The purpose of this work is to evaluate the wine spirit aged by an alternative process
(staves combined with different micro-oxygenation levels) and its comparison with the traditional
process (wooden barrels). This evaluation was made by analyzing the volatile compounds and
sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played
by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities
were well distinguished from those of wooden barrels based on the volatile profile, namely on the
concentrations of several volatile phenols. From a sensory point of view, the results are promising
with high overall consistency scores obtained from samples of alternative ageing process modalities. info:eu-repo/semantics/publishedVersion
