{"id":8998,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/estudio-de-la-calidad-aromatica-de-vinos-blancos-varietales-de-moscatel-y-malvasia-diseno-experimental-de-vinificacion-efecto-de-levaduras-y-enzimas-como-coadyuvantes-enologicos\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"estudio-de-la-calidad-aromatica-de-vinos-blancos-varietales-de-moscatel-y-malvasia-diseno-experimental-de-vinificacion-efecto-de-levaduras-y-enzimas-como-coadyuvantes-enologicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-de-la-calidad-aromatica-de-vinos-blancos-varietales-de-moscatel-y-malvasia-diseno-experimental-de-vinificacion-efecto-de-levaduras-y-enzimas-como-coadyuvantes-enologicos\/","title":{"rendered":"Estudio de la calidad aromatica de vinos blancos varietales de moscatel y malvasia. dise\u00f1o experimental de vinificacion. efecto de levaduras y enzimas como coadyuvantes enologicos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Pilar Aragon Revuelta <\/strong><\/h2>\n<p>Se ha investigado el perfil aromatico de las variedades moscatel y malvasia. Considerando:  a) la influencia de las condiciones de elaboracion: proceso de clarificacion en la etapa prefermentativa (decantacion estatica y filtracion con membrana), y control de temperatura durante la etapa fermentativa (15, 18 y 21 grados c).  b) el efecto de la adicion de coadyuvantes enologicos: levaduras secas seleccionadas (k1m y d47) y complejo enzimatico (actividad principal pectinasa).  se han realizado los siguientes analisis:  apreciacion sensorial del producto final; determinacion de aminoacidos (metido pico-tag), determinacion de acidos y azucares (hplc), determinacion de alcoholes superiores, esteres mayoritarios y acetaldehido (gc), identificacion y cuantificacion de compuestos minoritarios responsables del aroma (sm-gc), tratamiento estadistico: analisis de varianza multivariante (manova), y analisis univariante (anova). A traves de la apreciacion sensorial y determinaciones analiticas de compuestos quimicos previamente seleccionados se ha establecido una herramienta de trabajo, basica para el seguimiento de la calidad, con posibilidad de aplicacion en tiempo real a otros factores de influencia, y a parametros de calidad complementarios o distintos de la calidad aromatica.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la calidad aromatica de vinos blancos varietales de moscatel y malvasia. dise\u00f1o experimental de vinificacion. efecto de levaduras y enzimas como coadyuvantes enologicos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la calidad aromatica de vinos blancos varietales de moscatel y malvasia. dise\u00f1o experimental de vinificacion. efecto de levaduras y enzimas como coadyuvantes enologicos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Pilar Aragon Revuelta <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/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> Climent Morato Beltran Dolores<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Carmen De La Torre Boronat <\/li>\n<li>Juan  Francisco Cacho Palomar (vocal)<\/li>\n<li>Rocco Di Stefano (vocal)<\/li>\n<li>Manuel Medina Carnicer (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Pilar Aragon Revuelta Se ha investigado el perfil aromatico de las variedades moscatel y malvasia. Considerando: a) [&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":[1595,8944,332,16820,17,18,1594],"tags":[10094,31203,12498,1967,31202,31204],"class_list":["post-8998","post","type-post","status-publish","format-standard","hentry","category-analisis-cromatografico","category-bebidas-alcoholicas","category-ciencias-tecnologicas","category-politecnica-de-valencia","category-quimica","category-quimica-analitica","category-tecnologia-de-los-alimentos","tag-carmen-de-la-torre-boronat","tag-climent-morato-beltran-dolores","tag-juan-francisco-cacho-palomar","tag-manuel-medina-carnicer","tag-pilar-aragon-revuelta","tag-rocco-di-stefano"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/8998","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=8998"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/8998\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=8998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=8998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=8998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}