{
  "abstract": "Wood contact is a common method for modifying the chemical and sensory properties of beer, although its effects depend strongly on wood form and processing conditions. This narrative review summarises the use of wood chips during beer maturation and compares them with barrel and untreated storage in terms of chemical, sensory, microbiological and operational outcomes. Direct beer studies comparing wood chips, barrels and untreated controls under identical conditions are limited. Consequently, evidence concerning microbiological behaviour, operational performance and some maturation mechanisms is partly derived from barrel studies, model systems, or other alcoholic beverages and interpreted as indirect evidence. The review evaluates the influence of wood species, toasting level, different physicochemical conditions, reuse and beer composition on the extraction of phenolic, furanic, and volatile compounds and their sensory effects. Compared with chips, barrels provide a more complex environment through gradual extraction, micro-oxygenation and, in some beer styles, microbial succession. The review also assesses implementation, sanitation, reuse, costs, consumer acceptance and environmental aspects. Future research should focus on standardized methodologies, direct chip–barrel–control comparisons, microbiological validation, techno-economic analyses, life-cycle assessment and consumer studies.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Business Informatics and Management Engineering, Faculty of Management, AGH University of Krakow, Mickiewicza Av. 30, 30-059 Kraków, Poland",
    "Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland"
  ],
  "article_type": "review article",
  "arxiv": null,
  "author_total": 2,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Maciej Jamiński",
      "orcid": "0000-0003-4416-5598"
    },
    {
      "affs": [
        1
      ],
      "name": "Paweł Satora",
      "orcid": "0000-0003-4091-5822"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/7mhd75p0c322n.bib",
  "cited_by": 0,
  "doi": "10.3390/molecules31203741",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13707744/?tool=EBI",
  "id": "7mhd75p0c322n",
  "issns": [
    "1420-3049"
  ],
  "landing_url": "https://www.mdpi.com/1420-3049/31/20/3741",
  "language": "eng",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Fermentation and Sensory Analysis"
    ]
  ],
  "openalex": "W7222956983",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13707744/pdf/?tool=EBI",
  "pmcid": "PMC13707744",
  "pmid": null,
  "published": "2026-10-01",
  "publisher": "MDPI AG",
  "ris": "https://research.draconitic.com/paper/7mhd75p0c322n.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:42Z",
      "native_id": "10.3390/molecules31203741",
      "source": "crossref",
      "url": "https://www.mdpi.com/1420-3049/31/20/3741"
    },
    {
      "first_seen": "2026-10-30T12:21:44Z",
      "native_id": "PMC:PMC13707744",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13707744"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "issn:1420-3049",
      "subfield": "general"
    }
  ],
  "title": "Wood Chips Versus Barrels in Beer Maturation: Chemical, Sensory, Microbiological, and Operational–Economic Perspectives",
  "title_text": "Wood Chips Versus Barrels in Beer Maturation: Chemical, Sensory, Microbiological, and Operational–Economic Perspectives",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:21:44Z",
  "url": "https://research.draconitic.com/paper/7mhd75p0c322n",
  "venue": "Molecules",
  "versions": []
}