WOOD AGING IN BEER: CHEMICAL, SENSORY, AND TECHNOLOGICAL PERSPECTIVES — A CRITICAL REVIEW
DOI:
https://doi.org/10.56238/levv17n58-051Keywords:
Beer, Barrel-aged beer, Wood Maturation, Wood–beer InteractionsAbstract
Wood aging has emerged as an increasingly relevant technique in craft beer production, expanding beyond its traditional applications in wine and distilled spirits. The interaction between beer and wood involves complex physical, chemical, and sensory mechanisms that significantly influence aroma, flavor, color, and overall product stability. This review examines the fundamental principles governing wood aging in beer, with emphasis on wood species and botanical origin, chemical composition, extraction kinetics, and the impact of aging parameters such as contact time, surface area, oxygen ingress, and processing format. Attention is given to the role of wood-derived volatile compounds, including lactones, aldehydes, phenols, and furanic compounds, as well as non-volatile constituents such as polyphenols and organic acids. Analytical approaches commonly applied to the study of wood-aged beers, notably gas chromatography–mass spectrometry (GC–MS) and high-performance liquid chromatography (HPLC), are discussed alongside their relevance for monitoring chemical evolution during aging. Furthermore, the integration of chemical data with sensory evaluation, supported by multivariate statistical methods, is highlighted as a key strategy for establishing chemical–sensory correlations and predicting sensory outcomes. The review also addresses the use of alternative wood formats and non-traditional wood species as tools for sensory innovation and regional differentiation, emphasizing the importance of safety assessment and process control. Overall, this work aims to provide a scientifically grounded framework for the controlled application of wood aging in craft brewing, supporting product consistency, quality optimization, and informed innovation.
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