{"id":76789,"date":"2018-03-09T23:22:11","date_gmt":"2018-03-09T23:22:11","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/tecnicas-enologicas-para-la-obtencion-de-vinos-de-monastrell-de-alto-contenido-polifenolico\/"},"modified":"2018-03-09T23:22:11","modified_gmt":"2018-03-09T23:22:11","slug":"tecnicas-enologicas-para-la-obtencion-de-vinos-de-monastrell-de-alto-contenido-polifenolico","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/tecnicas-enologicas-para-la-obtencion-de-vinos-de-monastrell-de-alto-contenido-polifenolico\/","title":{"rendered":"T\u00e9cnicas enol\u00f3gicas para la obtenci\u00f3n de vinos de monastrell de alto contenido polifen\u00f3lico"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ana Bel\u00e9n Bautista Ort\u00edn <\/strong><\/h2>\n<p>Se estudia la influencia del grado de maduraci\u00f3n de la uva y de las t\u00e9cnicas de elaboraci\u00f3n en el color de vinos de monastrell, con objeto de establecer una base s\u00f3lida para obtenerlos de alta calidad: crianza, reserva y gran reserva. Para ello se realizan controles de uva desde el envero hasta sobremaduraci\u00f3n, as\u00ed como de vinificaciones con uva de diferente grado de madurez; con aplicaci\u00f3n de dos enzimas comerciales (lallzyme y rapidase excolor); dos taninos enol\u00f3gicos (gallotanin b, tanino hidrolizable y galotanin r, tanino condensado); tres levaduras comerciales (fermirouge, fermicr\u00fa vr5 y rh\u00ed\u00b4ne 2323); tres tiempos de maceraci\u00f3n (15, 25 y 35 d\u00edas) y dos sangrados parciales del mosto (7.5 y 15 %).  los resultados obtenidos muestran que es necesaria una ligera sobremaduraci\u00f3n en la uva, para obtener vinos de alta intensidad de color. Con aplicaci\u00f3n de rapidase excolor, el vino muestra una mayor estabilidad de color, aunque su efecto se ve reducido al aumentar el grado de maduraci\u00f3n de la uva. la adici\u00f3n de taninos enol\u00f3gicos, da lugar a vinos con menor intensidad de color y mayor tono que el vino testigo, cuando la uva de partida es pobre en antocianos, en cambio, con uva con 14 \u00c2\u00babe y rica en antocianos, la adici\u00f3n de estos compuestos y principalmente el tanino condensado, da lugar a vinos con mejores caracter\u00edsticas crom\u00e1ticas y organol\u00e9pticas. con la utilizaci\u00f3n de rh\u00ed\u00b4ne 2323 como levadura de fermentaci\u00f3n, se consiguen vinos con mejores caracter\u00edsticas de color y estabilidad. Maceraciones de 15 d\u00edas son suficientes para conseguir una extracci\u00f3n m\u00e1xima y equilibrada de compuestos fen\u00f3licos y antocianos y tambi\u00e9n para conseguir una buena estabilidad del color. La aplicaci\u00f3n de sangrados parciales antes de fermentaci\u00f3n puede ser una pr\u00e1ctica aconsejable para mejorar el color de los vinos de monastrell, aunque la extensi\u00f3n del tratamiento debe ser decidido en funci\u00f3n de las caracter\u00edsticas de la uva de p<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>T\u00e9cnicas enol\u00f3gicas para la obtenci\u00f3n de vinos de monastrell de alto contenido polifen\u00f3lico<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 T\u00e9cnicas enol\u00f3gicas para la obtenci\u00f3n de vinos de monastrell de alto contenido polifen\u00f3lico <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ana Bel\u00e9n Bautista Ort\u00edn <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 21\/10\/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>Mar\u00eda  Encarnacion Gomez Plaza<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Luis Almela ruiz <\/li>\n<li> Ros Garc\u00eda Jos\u00e9 Mar\u00eda (vocal)<\/li>\n<li>Manuel Medina carnicer (vocal)<\/li>\n<li>rocio Gil mu\u00f1oz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ana Bel\u00e9n Bautista Ort\u00edn Se estudia la influencia del grado de maduraci\u00f3n de la uva y 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 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