Abstract
Increasing the efficiency of the release for certain compounds during the maturation of some wines in the presence of oak chips is an important topic for oenology research. This study followed the influence of the use of ultrasound waves with a frequency of 35 kHz on the physicochemical and sensory characteristics of some white wines from Iasi, Romania. Oak chips (1 g/L and 2 g/L, fresh, light, and medium toasted) were added to the Fetească regală and Sauvignon blanc stabilized wines. The samples were kept at a constant temperature of 15oC for 10 and 15 days, respectively. For comparison, 15 mins. ultrasound-treated samples were used. It has been observed that this technique in addition to reducing the aging time, significantly influences the organoleptic characteristics of the treated wines. New ways to continue research to clarify, optimize and streamline the methods of artificial aging of wines have also been identified.
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