In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 months. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.

在目前的工作中，通过联合应用超声波，微氧化和木片（美国橡木，法国橡木和西班牙橡木），在中试规模下研究了雪利酒醋的加速老化过程。研究了CIELab参数以及陈年醋样品中的多酚和挥发物含量。用美国橡木桶陈年的醋与法国和西班牙橡木桶陈年的醋具有不同的色泽特征，且多酚和挥发性成分的含量低于后者。另一方面，西班牙橡木桶生产的醋中挥发性化合物含量较高，在法国和美国橡木桶之间具有中等的多酚性。此外，使用超声波4到21天，产生的醋具有与其他醋相似的特性，这些醋以传统方式陈化了2到6个月。业已证明，将超声波与微氧化和芯片添加相结合，可在中试规模上加速醋的老化过程，因此它可能是一种可行的替代方法，可在较短的时间内获得雪利酒醋。时间。