Accelerated wine aging: microwave irradiation as an innovative method for accelerated wine aging: application to Xinomavro wines

Abstract

This study investigates the influence of microwave assisted aging using oak chips on the physicochemical properties and antioxidant activity of red wine produced from the Greek cultivar Xinomavro. Traditional barrel aging is time consuming and costly; thus, alternative methods such as the use of oak chips combined with microwave irradiation are being explored to accelerate the aging process while maintaining or improving wine quality. In this research, six microwave treatment conditions were tested using wine (160 mL) with 2% oak chips at two power levels (90 W and 180 W) for varying durations (2-5 minutes). Preliminary trials were conducted to determine suitable parameters that prevent wine boiling and alcohol loss. Physicochemical parameters including alcohol content, Brix, and color (CIELab values) were assessed, alongside total phenolic content and antioxidant activity determined via the DPPH assay. Results showed that microwave treatment did not alter alcohol levels but led to increased Brix values in all microwave treated samples compared to the traditional oak chip aging control, suggesting enhanced extraction of soluble compounds. Color analysis revealed significant changes in lightness, hue, and chroma, with lower power and shorter treatments (e.g., 90 W for 2 min) producing more desirable red color characteristics. Moreover, total phenolic content and antioxidant activity were positively affected, indicating that microwave treatment can enhance wine’s bioactive properties. Overall, the findings support the potential of microwave assisted aging as a viable method to accelerate wine maturation, offering advantages in time efficiency and product quality when applied under optimized conditions.