{"id":8788,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/estudio-analitico-microbiologico-y-quimico-de-vinos-de-la-denominacion-de-origen-vinos-de-madrid-evaluacion-de-su-estabilidad\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"estudio-analitico-microbiologico-y-quimico-de-vinos-de-la-denominacion-de-origen-vinos-de-madrid-evaluacion-de-su-estabilidad","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-analitico-microbiologico-y-quimico-de-vinos-de-la-denominacion-de-origen-vinos-de-madrid-evaluacion-de-su-estabilidad\/","title":{"rendered":"Estudio analitico-microbiologico y quimico de vinos de la denominacion de origen \u00abvinos de Madrid\u00bb. evaluacion de su estabilidad."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Fernando Calderon Fernandez <\/strong><\/h2>\n<p>La investigacion acerca del estudio analitico, (microbiologico y quimico) de la d.O. \u00abVinos de Madrid\u00bb (arganda, san martin de valdeiglesias y navalcarnero), persigue el conocimiento de la microflorade levaduras que participan en la fermentacion, e igualmente de los parametros quimicos mas importantes de cada una de las fracciones que contribuyen a sus caracteristicas fisicoquimicas y organolepticas. El estudio se centra en los siguientes puntos: 1.- Caracterizacion analitica de los mostos y vino en base a sus distintas fracciones, alcoholica, acida, extracto seco, azucarada, volatil y polifenolica. 2.- Aislamientos e identificacion de levaduras durante las tres fases de la fermentacion espontanea en microvinificaciones varietales de laboratorio y a nivel industrial en bodegas. 3.- Pruebas de estabilidad y evaluacion de las misma en los vinos elaborados: deteccion y potencialidad de las alteraciones mas frecuentes y bases racionales de los tratamientos de estabilizacion mas idoneos para su control.  esta caracterizacion analitica puede contribuir a lograr la tipificacion de los productos y debera constituir la base de estudios posteriores mas profundos de estabilidad microbiologica y fisico-quimica.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio analitico-microbiologico y quimico de vinos de la denominacion de origen \u00abvinos de Madrid\u00bb. evaluacion de su estabilidad.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio analitico-microbiologico y quimico de vinos de la denominacion de origen \u00abvinos de Madrid\u00bb. evaluacion de su estabilidad. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Fernando Calderon Fernandez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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>Jos\u00e9 Antonio Su\u00e1rez Lepe<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Alfredo Gonz\u00e1lez Salgueiro <\/li>\n<li>Victor Arroyo Varela (vocal)<\/li>\n<li>Jes\u00fas Agudelo Blanco (vocal)<\/li>\n<li> Estrella Pedrola M. Isabel (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fernando Calderon Fernandez La investigacion acerca del estudio analitico, (microbiologico y quimico) de la d.O. \u00abVinos 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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,16008,1714,1716,1594,1593],"tags":[16365,30637,30635,30636,16364,16366],"class_list":["post-8788","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-politecnica-de-madrid","category-tecnologia-bioquimica","category-tecnologia-de-la-fermentacion","category-tecnologia-de-los-alimentos","category-vino","tag-alfredo-gonzalez-salgueiro","tag-estrella-pedrola-m-isabel","tag-fernando-calderon-fernandez","tag-jesus-agudelo-blanco","tag-jose-antonio-suarez-lepe","tag-victor-arroyo-varela"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/8788","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=8788"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/8788\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=8788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=8788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=8788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}