http://hdl.handle.net/10498/19459 Wed, 04 Nov 2026 21:06:33 GMT 2026-11-04T21:06:33Z http://hdl.handle.net/10498/40497 La producción y distribución de pez o brea en el mundo romano. De actividad secundaria de subsistencia a recurso geoestratégico regulado Trapero Fernández, Pedro; Cañizar Palacios, José Luis La brea o pez, un subproducto de la silvicultura, se extrae principalmente de árboles como el pino, mediante un procedimiento de calentado de la resina. Históricamente, se utilizaba para calafatear barcos, impermeabilizar cubiertas o para empegar ánforas y toneles. Sin embargo, pocos son los estudios sobre las características logísticas y económicas de su producción y distribución. Podría parecer que es un subproducto forestal, que se genera en un circuito de subsistencia. Sin embargo, en este artículo analizamos la importancia estratégica del producto asociado a las zonas portuarias para la construcción y reparación de embarcaciones. Las áreas de producción están limitadas por la disponibilidad de bosques adecuados, y aunque arqueológicamente apenas queden restos de su extracción, por las fuentes escritas conocemos su relevancia para cubrir necesidades estatales. Así se analiza el léxico latino relacionado y se busca establecer categorías jurídicas para las tierras de producción y el estatus social de los trabajadores. Este enfoque busca entender cómo la brea, más que producto de subsistencia, fue un elemento crucial en la economía romana, tanto en su aspecto práctico como en su implicación en el sistema legal y social de la época. Mon, 19 Jan 2026 00:00:00 GMT http://hdl.handle.net/10498/40497 2026-01-19T00:00:00Z http://hdl.handle.net/10498/40482 Analytical and sensory characterisation of Palo Cortado in comparison with Amontillado and Oloroso Sherry wines Rendón, A.B; Malfeito-Ferreira, M.; Lasanta Melero, Cristina; Morata, A. This research focuses on the analytical and sensory characterisation of Palo Cortado Sherry wines, using Amontillado and Oloroso as reference styles across the spectrum of biological to oxidative ageing in the Jerez region. Sensory evaluation and physicochemical analyses were carried out on samples from six wineries, including GC-FID, FTIR, and colour measurements (absorbances and CIELAB). Results revealed both common patterns among wines within styles and distinguishing factors among them. Significant differences were mainly observed in sensory attributes, colour parameters, and specific volatile compounds. Despite intra-style variability, certain grouping patterns emerged, allowing partial differentiation of the styles and revealing greater proximity between Palo Cortado and Oloroso. Acetaldehyde concentrations were 50 % higher in Amontillado than in Oloroso, and 37 % higher than in Palo Cortado. In contrast, ethyl acetate concentrations were approximately 30 % higher in Oloroso and Palo Cortado than in Amontillado, with similar values between the former two. These results emphasise the influence of the ageing processes on the concentration of these characteristic volatile compounds. Thu, 01 Jan 2026 00:00:00 GMT http://hdl.handle.net/10498/40482 2026-01-01T00:00:00Z http://hdl.handle.net/10498/40461 Suitability of Spanish Local White Grape Cultivars for Warm Climates Pérez González, Juan Manuel; Sancho Galán, Pau; Amores Arrocha, Antonio; Jiménez Cantizano, Ana Concepción Plant genetic resources are increasingly viewed as a key tool to address the multiple challenges faced by modern viticulture. In this context, local grape cultivars are proposed as a strategy to enhance resilience to climate change and to diversify wine styles. However, while genetic identification has been widely reported, field-based phenotyping information for local cultivars under current climate conditions remains limited. In this context, phenotyping results are presented for six local Andalusian cultivars (Castellano, Beba, Cañocazo, Mantúo de Pilas, Perruno and Vigiriega). All cultivars were grown in a vineyard plot in the Marco de Jerez and evaluated over three consecutive seasons (2023–2025). Morphology was assessed using 46 descriptors, allowing cultivars to be grouped into two main clusters. Phenological monitoring showed a measurable year effect while preserving a consistent relative ranking among cultivars, most clearly during veraison and ripening, with Castellano reaching these stages earlier and Mantúo de Pilas later. Grape must composition highlighted contrasting ripening dynamics, with Palomino Fino and Castellano generally reaching higher sugar levels, whereas Vigiriega and Mantúo de Pilas showed the most acidic profiles. These results provide growers with performance-based comparative information to support cultivar selection for new plantings and to explore the potential of local cultivars for developing new wine styles under warm climate conditions. Thu, 07 May 2026 00:00:00 GMT http://hdl.handle.net/10498/40461 2026-05-07T00:00:00Z http://hdl.handle.net/10498/40129 Lignin characterization from two different pretreatments in bioethanol production processes from olive tree pruning Erdocia, Xabier; Ruiz, Encarnacion; Romero, Inmaculada; Díaz Villanueva, Manuel Jesús; Castro, Eulogio; Labidi, Jalel Biomass generated from pruning of olive trees is an abundant lignocellulosic residue that has been proposed for bioethanol production by means of a process including pretreatment, enzymatic hydrolysis, and fermentation. The pretreatment is critical step in the process, which allows the fractionation of the biomass. Lignin is the main byproduct of the process, and then its valorization is a key factor for the economical viability of the bioethanol production from olive tree pruning. In this work, two types of pretreatments have been compared steam explosion and organosolv in terms of the produced lignin suitability for further applications in the so-called new biorefinery concept. Starting from this fact, special emphasis was given to determine the physico-chemical properties of lignins produced by the two processes in order to determine their suitability for the development of added value products (e.g. materials, building blocks, additives). Overall, the lignin obtained from organosolv pretreatment had better properties for its further valorization as it presents more suitable qualities for higher-added value applications like fine phenolic chemicals production. Sun, 01 Jan 2017 00:00:00 GMT http://hdl.handle.net/10498/40129 2017-01-01T00:00:00Z