ReviewMolecules (Basel, Switzerland)2023
The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed.
- The Effect of Wood Chips with Various Degrees of Toasting on the Quality and Sensory Parameters of Fruit Distillates.Molecules (Basel, Switzerland) · 2026Article
- Detection of congeners and contaminants in commercial and homemade alcoholic beverages under varying temperatures using metal-phenolic film-coated quartz crystal microbalances.Scientific reports · 2026Article
- Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics.Food chemistry: X · 2026Article
- The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2026Review
- Optimizing the Flavor Profile of Brazilian Spirits: Torrefaction Modeling of Native Woods forMolecules (Basel, Switzerland) · 2026Article
- Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging.NPJ science of food · 2026Article
- Impact of low aging temperature on the microbial and metabolic dynamics of rice wine during long-term storage.Current research in food science · 2026Article
- Effects of Moso bamboo tubes on color, aroma, physicochemical properties and composition of bitter buckwheat liquor.Scientific reports · 2025Article
- The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods.Foods (Basel, Switzerland) · 2025Review
- Valorisation of Beetroot Peel for the Development of Nutrient-Enriched Dehydrated Apple Snacks.Foods (Basel, Switzerland) · 2025Article
- Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes.Foods (Basel, Switzerland) · 2025Article
- Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry CasksMolecules (Basel, Switzerland) · 2025Article
- Assessment of antibacterial, nematicidal and herbicidal activities of Cautleya spicata (Sm.) Baker extracts, with chemical profiling using GC-MS.Scientific reports · 2025Article
- Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor.Frontiers in microbiology · 2025Review
- Article
- Chemical and Sensory Profile of Grape Distillates Aged inMolecules (Basel, Switzerland) · 2024Article
- An Optical Device Based on a Chemical Chip and Surface Plasmon Platform for 2-Furaldehyde Detection in Insulating Oil.Sensors (Basel, Switzerland) · 2024Article
- Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey.International journal of food science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.