\u00e1ctica en presencia de l\u00edas de levaduras aumentan notablemente los niveles de arginina en el vino, incrementando la probabilidad de aparici\u00f3n por el metabolismo bacteriano de carbamil compuestos precursores del carbamato de etilo. Asimismo, la urea proveniente del metabolismo de la arginina por las levaduras constituye un factor determinante en la formaci\u00f3n de carbamato de etilo.Los controles de temperatura y ph se revelan como factores determinantes de la producci\u00f3n de esta mol\u00e9cula, deduci\u00e9ndose tambi\u00e9n que el fosfato de car<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Contribucion al estudio de la formacion de carbamato de etilo en vinos tintos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Contribucion al estudio de la formacion de carbamato de etilo en vinos tintos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Anibal Uthurry Carlos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/04\/2005<\/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>Jos\u00e9 Antonio Su\u00e1rez Lepe<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: alfredo Gonzalez salguiero <\/li>\n<li>carmelo Garc\u00eda barroso (vocal)<\/li>\n<li>asuncion Esteban lazaro (vocal)<\/li>\n<li>albert Bordons  de porrata-doria (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Anibal Uthurry Carlos El carbamato de etilo es un compuesto t\u00f3xico que se sintetiza de manera espont\u00e1nea [&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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