Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegaŕs volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows:; sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcohols, aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the “floral”, “greasy” or “citric” categories and the highest value for the “sweet” category, whereas the US macerated vinegars presented the highest and lowest values for the “floral” and the “acid” categories, respectively. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 minutes. According to the results, ultrasound is a technology that could be employed to broaden the range of products manufactured by Sherry vinegar producers.

已经使用超声波（US）对雪利酒醋中的橙皮进行了加速浸渍实验。已经评估了它们对醋的挥发性成分以及其嗅觉和感觉特性的影响。确定超声的最佳条件如下：超声功率550 W / L; 脉冲40 s开和20 s关; 之前建立的橙皮200克/升。统计研究表明，在超声波下浸渍会增加挥发性化合物的含量，因为所获得的醋在酒精，醛和萜烯中的含量很高。关于嗅觉研究，对照醋在“花香”，“油腻”或“柠檬酸”类别中显示出最低的值，在“甜”类别中显示出最高的值，而美国浸软醋分别以“花”和“酸”类别显示最高和最低值。根据他们的感官评估，小组成员更喜欢在超声波作用下浸泡了橘子皮90分钟的醋。根据结果​​，超声波是可以用来扩大雪利酒醋生产商生产产品范围的技术。