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Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process
Yang Tao1, Juan Francisco García, Da-Wen Sun
1a FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre , Belfield , Dublin 4 , Ireland.
Critical Reviews in Food Science and Nutrition
|December 19, 2013
Summary
Innovative wine aging technologies accelerate the process and improve quality. This review compares traditional oak barrel aging with newer methods like wood fragments, micro-oxygenation, and lees aging for faster, high-quality wine production.
Area of Science:
- Enology
- Food Science
- Agricultural Science
Background:
- Traditional oak barrel aging is time-consuming and costly.
- Innovative wine aging technologies offer alternatives to traditional methods.
- Wine bottling is a critical secondary aging phase.
Purpose of the Study:
- To review recent developments in wine aging technologies.
- To analyze the impact of operational parameters on wine quality.
- To compare different wine aging techniques and propose strategies for accelerated aging.
Main Methods:
- Review of existing literature on wine aging technologies.
- Analysis of operational parameters for wood fragments, micro-oxygenation, lees aging, and physical methods.
- Comparative assessment of traditional vs. innovative aging techniques.
Main Results:
- Wood fragments and physical methods can accelerate wine aging.
- Micro-oxygenation and lees aging reliably enhance wine quality.
- Each technology offers distinct benefits to the wine aging process.
Conclusions:
- Innovative wine aging technologies provide viable alternatives to traditional methods.
- Optimizing operational parameters is key to achieving desired wine quality.
- Strategies exist to produce high-quality wines in shorter aging periods.
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