WINE

Author: ABRIL CASP IRENE.
Year: 2003.
University: LLEIDA [www.udl.es].
Place of defense: INGENIEROS AGRONOMOS.
Place of preparation: ESCOLA TÉCNICA SUPERIOR D'ENGINYERIA AGRARIA.

Summary: Most of the vineyards that produccen quality wines, have low or moderate income. Different grape production by strain can affect the composition of the berry in two ways: first by changes that are due to the inherent performance and on the other, and indirectly, by changes in the rate of maturation. Not normally studying the direct effects since it requires the vendimie with equivalent maturity, and usually high production delay maturity, therefore it is difficult to analyze the changes due to the different production strain under similar conditions. In this Doctoral Thesis, we studied the influence of different production per vine, grape Tempranillo, on the composition of the low and the evolution of the composition during ripening. The study was conducted in two plots for three consecutive vintages. It has been studied on the one hand, in addition to the physical characteristics of the berry, total weight and weight of the skin, pulp and pips and percentages representing each of these fractions, the changing nature of musts, such as content sugar, total acidity and acid málicos and tartaric. Moreover, the evolution has been studied during the maturation of phenolic compounds from the skin. To do so, after separating skins and the related extraction, have analyzed the characteristics and color content antocianos total, and not antociánicos total flavonoids and tannins total, in addition to other parameters associated with these compounds. Finally, by means of high performance liquid chromatography, have analyzed the different shots antociánicas and its evolution during maturation, which has enabled further define the profile antociánico of Tempranillo. It has been comsprobado actually the high production delays ripening. Statistical analysis of the results shows that the kinetics of maturation is different depending on the production and strain have been identified different mathematical models used to predict which of the two parcels owned a sample of grapes. Likewise, it has been shown that, when it comes to the proportion of different forms antociánicas, is a defining characteristic of the variety, since the percentage of free antocianos not acilados and antocianos acilados are maintained in the two plots and in the three vintages. The differences due to different production per vine are only quantitative.

Author: POZO GUISADO EULACIA.
Year: 2003.
University: EXTREMADURA [www.unex.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: FACULTAD DE CIENCIAS.

Summary: The resveratrol is a fitoalexina which is in significant quantities in grapes and red wine. Different studies have shown that resveratrol he has beneficial effects on cardiovascular disease and compared against the development of cancer. In this study we found that the resveratrol inhibits cell proliferation of tumor lines of peitleio of human mammary MCF-7, which are positive for estrogen receptor alpha (ERalfa), and MDA-MB-231, which lacks the receiver. This effect antiprolfierativo is related to the induction of apoptotic cell death in the early and not apotótica in second. The resveratrol, whose chemical structure is similar to that of certain synthetic estrogen, binds to estrogen receptor alpha (ERalfa) and modulates the activity. The ERalfa, in addition to its role as a transcriptional regulator, interact with PI3K, contributing to control signaling pathways involved in survival, proliferation and apoptosis. We noticed that resveratrol modulates the activity PI3K-dependent ERalfa cells of human breast cancer MCF-7, exerting an effect on this receptor agonist at low concentrations and an antagonistic effect at high concentrations. The effect of resveratrol on the activity PI3K-associated ERalfa, which takes place at concentrations at which induces apoptosis, is transducida to other parts of the route as PKB / AKT, GSK-3, ciclina D1 and beta-catenin. Apoptosis induced by resveratrol in cells MCF-7, is related to changes in routes survival as NF-kB, which is in turn regulated towards the path of PI3K. Thus resveratrol induces apoptosis decreasing levels of the protein antiapoptótica Bcl-2. This mechanism of apoptosis is independent of the release of cytochrome C of the activation of caspases, the proteolysis of PARP and the fragmentation of Dna. These data suggest that JNF-kB and Bcl-2 represent potential molecular targets for the antiproliferative effects of resveratrol in human breast tumor cells that respond to estrogen.

