Jiménez-Sánchez María, Durán-Guerrero Enrique, Rodríguez-Dodero M Carmen, Barroso Carmelo G, Castro Remedios
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain.
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain.
Ultrason Sonochem. 2020 Dec;69:105244. doi: 10.1016/j.ultsonch.2020.105244. Epub 2020 Jul 1.
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.
在本研究中，通过联合应用超声、微氧ation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陈酿过程。研究了CIELab参数以及陈酿醋样品的多酚和挥发性成分含量。用美国橡木陈酿的醋与用法国和西班牙橡木陈酿的醋呈现出不同的色度特征，且其多酚和挥发性成分含量低于后两者。另一方面，西班牙橡木产生的醋挥发性化合物含量较高，多酚含量介于使用法国橡木和美国橡木获得的醋之间。此外，超声处理4至21天产生的醋具有与传统方式陈酿2至6个月的醋相似的特征。已经证明，超声与微氧ation和添加木片相结合的方法是一种可以在中试规模下加速醋陈酿过程的技术，因此它可能是在更短时间内获得陈酿雪利酒醋的可行替代方法。
