{"id":94025,"date":"2018-03-11T10:13:37","date_gmt":"2018-03-11T10:13:37","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/origen-y-control-en-vinos-tintos-de-anamola%c2%adas-olfativas-y-nuevas-formas-estables-de-color-relacionadas-con-el-metaboloma-de-levaduras\/"},"modified":"2018-03-11T10:13:37","modified_gmt":"2018-03-11T10:13:37","slug":"origen-y-control-en-vinos-tintos-de-anamola%c2%adas-olfativas-y-nuevas-formas-estables-de-color-relacionadas-con-el-metaboloma-de-levaduras","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/vino\/origen-y-control-en-vinos-tintos-de-anamola%c2%adas-olfativas-y-nuevas-formas-estables-de-color-relacionadas-con-el-metaboloma-de-levaduras\/","title":{"rendered":"Origen y control en vinos tintos de anamol\u00edas olfativas y nuevas formas estables de color relacionadas con el metaboloma de levaduras."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Santiago Benito  S\u00e1ez <\/strong><\/h2>\n<p>Resumen tesis doctoral: origen y control en vinos tintos de anomal\u00edas olfativas y nuevas formas estables de color relacionadas con el metaboloma de levaduras.  con el objetivo de contribuir a tratar de solucionar la problem\u00e1tica asociada a las anomal\u00edas olfativas producidas por brettanomyces\/dekkera se ha estudiado un amplio universo de vinos alterados. en una primera etapa se han cuantificado los etilfenoles presentes, y su posible correlaci\u00f3n con las poblaciones microbianas, as\u00ed como con otros metabolitos, &#8211; acidez vol\u00e1til -, y factores fisicoqu\u00edmicos como grado alcoh\u00f3lico, ph, y anh\u00eddrido sulfuroso. posteriormente se han formulado diferentes medios de cultivo, persiguiendo un mayor car\u00e1cter selectivo que evite la presencia de otras especies de levaduras, y se han realizado aislamientos en vi\u00f1edos, vinos tras la fermentaci\u00f3n alcoh\u00f3lica y despu\u00e9s de la fermentaci\u00f3n malol\u00e1ctica. con car\u00e1cter eminentemente aplicado se ha puesto a punto una metodolog\u00eda de detecci\u00f3n de brettanomyces\/dekkera en vinos adicionados de \u00e1cido p-cum\u00e1rico, y utilizando como t\u00e9cnica hplc-dad-esi\/ms con una sensibilidad de detecci\u00f3n de brettanomyces inferior a 1 ufc\/ml de vino.  dicha t\u00e9cnica se encuentra en v\u00edas de aceptaci\u00f3n de patente con car\u00e1cter internacional. finalmente como posible metodolog\u00eda preventiva se ha estudiado la inducci\u00f3n de formas estables de color, basadas en la formaci\u00f3n de piranoantocianos vinilfen\u00f3licos. palabras clave: brettanomyces\/dekkera, etilfenoles, hplc-dad-esi\/ms, \u00e1cido p-cum\u00e1rico, piranoantocianos vinilfen\u00f3licos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Origen y control en vinos tintos de anamol\u00edas olfativas y nuevas formas estables de color relacionadas con el metaboloma de levaduras.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Origen y control en vinos tintos de anamol\u00edas olfativas y nuevas formas estables de color relacionadas con el metaboloma de levaduras. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Santiago Benito  S\u00e1ez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/06\/2009<\/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: fernando Calderon fernandez <\/li>\n<li>Ana Mar\u00eda Troncoso gonz\u00e1lez (vocal)<\/li>\n<li>Jorge Barros vel\u00e1zquez (vocal)<\/li>\n<li>Antonio  tom\u00e1s Palacios Garc\u00eda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Santiago Benito S\u00e1ez Resumen tesis doctoral: origen y control en vinos tintos de anomal\u00edas olfativas y nuevas [&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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