RT journal article
T1 The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine
A1 Jiménez Sánchez, María
A1 Castro Mejías, Remedios
A1 Rodríguez Dodero, María del Carmen
A1 Durán Guerrero, Enrique
A2 Química Analítica
K1 Red wine
K1 Ultrasound
K1 Oak
K1 Volatile compounds
K1 Polyphenols
AB The accelerated ageing of a Tempranillo red wine has been studied at pilot scale through the combined applicationof ultrasound, micro-oxygenation and different oak wood type chips (American, French and Spanish). Thephenolic and volatile content of the aged samples and their sensory profiles have been determined. The winesamples that had been aged using micro-oxygenation, French or American oak chips, and ultrasound revealed tobe similar in terms of polyphenols to those wines that had been aged without implementing this last acceleratingtechnique. Ageing time, with a high extraction kinetics, was the most significant variable with regard to theirpolyphenol content. In terms of volatiles, Spanish and French oak wood wine samples showed a similarbehaviour closely associated to ageing time, while American oak wood achieved a rather low enrichment involatile constituents, resulting in a poor sensory profile of the final wines, which was particularly poor in the caseof ultrasound aged wines.
PB ELSEVIER
SN 0023-6438
YR 2022
FD 2022
LK http://hdl.handle.net/10498/26971
UL http://hdl.handle.net/10498/26971
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026