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

This paper presents the results of the selection and chromatic characterisa tion of macerates obtained from sobretablas wines and oak shavings, aged ac cording to the method proposed and studied by our research group. This meth od allows considerable shortening of the time spent in barrels and represen ts a viable alternative to the oxidative ageing of oloroso wines from the " Jerez-Sherry" Origin Appellation (Spain). A detailed study was undertaken o f the influence on chromatic characteristics of such factors as heating, ma ceration and exhaustion of the shavings (using water and hydroalcoholic mix tures). By using caramel colouring additive (authorised in the European Uni on as E-150), colour values entirely equivalent to those of commercial wine s are achieved, which are not even apparent under sensorial analysis. (C) 2 000 Elsevier Science Ltd. All rights reserved.