The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages

Wood is a material frequently used in the production of alcoholic beverages. Oak barrels have been used to store wines, beers, and spirits for generations. Nowadays, beverages are increasingly matured in the presence of staves and chips from various wood species. The aim of this article was to describe the impact of different wood species and their thermal processing conditions on the quality of alcoholic beverages. The article describes the chemical composition of wood and the compounds formed during toasting at various temperatures. It also lists the volatile compounds extracted from wood for alcoholic beverages, along with their sensory thresholds and their impact on olfactory sensations. Attention was drawn to potentially harmful substances formed during wood toasting, including aromatic hydrocarbons and polycyclic aromatic hydrocarbons. The amounts of compounds extracted from wines, beers, and spirits from different wood species and toasted under different conditions were compared. Quercus barrels contribute to higher lactone concentrations in beverages, which have a coconut aroma. Cherry, acacia, and ash wood increase the concentration of volatile phenols in beverages. The use of staves and chips shortens the maturation time and facilitates the design of beverages with specific sensory characteristics.