Accelerated aging of red wine Xinomavro using ultrasound method

Abstract

This research analyses the effects of the ultrasound method in combination with the addition of oak wood chips. More specifically, accelerated aging methods have shown that could be better than traditional aging in wood barrels. Thus, there will be a cost reduction and a decrease in production lines while the quality of the final product may improve. This experiment involved the red wine Xinomavro as a control wine, control samples of 0.5%, 1% and 2% of wood chips to be placed in 160ml of wine, and ultrasound conditions at 20% and 30% Amplitude for 5, 10 and 20 minutes duration. The results of the physicochemical analysis of this procedure revealed that Brix values had several variations while alcohol remained mostly unchanged across treatments. According to colour parameters there were slight differences between control samples and treated samples. Finally, total phenolic content was measured through DPPH assay and Folin-Ciocalteu and revealed that there are no significant differences between the samples.