{"id":96750,"date":"2018-03-11T10:17:03","date_gmt":"2018-03-11T10:17:03","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/analisis-sensorial-del-vino-tinto-joven-de-rioja-alavesa-descripcion-y-evaluacion-de-la-calidad\/"},"modified":"2018-03-11T10:17:03","modified_gmt":"2018-03-11T10:17:03","slug":"analisis-sensorial-del-vino-tinto-joven-de-rioja-alavesa-descripcion-y-evaluacion-de-la-calidad","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/vino\/analisis-sensorial-del-vino-tinto-joven-de-rioja-alavesa-descripcion-y-evaluacion-de-la-calidad\/","title":{"rendered":"Analisis sensorial del vino tinto joven de rioja alavesa: descripcion y evaluacion de la calidad"},"content":{"rendered":"<h2>Tesis doctoral de <strong> I\u00f1aki Etaio Alonso <\/strong><\/h2>\n<p>Rioja alavesa (ra) es una de las tres zonas amparadas por la denominaci\u00f3n de origen calificada rioja. Los vinos tintos j\u00f3venes son los m\u00e1s t\u00edpicos de ra, aunque no han sido descritos desde un punto de vista sensorial mediante paneles entrenados. La presente tesis aborda el estudio de dichos vinos desde dos l\u00edneas de investigaci\u00f3n. por un lado, se realiz\u00f3 una descripci\u00f3n sensorial de dichos vinos y se estudi\u00f3 el efecto que sobre las caracter\u00edsticas organol\u00e9pticas tienen el proceso de elaboraci\u00f3n (maceraci\u00f3n carb\u00f3nica y despalillado), las variedades de uva (tempranillo 100% y tempranillo m\u00e1s viura) y el tiempo de permanencia en botella. Para ello, se form\u00f3 y entren\u00f3 un panel de 14 jueces, el cual evalu\u00f3 por triplicado 19 vinos de diferentes bodegas de ra en cuatro tiempos a lo largo de 9 meses. por otro lado, se desarroll\u00f3 un m\u00e9todo para la evaluaci\u00f3n de la calidad sensorial de los vinos tintos j\u00f3venes de ra y se entren\u00f3 y cualific\u00f3 un panel para aplicarlo. Mediante 15 reuniones con un grupo de 12 expertos se definieron los par\u00e1metros determinantes de la calidad sensorial, la situaci\u00f3n \u00f3ptima y la categorizaci\u00f3n de calidades para cada par\u00e1metro, la metodolog\u00eda de evaluaci\u00f3n, los criterios de puntuaci\u00f3n, la ficha de cata, la ponderaci\u00f3n de la importancia de cada par\u00e1metro, y las referencias. Posteriormente, se entren\u00f3 y cualific\u00f3 un panel, se valid\u00f3 el m\u00e9todo y se llev\u00f3 a cabo el seguimiento y control del panel y de cada juez. Gran parte de las pruebas utilizadas fueron dise\u00f1adas en el propio laboratorio, ante la falta de experiencias en el campo del control de calidad sensorial de productos espec\u00edficos. Este m\u00e9todo constituye el primer m\u00e9todo acreditado en an\u00e1lisis sensorial de vinos en el estado espa\u00f1ol.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Analisis sensorial del vino tinto joven de rioja alavesa: descripcion y evaluacion de la calidad<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Analisis sensorial del vino tinto joven de rioja alavesa: descripcion y evaluacion de la calidad <\/li>\n<li><strong>Autor:<\/strong>\u00a0 I\u00f1aki Etaio Alonso <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 23\/10\/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>Marta Mar\u00eda Albisu Aguado<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: elvira Costell iba\u00f1ez <\/li>\n<li>Mar\u00eda Luisa Gonz\u00e1lez san jos\u00e9 (vocal)<\/li>\n<li>catherine Dacremont (vocal)<\/li>\n<li>mario Zannoni (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de I\u00f1aki Etaio Alonso Rioja alavesa (ra) es una de las tres zonas amparadas por la denominaci\u00f3n de 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