Standardisation of the chromatic characteristics of sobretablas wine macerates obtained by an accelerated ageing technique using heating and oak shavings

摘要

This paper presents the results of the selection and chromatic characterisation of macerates obtained from sobretablas wines and oak shavings, aged according to the method proposed and studied by our research group. This method allows considerable short- ening of the time spent in barrels and represents a viable alternative to the oxidative ageing of oloroso wines from the "Jerez- Sherry" Origin Appellation (Spain). A detaiIed study was undertaken of the influence on chromatic characteristics of such factors as heating, maceration and exhaustion of the shavings (using water and hydroalcoholic mixtures). By using caramel colouring additive (authorised in the European Union as E-l50), colour values entirely equivalent to those of commercial wines are achieved, which are not even apparent under sensorial analysis.