{"id":88715,"date":"2001-02-02T00:00:00","date_gmt":"2001-02-02T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/fraccionamiento-y-estudio-preliminar-de-la-materia-colorante-del-vino-tinto\/"},"modified":"2001-02-02T00:00:00","modified_gmt":"2001-02-02T00:00:00","slug":"fraccionamiento-y-estudio-preliminar-de-la-materia-colorante-del-vino-tinto","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/fraccionamiento-y-estudio-preliminar-de-la-materia-colorante-del-vino-tinto\/","title":{"rendered":"Fraccionamiento y estudio preliminar de la materia colorante del vino tinto"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ana M. Vivar Quintana <\/strong><\/h2>\n<p>Se ha estudiado la composici\u00f3n de la materia colorante del vino tinto, centr\u00e1ndose en la identificaci\u00f3n de nuevos pigmentos y su influencia sobre el color del vino, utilizando para ello t\u00e9cnicas espectrofotom\u00e9tricas y cromatogr\u00e1ficas y espectrometr\u00eda de masas. Asimismo, se ha estudiado el papel del acetaldeh\u00eddo sobre la formaci\u00f3n de nuevos pigmentos y se ha puesto a punto un m\u00e9todo para el fraccionamiento  de la materia colorante del vino, con el objeto de facilitar el estudio de su composici\u00f3n. El an\u00e1lisis de vinos con diferetnes caracter\u00edsticas crom\u00e1ticas permiti\u00f3 poner de manifiesto 26 pigmentos de nueva formaci\u00f3n derivados de antocianos, sobre los que se pudo obtener informaci\u00f3n para su identificaci\u00f3n. Estos pigmentos pertenec\u00edan a tres familias estructuralmente diferentes, derivadas respectivamente de la condensaci\u00f3n directa entre antocianos y flavanoles, de la condensaci\u00f3n mediada por acetaldeh\u00eddo entre ambos tipos de compuestos y de la cicloadici\u00f3n sobre las posiciones c-4 y -oh en 5 de los antocianos de diferentes sustancias presentes en el vino. En los an\u00e1lisis de hplc, utilizados para estudiar la composici\u00f3n de la materia colorante del vino, los nuevos pigmentos aparecen como picos de poca importancia en comparaci\u00f3n con los de los antocianos. sin embargo, se demuestra que, a pesar de sus concentraciones aparentemente bajas, estos pigmentos resultan determinantes para definir el color, ya que mantienen su coloraci\u00f3n al ph del vino, al cual los antocianos se encuentran mayoritariamente en forma de estructuras incoloras.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Fraccionamiento y estudio preliminar de la materia colorante del vino tinto<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Fraccionamiento y estudio preliminar de la materia colorante del vino tinto <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ana M. Vivar Quintana <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Salamanca<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/02\/2001<\/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>Celestino Santos Buelga<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: rosario Salinas M\u00aa <\/li>\n<li>Fernando Zamora mar\u00edn (vocal)<\/li>\n<li> Gonz\u00e1lez san-jos\u00e9 M\u00aa Luisa (vocal)<\/li>\n<li>Mar\u00eda teresa Escribano bail\u00f3n (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ana M. Vivar Quintana Se ha estudiado la composici\u00f3n de la materia colorante del vino tinto, centr\u00e1ndose [&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":[332,9386,1594,1593],"tags":[184982,9505,20301,47954,9504,184983],"class_list":["post-88715","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-salamanca","category-tecnologia-de-los-alimentos","category-vino","tag-ana-m-vivar-quintana","tag-celestino-santos-buelga","tag-fernando-zamora-marin","tag-gonzalez-san-jose-ma-luisa","tag-maria-teresa-escribano-bailon","tag-rosario-salinas-ma"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/88715","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=88715"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/88715\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=88715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=88715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=88715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}