This paper studies and quantifies the final concentration of phenolic aldehydes and acids (determined by HPLC) in a series of sobretablas wine macerates prepared with American oak shavings subjected to an accelerated aging system developed by our research group and based on thermal processes traditionally used in cooperage. This experiment aims to considerably reduce and control the oxidative aging period of oloroso wines from the Jerez-Sherry region as occurs in the dynamic system of soleras and criaderas, with the consequent economic benefits. To standardize the process by controlling the production technique of the macerates, the results were subjected to surface response methodology as a means of optimizing the experiment. The proposed model was found to be suitable after evaluation of the factors affecting the final concentration. Of the factors studied, it was found to be essential to control the charring time and/or the interactions between temperature and charring time for 10 of the 11 phenolic compounds studied.