{"id":80411,"date":"2018-03-10T00:04:07","date_gmt":"2018-03-10T00:04:07","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/importancia-de-la-composicion-en-las-propiedades-espumantes-de-los-vinos-base-para-elaborar-cava\/"},"modified":"2018-03-10T00:04:07","modified_gmt":"2018-03-10T00:04:07","slug":"importancia-de-la-composicion-en-las-propiedades-espumantes-de-los-vinos-base-para-elaborar-cava","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/importancia-de-la-composicion-en-las-propiedades-espumantes-de-los-vinos-base-para-elaborar-cava\/","title":{"rendered":"Importancia de la composicion en las propiedades espumantes de los vinos base para elaborar cava"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Magdalena Lopez-barajas Gonzalez <\/strong><\/h2>\n<p>El objetivo general de esta tesis doctoral es determinar la importancia de la composici\u00f3n en las propiedades espumantes de los mostos y los vinos base, los cuales constituyen la materia prima en la elaboraci\u00f3n del cava. asi, se podrian obtener vinos base con la capacidad espumante id\u00f3nea para lograr, mediante el coupage y tras una segunda fermentaci\u00f3n en botella, el vino espumoso con esta caracteristica organoleptica tan deseada por el elaborador y tan bien aceptada por el consumidor.  a partir de los resultados obtenidos se concluye que:  1. Desde las primeras etapas de la elaboracion del cava(mostos y vinos en rama) se puede conocer la capacidad espumante del vino base. Las condiciones que deben reunir las materias primas son: adecuado indice de maduracion, dosis ajustadas de los aditivos so2 y acido tartarico, y evitar practicas que reduzcan drasticamente el contenido en coloides y la fermentaci\u00f3n malolactica.  2. Se puede utilizar la mezcla o coupage de vinos monovarietales para mejorar el poder espumante de un vino base destinado a cava.  3. Se han establecido modelos quimiometricos, que a partir de las propiedades fisico-quimicas, permiten predecir la capacidad espumante de cualquier producto de vinificaci\u00f3n, locual ofrece un criterio m\u00e1s de la selecci\u00f3n en el momento de comprar vinos.  4. Mediante un m\u00e9todo validado para determinar, por gpc los polisacaridos de distinta masa molecular de mostos y vinos, se ha puesto de manifiesto la importancia que tienen en la espuma los polisacaridos de 62000-48000,3000-2000 y 13000-11000.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Importancia de la composicion en las propiedades espumantes de los vinos base para elaborar cava<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Importancia de la composicion en las propiedades espumantes de los vinos base para elaborar cava <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Magdalena Lopez-barajas Gonzalez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/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>Susana Buxaderas S\u00e1nchez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Francisco Cacho palomar <\/li>\n<li>montserrat Nadal roque-jalmar (vocal)<\/li>\n<li>Mar\u00eda carmen Vidal carou (vocal)<\/li>\n<li>concepcion Lao luque (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Magdalena Lopez-barajas Gonzalez El objetivo general de esta tesis doctoral es determinar la importancia de la composici\u00f3n [&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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