Author: BLAZQUEZ ROJAS INMACULADA.
Year: 2004.
University: CASTILLA-LA MANCHA [www.uclm.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRONOMOS.
Place of preparation: ESCUELA TECNICA SUPERIOR DE INGENIEROS AGRONOMOS.

Summary: The large amount of waste that is generated as a result of the transformation of the grape in Castilla-La Mancha. An important part of this waste is made up of phenolic compounds and the growing interest in replacing synthetic compounds in the food industry by compounds derived from natural sources, has increased interest in the investigations. So the residue of pressed wine is a cheap and abundant source of pigments antociánicos (enoncianina), the tannins from the skins can be used in enology and also the phenolic compounds has shown positive effect on health, are regarded as bioactive components due the antioxidant properties that can be presented food additives used as antioxidants. The phenolic composition can be used as a criterion in the varietal differentiation. It explores the potential of eleven phenolic extracts skins from grape varieties grown in Castilla la Mancha: Cabernet Franc, Cabernet Sauvignon, cencibel, Garnacha Tinta, Garnacha Tintorera, Merlot Monastreel, Airén, Chardonnay, Macabaeo and moscato Grano Menudo. The variety Garnacha Tintorera is what can be considered as the most appropriate for obtaining extracts rich in anthocyanins, extracts and antioxidants is a good source for obtaining tannins for use in enology. The combination of the various parameters analyzed as a variable in the discriminant analysis allows differentiation varietal.

Author: GUCHU EMILIA.
Year: 2004.
University: CASTILLA-LA MANCHA [www.uclm.es].
Place of defense: FACULTAD DE CIENCIAS QUÍMICAS.
Place of preparation: FACULTAD DE CIENCIAS QUÍMICAS.

Summary: The oak has been used since ancient in the upbringing of wines and distilled by its good mechanical properties. Its compounds pass the wine to them nuances characteristic spices, nuts, vanilla and oak. The cork as a closure on bottled wine has some drawbacks, such as the difficulty of standardization of the product or the formation of unwanted volatile compounds (eg those that cause taste cork), which may yield to wine. The study of volatile compounds containing the tapó cork can therefore be used to establish its quality. The identification of volatile compounds of oak wood and cork requires analysis by Gas Chromatography and Mass Spectrometry for identification. The technique of gas chromatography coupled to a system of Olfatometría (sniffing), allows a person huela compound that is eluyendo at every moment at the end of the column cromatyográfica. So, you can identify compounds impart greater in the aroma of a wine, a wooden toble or cork. Conclusions to be drawn from the thesis were: The method microextracción in solid phase (SPME) is fast, easy, accurate and very useful for identification purposes in routine analysis of the characterization of oak from different backgrounds, as well as for the selection of the most suitable oak for aging wine. We have set conditions for extraction (temperature, time of adsorption, desorption time and stationary phase of the fiber) for the analysis of volatile compounds of oak. In addition to the odors typical wood samples unroasted papers were presented harbáceas, fruit and floral. These were eased with the roasted. The lactones oak submitted a characteristic aroma wood, although the Hungarian and Russian oak was detected only the siómero cis. The composition of the volatile oak generally used in the manufacture of barrels used for aging wine, was basically similar qualitatively. The differences were mainly focused on the quantitative aspect found variations between species, different geographical backgrounds, and even among trees of the same species and origin. The roasted in the wood exerted greater influence on the characteristics of the wines that the type of wood used, mainly due to an increase in phenolic compounds derived from lingenia, and the decrease in the concentration of lactones oak. Although wine treated with toble Hungarian presented lactones oak trace its aroma of oak was similar to the wine treated with American oak. Indeed, the analysis of wines by CG-O showed that the attribute is not unique to lactones oak, and that compounds like augenos and its derivatives, and metilguaiacol also contribute. Whereas only lactones oak because of its importance sensory, the highest concentrations were observed in Oak Q.petraea French and Spanish, unlike those of Asturias and Galicia. Even many of the samples showed a greater Spanish content lactones oak that samples American (Q.alba). The Q.petraes, de Leon had the lowest concentrations lactones oak, but were higher than found in the oak trees in hungary and Russia. The latter two types of toble are currently in operation. The cork (Quercus suber) has volatile compounds responsible for its distinctive flavor. Among them are composed terpénicos, carbonílicos, furánicos, carboxylic acids, éxsteres, phenolic compounds, alcanos and alcohols. Some compounds responsible for the defect like to cork (1-octen-3-one, 1-octen-3-ol, feosmina or the 2,4,6-tricloroanisol) is detected 8 rum únic 415 amente by olfatometría, putting This highlights the effectiveness of the gas chromatography coupled to the olfatometría in quality control of the corks. The qualitative and quantitative composition of volatile compounds from cork can be useful in differentiating types of cork or geographic backgrounds.

