Aged Red Wines Research Articles

Effect of micro-oxygenation on color of wines made with toasted vine-shoots.

Toasted vine-shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro-oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied. Tempranillo wines were treated with SEGs at two doses (12 and 24 g L-1) after malolactic fermentation at two fixed micro-oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L-1·month-1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L-1·month-1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygenfor wines treated with 12 g L-1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG-MOX treatments. The SEG-MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG-MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

UHPLC-Q-Orbitrap metabolomics of Syrah red wines during bottle ageing: Molecular markers of evolution and cork permeability

An experiment involving the ageing of Syrah red wine was conducted over a period of 24 months, during which the impact of four different micro-agglomerated corks was examined. An untargeted UHPLC-Q-Orbitrap metabolomics analysis was performed and provided valuable insights into the chemical dynamics of red wine evolution. Forty-three specific discriminating compounds were found for non-aged wines, including various CHO and CHON-types molecules. Thirteen specific discriminating compounds were found for 24-months-aged wines including CHO, CHNOS and CHOS compounds. Among them, sulfonated flavanols and pyranoanthocyanins were identified and emerged as key molecular markers of wine ageing. This metabolomics analysis also enabled us to identify specific chemical markers of cork oxygen transfer rate (OTR) influence. Analysis revealed specific molecules linked to corks with low and high OTR such as anthocyanins and proanthocyanins respectively. This research enhances our comprehension of intricate chemical changes during red wine ageing and underscores the potential impact of cork OTR on wine composition.

How does the application of ultrasound energy influence the ageing of a bottled red wine?

A red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ultrasound-treated wines preferred. The ultrasound treatment did not decrease the free sulfur dioxide content. Differences in anthocyanins, polyphenols, and proanthocyanidins were clearest at month 9. In contrast, differences in the volatile profile were clearest at month 3. From a commercial point of view, the low-energy treatment (5 min) might be preferable given the lower costs. Ultrasound treatment was effective in enhancing the overall quality during the first 6 months of bottle storage in an aged red wine and did not increase the risk of oxidation or microbial spoilage. This work made it possible to fine-tune ultrasound treatment to maximise its positive effects.

Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality.

The aging process of wine is influenced by various factors, including the presence of oxygen, the temperature, and the storage conditions. While oxygen can have both positive and negative effects on wine quality, temperature fluctuations during storage can impact its chemical composition. This study has investigated the aging of Merlot and Sangiovese wines under traditional cellar conditions and underwater, exploring the influence of storage parameters on their chemical evolution. Analyzing parameters such as temperature, pressure, and chemical composition, the research revealed subtle but significant changes in the wines over time. Both wines showed a gradual reduction in total phenols, anthocyanins, non-flavonoid compounds, and total sulfur dioxide, irrespective of the storage conditions. Preliminary findings suggested that aging wine underwater does not induce significant alterations in its fundamental characteristics compared to traditional cellar aging. These results contribute to a deeper understanding of wine aging processes and highlight the importance of storage conditions in preserving wine quality. Further research is needed to fully elucidate the complexities of underwater aging and its broader implications for wine production.

Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of total polyphenol content (TPC) and sensory properties of the wines were investigated. Sensory evaluation revealed that PEF treatment increased volatile compound extraction from each wood chip, thereby enhancing the overall quality of the wines. The utilization of acacia tree wood chips in Goumenissa wine led to a notable increase of 10.84% in TPC from the control sample, reaching 2334.74 mg gallic acid equivalents/L. A notable outcome was that PEF decreased TPC, a trend that was also verified through correlation analyses. The highest positive impact of PEF was observed in peach tree wood chips in Goumenissa wine, with a significant increase of 11.05% in TPC. The results from the volatile compound analysis revealed an increase in alcohols and esters from 0.24% to 23.82%, with the highest proportion found in 2-phenylethanol (16.92 mg/L) when utilizing peach tree wood chips in the production of Amyndeo wine. This study could provide a benchmark for rapid, efficient, and cost-effective wine aging through the implementation of the PEF process.

