# Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips
## 3 Results and Discussion  
### Sensory Evaluation  
At first, the effect of PEF on the sensory attributes of Xinomavro red wine combined with various wood chips was evaluated. Results of the sensory evaluation are depicted in Table 1. Wine containing black locust wood chips subjected to PEF-1 displayed powerful pungent aromas with an unbalanced acidity, suggesting a potential enhancement in the wine's aromatic profile but accompanied by a notable acidity imbalance. PEF-4, on the other hand, intensified the aromas while contributing to an astringent, dry finish, indicating a complex interplay between PEF treatment and the inherent characteristics of black locust wood. Peach wood chips, particularly with PEF-2 treatment, showcaseda commendable combination of toasty flavors and a long vanilla aftertaste. This result aligns with the hypothesis that the toasting process of wood chips, when synergized with PEF, could impart desirable toasted notes to the wine. The enhancement of the vanilla aftertaste suggests a potential synergistic effect between the wood and PEF, contributing to an extended sensory experience. Juniper wood chips, especially under PEF-2 and PEF-4, demonstrated an intriguing richness in wood tones and spices along with a full mouthfeel and balanced, prolonged aftertaste. This suggests that PEF may have facilitated the extraction of compounds from juniper wood, contributing to the overall complexity of the wine's sensory attributes. \begin{table}
\begin{tabular}{c c c c c c c} \hline
**Wood Chips** & **Blank** & **5 Days** & **PEF-1** & **PEF-2** & **PEF-3** & **PEF-4** \\ \hline \multirow{3}{*}{Black locust} & Neutral flavor, & Grassy nose, & Powerful & & & & \\  & spicy mouthfeel, & aggressive & & & & \\  & mouthfeel, bitter & & & & & \\  & aftertaste & & & & & \\  & & & & & & \\  & & & & & & \\ \hline \multirow{3}{*}{Peach} & Lack of intensity & Medium intensity, & & & & \\  & on the nose, & rounded tannins, & & & & \\  & rounded & astrignent & & & & \\  & mouthfeel & aftertaste & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\ \hline \multirow{3}{*}{Juniper} & Neutral flavors & & Complex of wood & & & \\  & tones with hints & & & & & \\  & of spices. Full & & & & & \\  & mouth, round & & & & & \\  & tannins, balanced & & & & & \\  & and a long & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\ \hline \multirow{3}{*}{Cherry} & Cherry-like fruit & & Charynx-like fruit & & & & \\  & flavors, & & & & & \\  & marmalade of red & fruits, full body, & & & & \\  & fruits, full body, & & gentle tannins, & & & \\  & dry finish & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\  & & & & & & \\ \hline \multirow{3}{*}{Apple} & Flavor of green & Medium intensity, & & & & \\  & apple, aggressive & & & & & \\  & with dry finish & & & & & \\  & & & & & & \\  & & & & & & \\ \hline \multirow{3}{*}{Common oak} & Lack of intensity & Medium intensity, & & & & \\  & on the nose, light & red fruits, round & & & & \\  & body, spicy, & & & & & \\  & chocolate & chocolate, short & & & & \\ \hline \multirow{3}{*}{Chestnut} & Lack of intensity, & & & & & \\  & non-balanced, & & & & & \\  & & & & & & \\  & & & & & \\  & & & & & & \\  & & & & & \\ \hline \multirow{3}{*}{Apricot} & Neutral flavor & Medium intensity, & & & & \\  & and mouthfeel & & & & & \\  & & & & & & \\  & & & & & \\  & & & & & & \\ \end{tabular}
\end{table} 
Table 1: Sensory evaluation of wines. Cherry wood chips subjected to PEF-2, PEF-3, and PEF-4 consistently elevated the sensory attributes of the wine, intensifying fruit flavors and prolonging the sweet afterstate. This aligns with the expectation that PEF treatment could enhance the extraction of fruity compounds from the wood, contributing to an enriched flavor profile. PEF-4, in particular, showcased an impressive combination of blackberry, raspberry notes, and a toasty mouthfeel, suggesting an enhancement due to both wood and PEF influences.