Author: MORENO RAMÍREZ JOSE ANTONIO.
Year: 2004.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: FACULTAD DE CIENCIAS.

Summary: In this paper examines changes in the chemical composition of wine aging generous undergoing biological, chemical and mixed, with the main objective to identify compounds that aroma better define the different types of parenting and marking the biggest differences between them. This sampling of fine wines, oloroso and amontillado with varying degrees of aging and examines both the evolution of the compounds responsible for the aroma of wine such as the genetic variation parameters commonly discussed in enology. Comparing a scale of each wine are obtained significant differences at 95% compared to those contained in acidity and volatile, optical density measured at 280420 and 520 nm, and glycerine. The analysis olfatométrico the same scales shows that the series aromatic presenting more deetecciones smell is the first case in fruit, followed by empireumática, grease, chemicals, especiada, floral, balsámica and plants. With regard to the study of the evolution of this series with the time of aging comment qu3e for vinotipo fine series fruity, empireumática and fat increases, for wine type oloroso aumental the fruity, chemistry and fat and decreases mepireumática and for wine type amontillado increase especiada, floral and reduce empireumática and químicca. A linear regression of the compounds adorantes grouped into series with aromatic time for the aging shows a good correlation fine for the fruit, vegetable especiada and empireumática, for wine oloroso all series studied and show good correlation for the amontillado the series studied and show good correlation for the amontillado the balsámica, floral, vegetal, empireumática and chemical presents vuena linearity. A study of the profile arommático of the three types of wine shows significant differences at 65% among all series studied. Finally, a discriminant analysis using as a variable series aromatic and as a criterion for classifying the types of wine concludes that the 1.1-dietoxietano and ethyl acetate are compounds that more diferencían between the aroma of 3 wines.

Author: GUASCH JANÉ M. ROSA.
Year: 2004.
University: BARCELONA [www.ub.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: Wine is a drink that is part of the Mediterranean culture. The oldest and most extensive documentation comes from ancient Egypt. The wine is stored in tombs, offered to the gods and was consumed by the Pharaohs and the upper classes. Amphoras were "Etiquetaban" with data on the harvest, ownership, the grower, quality, but do not know what color was the wine. This thesis has studied the color of wine amphorae waste from the Egyptian Museum in Cairo, belonging to the collection of the tomb of Tutankhamon, had been seen by the new method of waste archaeological analysis by LC / MS / MS It has also been able to study the drink shedeh, whose nomare has no translation, was produced from grapes ink.

Author: MARCOBAL BARRANCO ANGELA MARIA.
Year: 2004.
University: AUTÓNOMA DE MADRID [www.uam.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: INSTITUTO DE FERMENTACIONES INDUSTRUIALES C.S.I.C..