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

This study proposes a new method for identifying thiols in red wines by mimicking specific chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood extracts with hydrogen sulfide and the reduction of disulfides with DIBAL. After optimization of the reaction conditions, the aroma of fresh oak wood turned into intense “meaty” nuances reminiscent of the aging bouquet of red wines. Samples were analyzed by gas chromatography coupled with olfactometry (GC-O) and coupled with a pulsed flame photometric detector. This resulted in the identification of six odorant zones with meaty descriptors associated with sulfur compounds. One of the odorant zones was identified as 2-methoxybenzenethiol by using heart-cutting multidimensional GC coupled with olfactometry and time of flight mass spectrometer. Its identification in aged red wines was confirmed by GC coupled with tandem mass spectrometry analyses. Five other thiols associated with oak-wood precursors were also identified in red wines.

Effect of fermentation technologies on the structural composition of polymeric polyphenols in aged red wines

Eight-year-old Syrah red wines were produced using various winemaking technologies. The structural composition of purified polymeric polyphenols (PPpure) from traditional fermentation (Wctrl), prolonged maceration with skins (Wskin), and prolonged maceration with stems (Wstem) was comprehensively analyzed using various depolymerization methods, followed by HPLC-FT-ICR-MS and HPLC/UPLC-QqQ/MS analysis. The results revealed that PPpure consisted of proanthocyanidins, anthocyanins, amino acids, and phenolic acids. Proanthocyanidins were present as both extension and terminal units, with the former being predominant. Amino acids, phenolic acids, and anthocyanins, on the other hand, were exclusively present as terminal units. The proportions of these constituent units in PPpure varied significantly depending on winemaking technologies. When comparing Wskin and Wstem with Wctrl, it was observed that Wskin and Wstem had lower anthocyanins and higher phenolic acids. Furthermore, Wstem exhibited the highest amino acids. Moreover, the mean degree of polymerization (MDP) of the PPpure was influenced by the different fermentation technologies, with MDP values of 25.25, 13.14, and 15.84 for Wctrl, Wskin, and Wstem, respectively. These results indicated that different winemaking technologies significantly affect the structural features of polymeric polyphenols. These findings are crucial in providing practical applications for winemakers to control the polymeric polyphenol composition of wines.

Cu fractions in Shiraz and Pinot Noir wines during bottle aging: rates of changes and capacity for conversion

The Cu fraction in wine associated with Cu(II)-organic acid complexes can suppress detrimental aromas attributed to hydrogen sulfide and methanethiol. However, the long-term stability of this Cu fraction (known as Cu fraction I) during bottle aging of red wine is not well understood. This study utilised Pinot Noir and Shiraz wines containing 0.43 ± 0.01 and 0.56 ± 0.02 mg/L respectively of total Cu, to which 0, 0.3 or 0.6 mg/L Cu(II) was further added immediately before bottling. The bottles were then stored at 14 °C for 1 yr. Cu fraction I concentrations were measured using two independent methods: i) stripping potentiometry, and ii) ICP-OES analysis of filtrate after diatomaceous earth depth filtration. Within the first 6 months of storage, Cu fraction I was found to decrease in all wines. Using stripping potentiometry, the first-order decay rates were found to be 0.012 ± 0.001 day-1 and 0.010 ± 0.001 day-1 for Pinot Noir and Shiraz respectively, corresponding to half-lives of 55 ± 4 and 67 ± 9 days. The decay rates for Shiraz versus Pinot Noir were similar for wines with different Cu addition rates, or when rates were determined using the different analysis techniques. Both wines had a high capacity for conversion of Cu fraction I to Cu fraction III during the 1-yr storage period, with 0.4-0.8 mg/L Cu forming Cu fraction III in the Pinot Noir, and 0.3-0.6 mg/L in the Shiraz. These conversion capacity ranges are higher than the typical Cu(II) additions made to wine during production. Overall, the results show that red wine has a large capacity for enabling the sulfide-binding of Cu-organic acid complexes during bottle aging and the conversion occurs at a relatively uniform rate with the concentration halving approximately every 2 months.

Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio

In order to evaluate the effect of the application of chitosan to red wines with different initial composition, four wines showing tannins/anthocyanins ratio (T/A) ranging from 0.15 to 2.44 were treated with this amino polysaccharide. As one of the main factors involved in red wine ageing is the oxidation, even a forced oxidation test was applied on all the samples. The addition of chitosan determined a decrease in total phenolic compounds mainly due to the adsorption of protein-reactive tannins which decreased from 10 to 50% of the initial value. The previous addition of chitosan determined a lower production of acetaldehyde after oxidation confirming the antioxidant activity of this amino polysaccharide. The production of acetaldehyde was lower in samples with a higher T/A ratio probably due to the involvement of acetaldehyde in reactions with flavanols and anthocyanins giving polymeric pigments. These results suggest a possible use of chitosan in red wine with a higher T/A ratio to decrease the content of tannins reactive towards proteins and, contemporary, to act as antioxidant.

Changes in selected chemical and sensory parameters during aging of red wines produced in Poland

The study of the chemical composition of wines is of continuing interest to researchers, despite extensive knowledge about it. Many analyses focus on the chemical transformations that take place in this beverage as it ages. This study aimed to analyze changes in parameters such as free SO2 concentration, acidity, pH, the concentration of selected organic acids, total polyphenol concentration, and FRAP in five red wine varieties: Rondo, Regent, Cabernet Cortis, Acolon, and Zweigelt produced in Poland which were aged for 3 years. The study also included a sensory analysis of wines. The results indicated that, despite the relatively short aging time of the observed wine, the changes were significantly noticeable. The flavors of the wines, as well as their aromas, evolved, resulting in higher scores in sensory evaluation. Parameters such as free sulfur oxide (IV) concentration, antioxidant activity, and tartaric acid, acetic acid, and citric acid concentrations changed significantly. In addition, an analysis of the results was carried out using the PLS method, in which the relationships between the parameters determined were revealed. Research carried out indicates for the first time that Polish red wines have a relatively high potential for long aging.

Evaluation of color and stability of ethyl-linked anthocyanin-flavanol pigments in model wine solutions using combined chemical analysis and 3D molecular simulations

Ethyl-linked anthocyanin-flavanol pigments are one of the most important condensation products formed during the red winemaking and ageing period. They have great contribution to the color characteristics and stability of aged red wines. In this study, the color characteristics and stability of ethyl-linked anthocyanin-flavanol pigments and their precursor anthocyanins were evaluated by combined spectrophotometry and 3D molecular simulations. In model wine solutions, the condensation reactions between three anthocyanins and (-)-epicatechin, mediated by acetaldehyde, were conducted to produce ethyl-linked anthocyanin-flavanol pigments. The color was assessed by the CIELab method, and the concentration changes were analyzed by HPLC-DAD. On the other hand, the stability of these pigmented compounds was also calculated by the three 3D molecular simulation methods, that is molecular mechanics, molecular dynamics, and quantum chemistry simulation. The results obtained from CIELab analysis indicated that the formation of ethyl-linked anthocyanin-flavanol pigments resulted in a decrease of L*, a*, b* and C* values, and conversely, a rising of h* value. The 3D molecular simulations revealed that the stability of anthocyanins was as follows: Mv-3-O-glu > Pn-3-O-glu > Cy-3-O-glu. The cis or trans ethyl-linked anthocyanin-flavanol pigments were much more stable than their precursor anthocyanins. Among the pigments, ethyl-linked malvidin-3-O-glucoside-flavanol was more stable than ethyl-linked cyanidin-3-O-glucoside-flavanol and ethyl-linked peonidin-3-O-glucoside-flavanol.

Hygrothermal conditions for the aging of red wine from experimental data

Despite the importance of the aging process, there is great disparity in the hygrothermal conditions in which to carry it out. The aim of this work is to propose contrasted data, based on successful cases and millions of experimental data, which can be taken as a reference for the climate control of aging rooms. For this purpose, the hygrothermal environment of 19 red wine aging rooms with multiple construction designs was monitored and statistically characterized. The results showed a great variability in the hygrothermal environment. Frequency histograms and psychometric diagrams revealed the true hygrothermal environment of red wine aging rooms. There were large differences in stability and uniformity depending on the construction design (up to four times). The indoor hygrothermal environment was not kept within the comfort ranges mentioned by a wide list of authors (2–65% of time out of range). A contrasted psychometric diagram establishing monthly comfort intervals and other useful data (stability, uniformity …) were proposed, based on the hygrothermal environment of wineries with quality wines. The results should be a valuable tool for the wine sector, in order to control the evolution of aging, set the programming of air conditioning equipment and simulate the behavior of new wineries.

Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine

Condensed tannins play a major role in the quality of red wine. After grape extraction, they quickly evolve thanks to different oxidation mechanisms. Recently, NMR identified a new sub class of condensed tannins, named crown procyanidins, in red wine. The crown procyanidins’ tetramer exhibits a macrocyclic structure composed of four (-)-epicatechin with an unusual cavity in the center of the molecule. These new tannins exposed a higher polarity than the linear tannins. In this work, the evolution kinetics of these crown procyanidins during the winemaking process and after aging of red wine in bottles were studied. Samples’ quantification was analyzed by UPLC-UV-Q-TOF. The concentration of cyclic and non-cyclic procyanidins was compared. During the winemaking process, crown procyanidins are mainly extracted at the beginning of the alcoholic fermentation and they remain stable until the end of the winemaking process. The high polarity and solubility of this new molecule in water was confirmed. During the aging of red wine in bottles, crown procyanidins’ concentrations are stable, whereas the non-cyclic tannins decrease dramatically. Finally, a strong oxygenation experiment confirmed the crown procyanidins’ resistance to oxidation and unique skills.

Hygrothermal conditions for the biological aging of sherry wine

The present work analyzed the hygrothermal environment of several prestigious warehouses where sherry wines of “Fino” and “Manzanilla” type are made. Through descriptive statistics, frequency histograms and psychrometric diagrams of temperature and relative humidity variations have been obtained. In addition, other factors such as the stability and uniformity of the interior environment have been quantified. The results showed significant temperature variations throughout the year (limit values of 5 °C and 31 °C), with a more stable relative humidity (between 60% and 90% for most of the year). Indoor conditions varied much more rapidly than in wineries for the aging of red wine, as a result of constant ventilation. Therefore, the annual average stability was 2.0 ± 0.8 °C per day and 0.14 ± 0.12 °C per hour. Vertical uniformity decreased in spring and summer, with stratification values close to 0.5 °C/m and 3% r.h./m. The monitored indoor environment is outside the comfort ranges described in the literature for extended periods of time (in the most extreme case, 96% of the time outside the recommended interval). For that reason, a reference psychrometric comfort diagram was proposed. Industrial relevanceFor the first time, the hygrothermal behavior of several wineries producing high quality wines (very high scores in the oenological guides) was extensively analyzed. The results of the study, which include monthly comfort intervals, should be a very useful tool for the sherry wine industry, in order to control and ensure optimal development of the flor yeast film. It should also be taken into account for the correct design of new wineries or the rehabilitation of abandoned warehouses.

Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine.

Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.

The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation

Pinotin A is a crucial pyranoanthocyanin in aged red wine. The formation mechanism of pinotin A was investigated through experimental and theoretical approaches in model wine solution. Using UHPLC-DAD-QTOF, three intermediates were identified in the reaction solution of malvidin-3-O-glucoside and caffeic acid. The pH and oxidative conditions affected the reaction rate by modulating the accumulation of intermediates. Upon preparative HPLC and oxidation experiment, the transformation of intermediate 3 to intermediate 2 was observed through free radical oxidation, p-benzoquinone oxidation and autooxidation. However, the production of pinotin A was only achieved through autooxidation. A three-steps reaction mechanism of reversible addition reaction and decarboxylation, and autooxidation was proposed. The validity of the proposed mechanism was verified through quantum chemistry calculation. The negative variation of Gibbs free energy of the entire reaction was obtained, where the autooxidation step played a crucial role for the spontaneity of the whole reaction.

