Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review

The aging process contributes to the sensory evolution of alcoholic beverages, producing changes in color and flavor final product. Traditionally, has occurred by storing beverages wooden barrels for several months or years. To meet demand aged there is a need large storage areas, number barrels, and, consequently, volumes stored Evaporation losses can also occur. In addition reactions beverage itself, transfer wood compounds drink, which later modified successive oxidation reactions. This study addresses alternative methods accelerating stage beverages. These include use fragments, ultrasound, micro-oxygenation, pulsed electric field, high hydrostatic pressure, microwave gamma irradiation. be applied optimize extracting compounds, promote free radical formation, reduce reaction time, accelerate yeast autolysis time. provides examples some aforementioned methods. technologies add value process, since they contribute reduction production costs increase commercial competitiveness.