Summary: The lactic acid bacteria are important in winemaking for being responsible for the process called malolactic fermentation. Malolactic fermentation is essential for almost all red wines and especially for those who will suffer aging in casks and / or bottle. Among the negative effects that may arise in this wine fermentation production is described amines biógenas, which have great impact on the sanitary quality of the wine. The amines biógenas are basic nitrogen compounds produced by the descarboxilación of amino acids, some of these amines biógenas can cause poisoning. The wine-producing countries not yet routinely eating foods that may contain amines are particularly stringent control of wine before its introduction in the respective markets. Hence control of the concentration of these compounds is a concern within the wine industry. Objectives: 1. To deepen the knowledge of technological variables that can affect the production of amines biógenas in wine 2. Identification of lactic acid producing bacteria amines biógenas and characterization of genes involved in its production. 3. Development of a method based on molecular biology techniques for the simultaneous detection of strains of lactic acid producing bacteria amines biógenas.Esta thesis is an original contribution in the following areas: 1. It has validated a method RP-HPLC placed at the point for the analysis of amines biógenas histamine aminomethane, ethylamine, tyramine, feniletilamina, putrescina and cadaverina. 2. It has studied the presence of amines biógenas in commercial Spanish red wines by the method of RP-HPLC placed at the point obtained concentrations similar to those described in wines from other countries, and lower than those considered to be toxic. 3. We compared the values of histamine concentrations detected in red wines business through a method based on an ELISA test and the method of RP-HPLC placed at the point Check that we get a good correlation between them (r = 0.91) . 4. It has studied the presence of amines biógenas, by the method RP-HPLC, during the development of industrial Spanish red wines and concluded that the fact that there is a significant increase in the concentration of amines biógenas parallel with a decrease of amino acid precursors during the stage of malolactic fermentation supports the hypothesis that the bacteria malolácticas are primarily responsible for the accumulation of these amines in wines. From the data also shows that the addition of sulfur dioxide to the wine prevents the formation of amines biógenas not observed an increase in the concentration of amines during aging. 5. We have studied the factors that influence the concentration of amines biógenas in Spanish red wines industrial Check technological practices that most influence the content of amines biógenas in wine are mainly maceration and storage with the yeast lees. It has been noted the importance of inoculation with wine crops initiators malolácticos to limit the concentration of amines biógenas 6. We have isolated three strains producing putrescina from some wines and analyzed with high content of amines biógenas and lees supplied by a warehouse Check two of them belong to the species Lactobacillus plantarum and the species Oenococcus oeni. 7. It has been characterized gene odc of the strain O. Oeni BIFI-83 as well as the regions 8 dyacente 580 s. The gene odc part of operon along with a possible conveyor putrescina-ornitina. It has been found that this gene is not present in other strains of Oenococcus oeni. 8. Biochemically It has been shown that the gene odc encodes a protein with activity of ornithine decarboxylase. 9. 10. It has designed a system for PCR amplification simultaneous multiple gene encoding descarboxilasas in lactic acid bacteria. This technique can be used in microbiology laboratories Winemaking for the detection of strains of lactic acid bacteria potentially producing histamine, tyramine and putrescina

Author: MARTÍNEZ URUÑUELA ALMUDENA.
Year: 2004.
University: LA RIOJA [www.unirioja.es].
Place of defense: UNIVERSIDAD DE LA RIOJA.
Place of preparation: UNIVERSIDAD DE LA RIOJA.

