{"id":86117,"date":"2018-03-10T00:10:38","date_gmt":"2018-03-10T00:10:38","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-las-condiciones-y-tratamientos-en-la-maceracion-a-baja-temperatura-sobre-la-calidad-de-vinos-rosados-de-monastrell\/"},"modified":"2018-03-10T00:10:38","modified_gmt":"2018-03-10T00:10:38","slug":"influencia-de-las-condiciones-y-tratamientos-en-la-maceracion-a-baja-temperatura-sobre-la-calidad-de-vinos-rosados-de-monastrell","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-las-condiciones-y-tratamientos-en-la-maceracion-a-baja-temperatura-sobre-la-calidad-de-vinos-rosados-de-monastrell\/","title":{"rendered":"\u00abinfluencia de las condiciones y tratamientos en la maceracion a baja temperatura, sobre la calidad de vinos rosados de monastrell\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jose Garijo Alonso <\/strong><\/h2>\n<p>El objetivo principal de este trabajo ha sido mejorar la calidad de los vinos rosados de monastrell de la d.O. Jumilla. Estos vinos, cuando se elaboran siguiendo el proceso tradicional de vinificacion de rosados de la zona, manifiestan una gran calidad finalizada la fermentacion, pero durante su conservacion pierden gran parte de estas caracteristicas.  el trabajo se realizo a lo largo de tres vendimias consecutivas, utilizando la maceracion prefermentativa a baja temperatura sobre el sistea tradicional de vinificacion en rosados de la d.O. Jumilla con el fin de aumentar la calidad de los vinos rosados. Durante la primera se partio de datos bibliograficos para seleccionar la temperatura mas adecuada de la etapa de maceracion prefermentativa (5\u00c2\u00bac, 10\u00c2\u00bac,15\u00c2\u00bac). Durante la segunda se descarto la temperatura que proporciono vinos de peor calidad sensorial (5\u00c2\u00bac), y sobre las seleccionadas se estudio la influencia del tiempo de duracion de la maceracion (6 y 10 horas). En estos vinos tambien se estudio el efecto de dos tipos de desfangado (15\u00c2\u00bac durante 12 horas, y 15\u00c2\u00bac durante 12 horas con bentonita). De esta manera se seleccionaron tiempo y temperatura de maceracion junto con el tipo de desfangado para la elaboracion de vinos de la tercera vendimia. en esta, tambien se aplicaron dos tratamientos enzimaticos, el primero durante la maceracion para favorecer la extraccion, y el segundo al finalizar la fermentacion para favorecer la liberacion de los aromas varietales.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00abinfluencia de las condiciones y tratamientos en la maceracion a baja temperatura, sobre la calidad de vinos rosados de monastrell\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00abinfluencia de las condiciones y tratamientos en la maceracion a baja temperatura, sobre la calidad de vinos rosados de monastrell\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jose Garijo Alonso <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Castilla-la mancha<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 20\/07\/2000<\/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  Rosario Salinas Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Alexandre benavent Jos\u00e9 Luis <\/li>\n<li> De Miguel gordillo concepci\u00f3n (vocal)<\/li>\n<li>Francisco Montero riquelme (vocal)<\/li>\n<li> Esteve rodriguez M\u00aa dolores (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jose Garijo Alonso El objetivo principal de este trabajo ha sido mejorar la calidad 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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