Abstract
The aim of this work was to describe the sensory profile of wine vinegars aged with oak chips (accelerated aging) compared with those elaborated by a traditional method (sherry vinegar). Two types of oak chips (American and French) were used to perform sample infusions. The chips were subjected to toasting to simulate the heating effect during oak board bending in cask construction. Ten sensory parameters were selected to describe the vinegars with 11 trained panelists. Sensory profiles were compared and sensorial differences observed among the samples analyzed. These differences are largely associated with the pungent sensation rather than the sensory attributes generated from the oak wood.
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