Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process

Jung, Rudolf; Karabín, Marcel; Jelínek, Lukáš; Dostálek, Pavel

doi:10.1007/s00217-022-04130-8

Cited by 2 publications

(1 citation statement)

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“…Currently, around the world, there is a so-called beer revolution, where beer production in small, craft breweries is rapidly developing. The increased development of this branch of industry has forced producers to compete more, which is why breweries try to distinguish themselves primarily by the originality of their products [ 77 ]. For this reason, as in the case of wines, there is a growing interest in using wood to produce characteristic beverages with interesting aromatic qualities that can be obtained during their maturation in barrels or in the presence of chips.…”

Section: The Influence Of Wood On the Quality Of Alcoholic Beveragesmentioning

confidence: 99%

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

2023

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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.

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Section: The Influence Of Wood On the Quality Of Alcoholic Beveragesmentioning

confidence: 99%