The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages

The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.

Automated summary

This article discusses the use of different types of wood in the production of wines, beers, and flavored vodkas to improve their quality parameters. The changes that occur in wood during the toasting process and the compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are described. The influence of wood on the quality of alcoholic beverages, particularly in wine, beer, whisky, and brandy, is emphasized. Furthermore, innovative techniques using wood to enhance the qualitative features of alcoholic beverages are presented.