Effect of oak wood on the quality of beer

Abstract

Maturation in wood is an important practice that is widely used in the production of high-quality beverages. The effect of French oak cubes on young lager beer was studied. Oak cubes (with light, medium or heavy toasting) were added to the beer, which was stored at 0°C for 3 months. Beer samples were analysed monthly, and an acceptance test was performed at the end of 3 months. The content of volatile compounds (aldehydes, esters and higher alcohols) was determined by gas chromatography using a flame ionization detector, and the content of low molecular weight phenolic compounds was determined by high-performance liquid chromatography. The contents of aldehydes, esters, higher alcohols and wood-derived compounds increased during the 3-month maturation period. Lager beer stored with heavily toasted oak cubes had the highest concentration of low-molecular-weight phenolic compounds, followed by the beer matured in an oak barrel. These results suggest that beer maturation in wood barrels or with oak cubes changed the composition of their oak-related aromatic compounds, indicating that interactions between the beer and the wood occurred.

Craft beer: An overview

“…One of the most notable trends is the barrel aging of craft beer. This means that barrels already used for wine or spirit aging host beers for a time ranging from 6 months to 3 years and supply them with aromatic compounds, phenolic compounds, and also microorganisms, thus affecting their final sensorial properties (Spitaels et al., 2014; Wyler, Angeloni, Alcarde, & Da Cruz, 2015). Oak‐related components include: vanillin, which gives the typical vanilla flavor; sinapaldehyde; syringaldehyde, which oxidizes to syringic acid and provides an astringent mouthfeel to the beer; and furanic aldehydes like 5‐hydroxymethylfurfural and furfural, which provide beer with roasted flavor.…”

New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

“…These initial parameters are: Initial characterization of the wine, grape variety, and type of fermentation. For this study, we used a single-varietal Tempranillo wine [ 15 , 16 , 17 ]. For the purposes of the study, we decided to follow traditional production methods using malolactic fermentation in barrels [ 18 , 19 , 20 ].…”

“…For this reason, over the past few years, there has been a major rise in the use of aging systems that add a trace of wood to wines without the use of barrels, as they are more economical and reduce the final cost of the wine. These systems use different types of oak derivatives: oak chips [ 11 , 12 , 13 , 14 ], oak cubes [ 15 ], oak powder, shavings, dominoes, or blocks. This practice is common, especially in New World wine-producing countries (Chile, Argentina, South Africa, Australia, and the United States).…”

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

“…Often the goal of the brewer is to impart the character of distilled or fermented beverages that were previously held in the barrel, but characteristics from the wood itself will be transferred to the beer during aging, and may contribute significantly to the organoleptic properties of the finished beer. A wide range of volatile compounds are transferred to beer and other beverages aged in barrels or on wood chips [42,43]. Of the phenolic compounds, vanillin and vanillic acid are of high interest, imparting sweet or vanilla-like flavors to the beer [10].…”