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Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

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Abstract

A study of accelerated aging on an industrial scale, employing both microoxygenation and oak chips, of a Sherry wine vinegar has been carried out. The effect of these two factors, microoxygenation and oak chips, on polyphenolic and volatile compounds, and sensorial parameters has been evaluated. The dose of oxygen applied to the vinegar and the use of chips provoke important changes in its content in polyphenols and volatile compounds and make it similar to the profile obtained using traditional aging. An alternative method of aging is proposed, using 5 g/L of chips and a dose of oxygen around 70 mL/L month. With the proposed method, and according to the sensorial and analytical results obtained, vinegars similar to those traditionally aged can be obtained by accelerated aging with microoxygenation and chips in shorter periods of time. In our case, a final reduction of 86% of time is achieved with the proposed method.

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Acknowledgments

The authors thank Junta de Andalucía for the funding provided for this study under the project P05-AGR-00767.

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Authors and Affiliations

  1. Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, Pol. Río San Pedro, Puerto Real, P.O. Box 40, 11510, Cádiz, Spain

    Enrique Durán Guerrero, Remedios Castro Mejías, Ramón Natera Marín, María Jesús Ruiz Bejarano, María Carmen Rodríguez Dodero & Carmelo García Barroso

Authors
  1. Enrique Durán Guerrero
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  2. Remedios Castro Mejías
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  3. Ramón Natera Marín
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  4. María Jesús Ruiz Bejarano
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  5. María Carmen Rodríguez Dodero
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  6. Carmelo García Barroso
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Correspondence to Remedios Castro Mejías.

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Durán Guerrero, E., Castro Mejías, R., Natera Marín, R. et al. Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips. Eur Food Res Technol 232, 241–254 (2011). https://doi.org/10.1007/s00217-010-1372-x

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  • DOI: https://doi.org/10.1007/s00217-010-1372-x

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