{"id":74506,"date":"2005-10-06T00:00:00","date_gmt":"2005-10-06T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizaca%c2%adon-del-aroma-de-la-madera-de-roble-y-del-corcho\/"},"modified":"2005-10-06T00:00:00","modified_gmt":"2005-10-06T00:00:00","slug":"caracterizaca%c2%adon-del-aroma-de-la-madera-de-roble-y-del-corcho","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizaca%c2%adon-del-aroma-de-la-madera-de-roble-y-del-corcho\/","title":{"rendered":"Caracterizac\u00edon del aroma de la madera de roble y del corcho."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Emilia Guchu <\/strong><\/h2>\n<p>La madera de roble se ha utilizado desde antiguo en la crianza de los vinos y destilados por sus buenas propiedades mec\u00e1nicas. Sus compuestos pasan al vino d\u00e1ndoles matices caracter\u00edsticos a especias, frutos secos, vainilla o roble.  el corcho como cierre en el vino embotellado presenta algunos inconvenientes, como es la dificultad de estandarizaci\u00f3n del producto o la formaci\u00f3n de compuestos vol\u00e1tiles no deseados (por ejemplo los que causan el gusto a corcho) que pudiera ceder al vino. El estudio de los compuestos vol\u00e1tiles que contiene el tap\u00f3 de corcho puede, por tanto, utilizarse para establecer su calidad.  la identificaci\u00f3n de los compuestos vol\u00e1tiles de maderas de robles y corcho requiere el an\u00e1lisis por cromatograf\u00eda de gases y la identificaci\u00f3n por espectrometr\u00eda de masas. La t\u00e9cnica de la cromatograf\u00eda de gases acoplada a un sistema de olfatometr\u00eda (sniffing), permite que una persona huela el compuesto que est\u00e1 eluyendo en cada momento al final de la columna cromatyogr\u00e1fica. as\u00ed, se puede identificar los compuestos de mayor imparto en el aroma de un vino, una madera de toble o un corcho.  conclusiones que se sacaron de la tesis fueron:  el m\u00e9todo de microextracci\u00f3n en fase s\u00f3lida (spme) es r\u00e1pido, sencillo, preciso y muy \u00fatil para prop\u00f3sitos de identificaci\u00f3n en an\u00e1lisis de rutina como la caracterizaci\u00f3n de madera de roble de diferentes or\u00edgenes, as\u00ed como para la selecci\u00f3n del roble m\u00e1s adecuado para la crianza de vinos. se han establecido las condiciones de extracci\u00f3n (temperatura, tiempo de adsorci\u00f3n, tiempo de desorci\u00f3n y fase estacionaria de la fibra) para el an\u00e1lisis de los compuestos vol\u00e1tiles del roble.  adem\u00e1s de los olores t\u00edpicos a madera, las muestras sin tostar presentaron notas harb\u00e1ceas, frutales y florales. Estas se atenuaron con el tostado. las lactonas de roble presentaron un caracter\u00edstico aroma a madera, aunque en los robles h\u00fangaro y ruso s\u00f3lo se detect\u00f3 el si<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizac\u00edon del aroma de la madera de roble y del corcho.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizac\u00edon del aroma de la madera de roble y del corcho. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Emilia Guchu <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 10\/06\/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> Perez Coello Mar\u00eda  Soledad<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Sanz perucha <\/li>\n<li>Mar\u00eda  victoria Moreno arribas (vocal)<\/li>\n<li>Mar\u00eda  lourdes Cabezas redondo (vocal)<\/li>\n<li> Diaz maroto hidalgo ignacio Javier (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Emilia Guchu La madera de roble se ha utilizado desde antiguo en la crianza de los vinos [&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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