# Accelerating Xinomavro Red Wine Flavor Aging Using a Pulsed Electric Field and Various Wood Chips
## 4 Conclusions  
In conclusion, this study investigated the effects of PEF treatment, various wood chip types, and their combined influence on the chemical composition and sensory characteristics of Xinomavro red wine. The results elucidated the impact of PEF treatment on key compounds, including ethanol, 3-methyl-1-butanol, 2-amino-4-methylbenzoic acid, ethyl caproate, 2-phenylethanol, benzyl acetate, diethyl succinate, \(\gamma\)-terpinene, phenethyl acetate, thymol, triacetin, and decanoic acid. Varied concentrations of these compounds were observed across different PEF treatments, reflecting the potential of PEF to modulate the wine's sensory attributes. Additionally, the results underscored the importance of wood chip selection in shaping the overall aroma and flavor complexity of Xinomavro red wine. The increased concentration of compounds such as 2-phenylethanol, octanoic acid, phenethyl acetate, thymol, and azulene--known for their contributions to floral, fruity, and phenolic notes--exhibit distinct patterns with specific PEF treatments and wood chip types. The observed rise in 2-phenylethanol concentration suggests a potential enhancement of floral nuances. Phenethyl acetate contributes to the overall bouquet, while octanoic acid variations hint at the modulation of fatty and fruity aromas. All the above could potentially have a higher influence on the aromatic profile of the wines. However, drawing a certain conclusion on the contribution of each VC in the aromatic profile is not possible due to the many VCs and the complexity of the aroma. This study contributes to the scientific understanding of the impact of PEF treatment and wood chip types on Xinomavro red wine. The findings offer valuable insights for winemakers seeking to optimize PEF parameters and wood chip selection to achieve desired sensory outcomes, providing a foundation for future research and advancements in the field of wine production. This potential of PEF technology might support winemakers in producing, in less time and at much lower cost, flavored wines by adding new sensory characteristics derived from several wood species (i.e., pruning wood residues). \begin{table}
\begin{tabular}{c c c} \hline
**VCs** & **Sensory Feel** & **Ref.** \\ \hline
3-Methyl-1-butanol & Alcohol and cheese odor & [24] \\
2,3 Butanediol & It does not contribute to wine aroma & [25] \\
1,3-Butylene glycol & No odor & [26] \\ Furfural & Toastry fruity, floral odor & [27] \\
5-Methyl-furfural & Spicy, caramel, cherry, almond odor & [25] \\
2-amino-4-methylbenzoic acid & No reference about its odor & \\ Ethyl caproate & Pineapple, with nuances of banana and & [25] \\ Hexanoic acid & strawberry & [25] \\
2-Phenylethylanol & Rose, honey, fresh tomato aroma & [29] \\ Benzyl acetate & Fruity bouquet & [30] \\ Azulene & Similar to naphthalene (pungent dry tarry) & [31] \\
4-Ethylphenol & Brett character, wood, skin & [25] \\ Diethyl succinate & Fruity, with hints of leaf green and cooked apples & [25] \\ \(\gamma\)-Terpinene & Citrus & [32] \\ Ethyl caprylate & Fruity like pineapple and apple, brandy nuance & [25] \\ Octanoic acid & Light fruity acid odor & [27] \\ Phenethyl acetate & Flowery, rose, fruity & [33] \\ Thymol & Herbaceous flavor & [34] \\ Triacetin & Faint, fruity odor & [32] \\ Decanoic acid & Fatty, rancid, sour & [35] \\ \hline \end{tabular}
\end{table} 
Table 3: Sensory feel of volatile compounds (VCs) identified in samples (references are also given). **Author Contributions:** Conceptualization, V.G.D. and S.I.L. ; methodology, A.K.T., E.B. and V.A. ; software, V.A. ; validation, V.A., A.K.T. and E.B. ; formal analysis, A.K.T. and V.A. ; investigation, V.A. and A.K.T. ; resources, G.I.M. and A.K.T. ; data curation, V.A. and A.K.T. ; writing--original draft preparation, V.A. and E.B. ; writing--review and editing, A.K.T., E.B., V.A., T.C., G.I.M., V.G.D. and S.I.L. ; visualization, T.C. ; supervision, V.G.D. and S.I.L. ; project administration, S.I.L. ; funding acquisition, S.I.L.