{"id":80298,"date":"1999-02-07T00:00:00","date_gmt":"1999-02-07T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/el-aroma-del-vino-tinto-joven-caracterizacion-quimica-y-metodos-de-analisis-de-sus-principales-odorantes\/"},"modified":"1999-02-07T00:00:00","modified_gmt":"1999-02-07T00:00:00","slug":"el-aroma-del-vino-tinto-joven-caracterizacion-quimica-y-metodos-de-analisis-de-sus-principales-odorantes","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/el-aroma-del-vino-tinto-joven-caracterizacion-quimica-y-metodos-de-analisis-de-sus-principales-odorantes\/","title":{"rendered":"El aroma del vino tinto joven. caracterizacion quimica y metodos de analisis de sus principales odorantes."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ricardo L\u00f3pez G\u00f3mez <\/strong><\/h2>\n<p>El objetivo fundamental de la tesis doctoral es la caracterizaci\u00f3n del aroma de los vinos tintos j\u00f3venes mediante el conocimiento de sus componentes qu\u00edmicos tanto de manera cualitativa como cuantitativa. Para ello se ha estructurado el trabajo en cinco puntos principales:  1- desarrollo de un m\u00e9todo semipreparativo para el an\u00e1lisis de compuestos del aroma: se ha puesto a punto un m\u00e9todo de prefraccionamiento de los extractos arom\u00e1ticos basado en una cromatograf\u00eda l\u00edquida de alta resoluci\u00f3n sobre una fase estacionaria de s\u00edlica.  2- catalogaci\u00f3n y naturaleza de los vinos tintos: se ha realizado un estudio aeda sobre tres vinos monovarietales j\u00f3venes y una mezcla de vinos de alta calidad con 6 meses de crianza en barrica. La mayor parte de los 85 odorantes encontrados ha podido ser identificada.  3- desarrollo de un m\u00e9todo anal\u00edtico para la cuantificaci\u00f3n del aroma del vino: se ha desarrollado un m\u00e9todo anal\u00edtico capaz de cuantificar en una \u00fanica operaci\u00f3n cromatogr\u00e1fica 45 de los aromas encontrados en los estudios olfatom\u00e9tricos.  4- an\u00e1lisis cuantitativo: se ha analizado una muestra de 52 vinos j\u00f3venes monovarietales de garnacha, merlot, tempranillo y cabernet sauvignon. Sobre la matriz de datos se han realizado estudios estad\u00edsticos elementales, de correlaci\u00f3n entre componentes del aroma, an\u00e1lisis discriminante, anova de dos factores y c\u00e1lculos de los valores de aroma.  5- precursores arom\u00e1ticos de la variedad garnacha: se ha realizado un an\u00e1lisis cuantitativo de los aromas del vino liberados mediante hidr\u00f3lisis \u00e1cida de los precursores procedentes del mosto y de los hollejos de uvas de la variedad garnacha. el estudio olfatom\u00e9trico de las fracciones de precursores ha permitido poner de manifiesto la existencia de al menos, 46 odorantes diferentes.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>El aroma del vino tinto joven. caracterizacion quimica y metodos de analisis de sus principales odorantes.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 El aroma del vino tinto joven. caracterizacion quimica y metodos de analisis de sus principales odorantes. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ricardo L\u00f3pez G\u00f3mez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Zaragoza<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/07\/1999<\/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>Juan  Francisco Cacho Palomar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Jorge Garcia montelongo <\/li>\n<li>Juli\u00e1n Rivas gonzalo (vocal)<\/li>\n<li>Jos\u00e9 Antonio Rodr\u00edguez v\u00e1zquez (vocal)<\/li>\n<li>m. c. cristina Nerin de la puerta (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ricardo L\u00f3pez G\u00f3mez El objetivo fundamental de la tesis doctoral es la caracterizaci\u00f3n del aroma de los [&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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