Application of chemometric techniques in obtaining macerates with phenoliccompound content similar to that of wines from the Jerez-Shery region subjected to oxidative aging

This paper studies and quantifies the final concentration of phenolic aldeh ydes and acids (determined by HPLC) in a series of sobretablas wine macerat es prepared with American oak shavings subjected to an accelerated aging sy stem developed by our research group and based on thermal, processes tradit ionally used in cooperage. This experiment aims to considerably reduce and control the oxidative aging period of oloroso wines from the Jerez-Sherry r egion as occurs in the dynamic system. of soleras and criaderas, with the c onsequent economic benefits. To standardize the process by controlling the production technique of the macerates, the results were subjected to surfac e response methodology as a means of optimizing the experiment. The propose d model was found to be suitable after evaluation of the factors affecting the final concentration. Of the factors studied, it was found to be essenti al to control the charring time and/or the interactions between temperature and charring time for 10 of the 11 phenolic compounds studied.