Accelerated aging process for the production of vinegars

摘要

The present invention relates to a method of accelerated aging vinegars using oak chips and application of oxygen in the form of microbubbles, to obtain a product similar physicochemical and sensory properties than that produced by traditional aging in oak barrels. The process simulates that occurs naturally in aging boot, by contact with the wood and oxygen delivery that occurs through its pores. # The procedure allows easy industrial application in the agro-food area, more specifically in food technology, wine vinegars production sector, and requires a minimum investment, with considerable time savings of up to 84%.