Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines

The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines by ultrasounds and microwaves techniques has been assessed. Despite the influence of the oak wood origin on the extraction of volatile compounds, results showed that wines subjected to treatments of ultrasounds 400 W during 12 h with pulses on/off each hour and microwaves 700 W for 20 min reached similar concentrations of compounds released from oak chips in wines macerated for 8 days. Those wines treated with microwaves exhibited more oak wood related compounds, but ultrasounds enhanced the extraction of more relevant compounds from a sensorial point of view. Consequently, wines with an accelerated ageing assisted by ultrasounds acquired more pronounced aged aromas. Therefore, the use of ultrasound to assist ageing process resulted in an accelerated acquisition of aged aroma which may resemble or even enhance the sensorial profile of wines in contact with oak chips in shorter times.

Automated summary

The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines using ultrasound and microwave techniques was evaluated. Results showed that wines treated with ultrasound for 12 hours at 400W with hourly pulses, or with microwave for 20 minutes at 700W, had similar concentrations of released compounds as wines macerated with oak chips for 8 days. Wines treated with microwave had more oak wood compounds, while ultrasound enhanced the extraction of more relevant compounds from a sensory perspective. Therefore, ultrasound-assisted ageing resulted in wines acquiring more pronounced aged aromas in shorter times, resembling or even enhancing the sensorial profile of wines in contact with oak chips.