Summary: One of the main problems affecting the wine industry is related to the presence of some defects in the organoleptic came to be perceived under the name of taste or smell of "cork" or "mold." These sensory disturbances that affect wine provoke rejection by consumers. They are a major cause of economic loss to the industry, which has motivated his interest in identifying causes and origins of the problem and the development of new analytical methodologies capable of identifying and quantifying those compounds directly responsible for the appearance of the defect like some chlorophenols and cloroanisoles. The main conclusions drawn after the completion of the experiments included in each of the component parts of the report are presented: 1. We have developed new analytical methods that substantially improves the characteristics of reliability, sensitivity, accuracy and precision with regard to the employees so far for the identification and quantification of the two groups of compounds directly or indirectly involved in the problem. The method proposed in this report are based on various analytical techniques, such as the Solid Phase Extraction (SPE) and Microextracción in Solid Phase (SPME). Such techniques have some advantages over the traditional terms that require smaller sample handling, lower cost and shorter time for analysis. 2. It has carried out analysis organoleptic wine of a different nature to characterize the diversion sensory and for the establishment of possible synergies between the different pollutants. During the implementation of all this work have been spent designing experiments to raise experimentation in each case, as well as the methodology of the response surface (RSM) and the functions of desirability for the optimization of the processes. The main purpose of this research was to expand awareness of the problem, providing the wine industry the necessary tools for their prevention and eradication.

Author: EPIFANIO FERNÁNDEZ SARA ISABEL.
Year: 2004.
University: LA RIOJA [www.unirioja.es].
Place of defense: UNIVERSIDAD DE LA RIOJA.
Place of preparation: UNIVERSIDAD DE LA RIOJA.

Summary: The processing technology white wines involves a number of advantages and disadvantages. To mitigate the possible negative effects of the use of this technology has developed a series of remedies to ensure the smooth operation of the fermentation such as: addition of nitrogenous matter, aeration, adding factors for survival, adding crusts and adding yeast Substance effective support. This Doctoral thesis explores the impact of the utilization of these resources in the natural selection of strains of Saccharomyces cerevisiae that direct fermentation, since the characteristics of the wine during fermentation clones dominant influence in the development of the same characteristics and wine obtained. As most interesting results noteworthy that the method used in desfangado of musts influenced the distribution factor killer and the distribution of clones of Saccharomyces cerevisiae. When there were problems fermentation conditions (high temperature or high presence of clones no-Saccharomyces), crusts of bread and one of the cellulose studied showed some influence on the distribution clonal.

Author: BAUTISTA ORTÍN ANA BELÉN.
Year: 2005.
University: MURCIA [www.um.es].
Place of defense: FACULTAD DE VETERINARÍA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: SE ESTUDIA THE INFLUENCE OF DEGREE OF THE MATURATION OF THE GRAPE AND TECHNIQUES FOR PRODUCING IN THE COLOR OF WINES OF MONASTRELL, SUBJECT TO ESTABLISH A SOLID BASE FOR OBTENERLOS HIGH QUALITY: CRIANZA, BOOK AND GREAT BOOK. , TANINO CONDENSADO); THREE LEVADURAS BUSINESS (FERMIROUGE, FERMICRÚ VR5 And RHÃNE 2323); THREE TIMES MACERACIÓN (15, 25 AND 35 DAYS) AND TWO SANGRADOS PARTIAL OF MOSTO (7.5 and 15%). THE RESULTS OBTAINED MUESTRAN IS NEEDED ONE LIGHT SOBREMADURACIÓN IN THE GRAPE, WINES FOR HEAVY COLOR. WITH IMPLEMENTATION OF RAPIDASE EXCOLOR, WINE SHOW GREATER STABILITY OF COLOR BUT ITS EFFECT VE IS REDUCED TO ENHANCE THE DEGREE OF THE MATURATION OF UVA. THE ADDITION OF TANNINS ENOLÓGICOS, DA PLACE TO WINE WITH CHILD MORE INTENSITY OF COLOR AND TONE THAT THE WINE WITNESS, WHEN THE GRAPES OF DEPARTURE IS POOR IN ANTOCIANOS IN CHANGE WITH GRAPE WITH 14 Â º RICA AND BE IN ANTOCIANOS, THE ADDITION OF THESE COMPOUNDS AND MAINLY THE TANINO CONDENSADO, DA BEST PLACE TO WINE WITH CHARACTERISTICS CROMÁTICAS And ORGANOLÉPTICAS. WITH THE USE OF RHÃNE 2323 AS LEVADURA OF FERMENTATION, IT IS BEST TO WINE WITH CHARACTERISTICS OF COLOR AND STABLE. MACERACIONES FOR 15 DAYS ARE SUFICIENTES FOR ACHIEVING A MAXIMUM AND REMOVAL OF BALANCED COMPOUNDS FENÓLICOS And ANTOCIANOS AND ALSO TO GET A GOOD STABILITY OF COLOR. IMPLEMENTATION OF SANGRADOS PARTIAL FERMENTATION BEFORE MAY BE A PRACTICE ACONSEJABLE FOR IMPROVING THE COLOR OF WINES OF MONASTRELL BUT THE EXTENSION OF TREATMENT SHOULD BE DECIDED IN ROLE OF THE CHARACTERISTICS OF THE GRAPE OF DEPARTURE. WELL, THE BLEEDING MUST BE MORE WHEN THE GRAPES OF DEPARTURE IS POOR IN ANTOCIANOS AND CHILD WHEN THE SEA UVA RICA ON THEM, EXCEPT IF EMPLEAMOS ANY FORM OF ESTABILIZAR THESE COMPOUNDS (ADDITION OF TANINO ENOLÓGICO).

