Souza Tainá Francisca Cordeiro de, Melo Miranda Bruna, Colivet Briceno Julio Cesar, Gómez-Estaca Joaquín, Alves da Silva Flávio
Escola de Agronomia e Engenharia de Alimentos, Universidade Federal de Goiás, Goiânia 74690-900, GO, Brazil.
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais 6, 28040 Madrid, Spain.
Foods. 2025 Aug 5;14(15):2739. doi: 10.3390/foods14152739.
Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends.
在木桶中陈酿是一种经过验证的技术，通过促进挥发性和酚类化合物的萃取来提升酒精饮料的感官复杂性。虽然传统上一直使用橡木，但人们越来越有兴趣探索能赋予独特感官特征并促进创新熟化过程的替代木材品种。本综述考察了替代木材对葡萄酒、甘蔗酒、龙舌兰酒和啤酒等饮料陈酿的影响，重点关注它们对香气、风味、颜色和化学成分的影响。文献计量分析突出了科学界对木材多样化和新兴陈酿技术（包括超声波和微氧ation，其在保留感官复杂性的同时加速熟化）日益增加的关注。还讨论了烘烤技术在调节酚类和挥发性化合物释放方面的作用，强调了它们对独特感官特征的贡献。此外，还探讨了监管方面和可持续性考量，表明替代木材可以在支持环境可持续做法的同时拓展风味可能性。本综述强调了非传统木材品种在推动酒精饮料陈酿创新以及提供符合不断变化的消费者偏好和市场趋势的新感官体验方面的潜力。
