Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

Durán‐Guerrero, Enrique; Mejías, Remedios Castro; Marín, Ramón Natera; Bejarano, María Jesús Ruiz; Rodríguez‐Dodero, M. Carmen; Barroso, Carmelo Garcı́a

doi:10.1007/s00217-010-1372-x

Cited by 23 publications

(8 citation statements)

References 30 publications

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“…In addition, woody odor was very similar for both samples, traditionally aged and infused with oak chips. On the other hand, Durán Guerrero et al [ 107 ] presented a method to accelerate the aging of Sherry vinegars by the joint application of micro-oxygenation and wood shavings while trying to resemble the natural aging process that takes place in wooden casks. Using an oxygen dose of 70 mL/L/month and 5 g/L of American oak chips they were able to obtain, in just 14 days, vinegars with a volatile profile similar to those aged by traditional methods in 105 days (86% time reduction).…”

Section: Study Of the Aroma Of Sherry Vinegarmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

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Section: Study Of the Aroma Of Sherry Vinegarmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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“…Wood chips are used extensively in enology to accelerate aging. − However, there are scarce data available for vinegar making, and the majority is fairly recent. , Most studies have focused on oak chips, since this is the most commonly used species. ,, Even though other wood species, such as acacia, chestnut, cherry, mulberry, and ash, have all been crucial in producing traditional high-quality balsamic vinegars, the use of chips from these woods to diversify products remains virtually unexplored in the literature concerning vinegar making …”

Section: Introductionmentioning

confidence: 99%

“…The release of polyphenol compounds from wood chips, staves, and shavings into wine and vinegar is a matter of interest in scientific literature. ,,− The main points of interest as regards the release of polyphenol from wood chips into beverages are wood species, wood treatment in chip making, and the beverage matrix. Several recent studies have evaluated the release of polyphenol compounds from different heartwoods, such as cherry, chestnut, acacia, ash, etc., for their further use in cooperage. − Certain phenolic compounds have been established as wood markers, such as naringenin, isosakuranetin, eriodictyol, aromadendrin, and (+)-taxifolin in cherry wood; ,, (+)-dihydrorobinetin, fustin, robinetin, robtin, butin, and leucorobinetinidin in acacia wood; ,, gallic and ellagic acid and hydrolyzable tannins of both the ellagitannins and gallotannins in chestnut wood; , and oleuropein, ligstroside, olivil, verbascoside, isoverbascoside, oleoside, tyrosol, syringaresinol, and cyclolovil in ash wood …”

Section: Introductionmentioning

confidence: 99%

Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood Toasting

Cerezo

Álvarez-Fernández

Hornedo-Ortega

et al. 2014

J. Agric. Food Chem.

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Wood shavings are widely employed in vinegar making to reduce aging time. Accordingly, this study aims to evaluate the effects of using shavings from different wood species (acacia, cherry, chestnut, and oak) and of toasting on the release of phenolic compounds into vinegar during the aging process. The study involved aging vinegars using previously toasted shavings and untoasted ones, at 0.5% and 1% (w/v), and collecting samples at 15 and 30 days. The phenolic compounds were analyzed by LC-DAD during the aging process. As a result, wood markers naringenin and kaempferol (cherry), robinetin and fustin (acacia), and isovanillin (oak) were identified for the first time in vinegars. The results also showed that toasting wood shavings decreases the concentration of most flavonoid wood markers (e.g., (+)-taxifolin, naringenin, and fustin) in vinegar, but that it is essential for the highest releases of aldehyde compounds (syringaldehyde, protocatechualdehyde, and vanillin). Remarkably, 15 days was sufficient to obtain the highest increases of most polyphenol compounds in the vinegar. Statistical analysis (linear discriminant analysis) proved that the phenolic compounds identified in vinegars are useful for discriminating vinegars regarding the wood species of the shavings used to accelerate aging.

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“…W procesie dojrzewania octów, najczęściej wykorzystywane są beczki dębowe, jednak spotyka się również beczki z drzewa kasztanu, akacji, wiśni oraz morwy [53]. Leżakowanie jest procesem czasochłonnym, na który znaczny wpływ ma bezpośredni kontakt octu z drewnem beczki oraz samoczynna mikrodyfuzja tlenu w occie, która jest wynikiem porowatości drewna [54].…”

Section: Rycina 1 Schemat Procesu Produkcji Octuunclassified

Grape vinegars – characteristics, properties and safety of use

Antoniewicz¹,

Janda-Milczarek²

2021

Med Og Nauk Zdr.

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Wprowadzenie i cel pracy. Ocet jest fermentowanym produktem rozpowszechnionym na całym świecie. Stosowany jest przede wszystkim jako przyprawa w celu wzbogacenia smaku dań oraz utrwalenia żywności w postaci marynat. Ocet może jednak stanowić źródło wielu związków o pozytywnym wpływie na organizm człowieka. Celem pracy jest przybliżenie tematyki związanej z różnego rodzaju octami wytworzonymi z owoców winogron oraz ich właściwości zdrowotnych. Metody przeglądu. Systematycznego przeglądu badań dokonano na podstawie przeszukiwania elektronicznych baz danych takich jak PubMed, Elsevier oraz Google Scholar. Opis stanu wiedzy. Octy owocowe, w tym octy winogronowe, stanowią bogate źródło witamin, związków mineralnych, kwasów organicznych oraz związków polifenolowych, dzięki którym wykazują pozytywne działanie na organizm człowieka. Z racji zawartości związków o działaniu antyoksydacyjnym produkt ten może być stosowany wspomagająco w terapii schorzeń o podłożu wolnorodnikowym, np. chorób układu sercowo-naczyniowego. Skład i jakość produktu finalnego warunkowane są doborem surowca wyjściowego, metodą produkcji, jak i mikroorganizmami biorącymi udział w procesie fermentacji. Octy winogronowe wykazują korzystny wpływ na gospodarkę węglowodanową, obniżając stężenie glukozy na czczo, hemoglobiny A1c, ale również glikemii poposiłkowej. Badania wskazują, że octy winogronowe wpływają również pozytywnie na profil lipidowy, obniżając stężenie cholesterolu całkowitego oraz jego frakcji LDL. Podsumowanie. Octy winogronowe są bogatym źródłem wielu związków bioaktywnych, dzięki czemu mogą być stosowane we wspomaganiu terapii niektórych schorzeń, głównie o podłożu wolnorodnikowym. Zawartość poszczególnych związków w octach winogronowych jest silnie zróżnicowana, a na ich kompozycję wpływa zarówno proces produkcji octu, jak i wykorzystana odmiana winogron.

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Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

Cited by 23 publications

References 30 publications

Aroma of Sherry Products: A Review

Aroma of Sherry Products: A Review

Phenolic Composition of Vinegars over an Accelerated Aging Process Using Different Wood Species (Acacia, Cherry, Chestnut, and Oak): Effect of Wood Toasting

Grape vinegars – characteristics, properties and safety of use

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