Exhaustion Techniques in the Selection and Description of Phenolic Compounds in Jerez Wine Extracts Obtained by an Accelerated Aging Technique

This paper explains the selection and description of phenolic compounds in macerated solutions of sobretablas wines and oak shavings. The aging technique proposed and studied allows a considerably shorter stay in barrels and represents a genuine alternative to the oxidative aging to which oloroso wines from the Jerez-Xérés-Sherry are usually subjected. The influence of factors such as heating, maceration, and exhaustion of oak shavings using water/alcohol mixtures on the extraction of polyphenolic compounds affecting the organoleptic, sensory, and technological characteristics of these wines was examined.