Author: ORTEGA REGULES ANA EUGENIA.
Year: 2005.
University: MURCIA [www.um.es].
Place of defense: Facultad de Biología.
Place of preparation: DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS, NUTRICIÓN Y BROMATOLOGÍA.

Summary: The Monastrell grape is of great importance to the D. O. In the region, which has studied the evolution of chemical and biochemical (composition of the cell wall and enzymes involved in degradation, along with the synthesis of antocianos and tannins) which will ultimately determine the maturity polifenólica this variety, and its ability to obtain quality wines, as well as its adaptability to different conditions edafoclimáticas. Have also been studied other three grape varieties used widely in the region: Cabernet Sauvignon, Merlot and Syrah. This work has established the composition antociánica total grapes object of study and concentration of tannins in the skins and seeds, as well as their evolution during maturation. It has been determined the influence of the variety and conditions edafoclimáticas on maturity polifenólica of grapes. It has studied the composition of the cell wall of the grape varieties and their evolution during maturation determining the influence of the variety on the composition and finally, it appears the relationship between the composition of the cell wall and maturity and extractabilidad and have clasificaco varieties according to the composition of their cell wall, justifying the technological differences observed between varieties studied.

Author: REYERO GOMEZ JUAN RAMON.
Year: 2005.
University: CASTILLA-LA MANCHA [www.uclm.es].
Place of defense: E.T.S. DE ING. AGRO. DE ALBACETE.
Place of preparation: E.T.S. DE ING. AGRONOMOS.

Summary: It has raised a job, as part of the PDO Jumilla, which has as its main objective to offer a new type of quality wine, stable and with characteristics suitable for a breeding not very long, consistent with current market trends , which receives the typical characteristics of the variety Monastrell (the predominant this OJ), but that they complement some of its features with those of other viníferas of renown as Cabernet-Sauvignon, Merlot, Rubi-Cabernet, Syrah and Tempranillo. Thus, during three consecutive harvests have been vendimiado and produced wines monovarietales each of the varieties mentioned macerations short and long, and there has also been vinificaciones binary between Monastrell with Cabernet-Sauvignon and Merlot in different proportions (covinificación). We have studied the characteristics of these wines (color, phenolic compounds and aromas), and they will also be subjected to a sensory evaluation (tasting) by experts. It has been concluded that the long macerations substantially improves the ability of wine to be brought to parenting, especially those of the varieties up, and that the viníferas studied, the better to complement are Monastrell Cabernet-Sauvignon and Merlot. The quality of Monastrell is highly dependent on growing conditions and when they are appropriate, Monastrell grapes with a high quality and its wines are similar or superior to those of Cabernet-Sauvignon and Merlot.

