Exploring Ultrasound and Microwave-Assisted Accelerated Aging of Jerez Vinegar: Impacts on Phenolic, Volatile, Colorimetric, and Sensory Properties.

ABSTRACT: Jerez vinegar is a high-quality wine vinegar produced in the Vinagre de Jerez denomination of origin (Spain) and is traditionally aged in wood barrels for over 10 years. Considering the long aging process, a practical technique to accelerate the aging process was simulated. This study aimed to evaluate ultrasound and microwave treatments as alternative aging methods for fresh Jerez vinegars with oak chips, and to investigate their effects on phenolic content, volatile compounds, and colorimetric and sensory properties. Fresh control samples with oak chips were treated using ultrasound (US) in an ultrasonic bath three times: 0.5 h (US1), 2 h (US2), and 10 h (US3). Microwave (MW) treatments were performed using a domestic microwave oven with three power/time combinations: 640 W for 10 min (M

SUBMITTER: Uysal RS 

PROVIDER: S-EPMC12610971 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature