Abstract
This paper explains the selection and description of phenolic compounds in macerated solutions of sobretablas wines and oak shavings. The aging technique proposed and studied allows a considerably shorter stay in barrels and represents a genuine alternative to the oxidative aging to which oloroso wines from the Jerez-Xeres-Sherry are usually subjected. The influence of factors such as heating, maceration, and exhaustion of oak shavings using water/alcohol mixtures on the extraction of polyphenolic compounds affecting the organoleptic, sensory, and technological characteristics of these wines was examined. Keywords: Accelerated aging; oxidative aging; oloroso wine; phenolic compounds; Jerez-Sherry
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