Author: SUÁREZ COLOMO RAFAEL.
Year: 2005.
University: POLITÉCNICA DE MADRID [www.upm.es].
Place of defense: ESCUELA TÉCNICA SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC.

Summary: The research work carried out in the Doctoral Thesis consists of two major stages. The first of these deals with the study of color, as well as the detection, quantification and evolution of phenolic compounds and not antociánicos antociánicos in grape skins of two different clones of Vitis vinifera L.cv. Merlot, grown in different geographic areas (DO Navarra and OJ Wines Madrid), and collected periodically from veraison dates to post-harvest during campaigns 2002 and 2003. The second part analyzes the color and composition of phenolic wine monovarietales Merlot in three different stages that seeks to elucidate the impact of the vintage and the period of aging in bottle, the genetic imprint of the colon in provenance and timing of the harvest date . The results, remarkable vineyard and ecological significance, highlighting a greater influence on climate compounds that antociánicos on antociánicos not observed in the area of Madrid older varieties correlations between climate and phenolic composition, while it appreciates behavior is not expected in the variation of antocianos of veraison to post-vendimia in Navarre during the maturation of the year 2003. The statistical treatment of data, suggested, among other inputs ratification of the theory about the biosynthesis of antociánica grapes from cianidín Glucoside: some stability in the composition of phenolic came from the third year of aging in the bottle; discriminant clone effect on the phenolic composition and color, and the decisive impact of the vintage date on the characteristics of phenolic wine.

Author: JIMÉNEZ MORENO NEREA.
Year: 2005.
University: PÚBLICA DE NAVARRA [www.unavarra.es].
Place of defense: ESCUELA TÉCNICA Y SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: ESCUELA TÉCNICA Y SUPERIOR DE INGENIEROS AGRÓNOMOS.

Summary: The aging of the wine in oak barrels is an expensive process and it is very important to know what factors influence the upbringing of wine and how to act on them as much as possible to optimize the process. Another aspect relating to the quality of wine, which has attracted much interest in recent years, is the presence biogénas in this alcoholic beverage. The importance of these compounds is presenting the negative effects on human health. In addition, the presence of high concentrations of histamine in wines is a barrier to exports, as several countries have set limits on the content of histamine wines. The primary objectives of this study were Doctoral Thesis volatile composition and determine the evolution of content mainas in wines with different turbidity during their stay in oak barrels. To that end, we used a Merlot wine. Half of the wine was leaked with diatomaceous earth before being introduced into barrels, the rest of the wine was aged without prior filtration. Samples of both wines during 18 months of aging in casks and identified the parameters of wine and saw its contents in volatile compounds (esters fermentativos and aromas from the barrel) and amines. In this Doctoral Thesis concluded that the turbidity of the wine during its aging influenced both in the evolution of esters fermentativos as on the accumulation of volatile compounds from the barrel. The wine lees retain volatile compounds, but the setting depends on the composition of the lees and wine used. There was great variability in the evolution of amines biógenas during aging of red wine in oak barrels. Histamine and tyramine were joined at the start of aging and subsequently dropped their concentration possibly due to degradation. The degree of turbidity wine is not influenced by the accumulation of amines biógenas in this product during its aging in oak barrels.

Author: MULERO NAVARRO SONIA MARIA.
Year: 2005.
University: EXTREMADURA [www.unex.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: FACULTAD DE CIENCIAS.

