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 compound s in macerated solutions of sobretablas wines and oak shavings. The ag ing 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-Xeres-Sherry are usually subjec ted. The influence of factors such as heating, maceration, and exhaust ion of oak shavings using water/alcohol mixtures on the extraction of polyphenolic compounds affecting the organoleptic, sensory, and techno logical characteristics of these wines was examined.