Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables.

•The impact of alternative ageing on phenolic and chromatic profiles was examined.•The effect of five essential process factors was evaluated by a rigorous methodology.•Multivariate study allowed evaluating interaction effects between process factors.•Noteworthy wood-origin-dependent behaviour exhibited for most considered responses.•Wineries could develop wines with specific colour profiles based on quality criteria.