Solubility of Quercetin in Wines

Quercetin solubility at 18 °C and 0 °C was determined in an hydroalcoholic buffer solution with pH 3.20 and in four Italian wines to study the formation of quercetin precipitate mechanism in wines. The wines selected were Barbera 2018 for the typically high content in bisulfite bleachable pigments, red Cirò 2014, for its typically high content of flavonoids, Sangiovese 2014, for the presence of quercetin deposits in bottle, and white Cirò 2018, for the absence of red pigments. All the samples were spiked with 30 mg/L quercetin. The amount of quercetin solubilized at 18 °C and 0 °C in the hydroalcoholic buffer was much lower than in wines, while that solubilised in Barbera was much higher compared to red Cirò, Sangiovese and white Cirò. Solubilised quercetin was lower in all wine samples stored at 0 °C than in those at 18 °C. The pigment composition of the three red wines examined suggested that the over-solubility of quercetin could be due to the formation of soluble co-pigmentation complexes between quercetin and monomer anthocyanins and/or bisulphate-bleachable flavanol-anthocyanin pigments. A positive correlation between quercetin solubility and bleachable pigment was noted: the richer the wine in bleachable pigments, the higher the solubility of quercetin. Quercetin haze formation appeared due to the release of quercetin from co-pigmentation complexes during wine maturation and storage ,as its counterpart, anthocyanins, form non-bleachable pigments or are degraded in hydrolytic or oxidation reactions. Quercetin in aged red wines seemed to reach a content similar to that of white wine spiked with quercetin. Nevertheless, the quercetin content of aged red wines in which a quercetin haze has been found could be lower than that when added white wine, due to its degradation probably being induced by oxidation reactions. Finally, the solubilized quercetin content in white Cirò, which was higher than the hydroalcoholic buffer solution, suggested that there may be different substances in wines than pigments that prevent the growth of quercetin crystals. However, their nature was not determined in this study.

Wood powders of different botanical origin as an alternative to barrel aging for red wine

Wood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

Structure and main polyphenols in the haze of blackberry wine

In this work, the structure of the haze of the blackberry wine and its main polyphenol components was evaluated. The shape of the haze of blackberry wine was observed by scanning electron microscope (SEM) and atomic force microscope (AFM), which revealed the leaf like particles with a thickness of about 2 nm. The formation of haze was associated with the accumulation of these smaller particles (rather than crystallization) to form larger particles which were preferentially precipitated to the bottom of the bottle during the aging of red wine. The main components of the haze of the blackberry wine were identified by high performance liquid chromatography (HPLC), solid state nuclear magnetic resonance (SS-NMR), Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). The results showed that polyphenols and protein with proportions of 37.48 g/100 g and 18.22 g/100 g, respectively. They are predominant in the blackberry wine haze, followed by 5.10 g/100 g total sugar and 17.99 g/100 g water. Ellagic acid (EA) and sanguisorbic acid (SA), as the main polyphenols, combined with protein to form haze. Among the trace elements in haze, the contents of sulfur, phosphorus and iron were higher with proportion of 0.61 g/100 g, 0.14 g/100 g and 0.14 g/100 g, respectively. This is the first time to report the haze structure of blackberry wine and the main polyphenol compounds in haze. This work provides a reference for research on formation mechanism of the haze of fruit wine and reducing or solving of them.

Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics.

Background: The use of holm oak (Quercus ilex) chips as a potential alternative wood and the application of hydrostatic high pressure (HHP) as an alternative technique to accelerate the release to the wine of wood-related compounds within a short processing time were evaluated. Methods: Five treatments were investigated: (i) bottling without any treatment (B); (ii) and (iii) bottling after maceration (5 g/L) of holm oak chips with HHP treatments (400 MPa, 5 and 30 min) (HHP5, HHP30); (iv) bottling after maceration during 45 days with chips (M), and; (v) maceration in tanks without chips (T). The effects of treatments on general parameters, polyphenols, color, and sensorial characteristics of red and white wines were investigated over 180 days. Results: HHP5, HHP30, and M increased the polyphenols content, thus modified the chromatic characteristics regarding B and M treatments of white wines, also the tasters differentiated HHP5, HHP30, and M from B and T. However, these effects were not observed in red wines. Thus, the effect of the wood depends on the type of wine in which it is used. Conclusions: This research contributes to better knowledge about these chips as a new alternative wood species and the use of HHP as a useful technology to accelerate the aging of wines.