Summary: While the dioxin receptor (AhR) is considered an important regulator of detoxification process, its role in tumor development in the absence of xenobiotics still remains unknown. In order to analyze whether the AhR is important in cancer, and whether its activation conditions the ability of tumor cells, in the first part of the work we have produced lines inmortalizadas of fibrolbastos of wild mouse mammary gland (T-FGM-AhR + / +) and mutant (T-FGM-AhR-/-) for the AhR through contrasfección stable with the antigen _T throughout the retrovirus SV-40 and the proto cH-Ras. Both cell lines have a phenotype fibroblast proliferation, doubling time, expression and activity of Sv - 40 and cH-Ras and distribution in the cell cycle, similar. The myofibroblasts AhR + / + and AhR-/ - are able to proliferate independent semisolid matrix. However, T-FGM-AhR-/-have a reduced capacity (about 4 times less) to induce subcutaneous tumors (leiomyosarcomas) in mice NOD-SCID and null mice atímicos a / compared with miobifroblastos T FGM-AhR + / +. In cultivation, T-FGM-AhR-/-have diminished the ability of migration Matrix Collagen I and the training capacity of lamelipodios. The receiver-type growth factor for vascular endothelium (VEGFR-1), which regulates cell migration and the formation of blood vessels, is an expression markedly decreased in T-FGM-AhR-/ -. Through this route signaling ERK-FAK-PKB/AKT-Rac-1, which contributes to the regulation of cell mobility and invasion, we see a decrease in the level of phosphorylation of FAK and the nivelas active AKT , ERK and Rac-1. However, cells T-FGM-AhR-/-have an activity c-Src (tyrosine kinase which regulates the phosphorylation of FAK) increased, suggesting that the reduced activation of FAK is regulated by alternative mechanisms. These mechanisms can indicate the possible involvement of fostatasas regulated for the quimioquina CXCL12, sobreexpresada in T-FGM-AhR-/-as we have seen through analysis of gene expression by cDNA microarrays. Therefore, the slightest potential of T-FGM-AhAR-/-to induce tumors could be because these cells are incapable of adapting the microenvironment in vivo, by problems in cell migration and vasculogenesis. In the second part of the argument we have analyzed the promoter hypermethylation of the AhR humans as a possible mechanism for regulating the expression of AhR in tumor cells. The promoter of AhR human, containing a CpG island of 702 nucleotides, which includes a region of 327 nucleotides with 34 dinuclelótidos potentially metilables. From a panel of 19 lines human tumor representing 16 different types of human tumors were observed in all human tumor lines had a methylation residual lymphoid exception of two lines, one that came from leukemia mielocítica chronic (K562) and one acute lymphoblastic leukemia (REH), the latter bringing in a level of methylation of 90%. Interestingly, the analysis of a panel of 21 primary tumors of acute lymphoblastic leukemia (ALL) showed that the promoter of AhR was metilado in 33% of cases, often comparable to that of other tumor suppressor genes in this disease (p16 -30% - p53-33%). The lowest levels of AhR in REH compared with the normal level of lymphocytes could be attributed to the hypermethylation and that treatment with 5-aza-2'-deoxicitidina (AZA), an agent demetilante, significantly increases the level of messenger and ANC protein AhR in REH. In addition, through inmunoprecipitación chromatin (ChIP) showed that the methylation prevents the binding of transcription factor Sp1 the promoter of AhR. Therefore, the promoter hypermethylation of epigenético represents a novel mechanism that regulates the activity of AhR in hematological malignancies as ALL process.

Author: VILLANUEVA SÁNCHEZ SONIA.
Year: 2006.
University: VALLADOLID [www.uva.es].
Place of defense: FACULTAD DE CIENCIAS.
Place of preparation: FACULTAD DE CIENCIAS.

Summary: The primary purpose of this investigation was the design and optimization of a panel tasting mail, ie the merging of electronic systems singles as the nose and eye mail, with the objective of comprehensively characterize the properties of a wine , emulating a conventional tasting panel. It has been necessary to design and optimize two novel methods of electronic noses (those based on MOS sensor networks and mass spectroscopy), which integrated with the extent of the ability to perform color, in an objective and reliable characterization of aroma and the color of red wines. Therefore, this set of devices have been developed specifically for the analysis of wines improving implemented up to now, showing a remarkable potential for application in the wine industry.