Alcoholic Beverages Aging Technologies

Dear Colleagues,

Barrel aging is a desirable and valuable process, commonly used to improve wine and other alcoholic beverages’ quality, and traditionally carried out in oak wooden casks. The correct use of oak barrels and the ever-increasing demand for barrels in the different production areas of the world has led to a constant search for technological alternatives to reproduce the chemical and physical processes undergone by alcoholic beverages during their stay in barrels.

The aim of this Special Issue is to publish a compilation of original research and revision works that cover different aspects of the aging processes of wine, beer, spirits, and other alcoholic beverages in casks and other alternative systems that reproduce, with different technologies, the transformations that take place in the barrel.

Important aspects to be addressed are:

• The type of technological solutions that exist for barrel aging;
• The impact of these new technologies on the final product;
• Comparison of the effect of emerging and traditional technologies on the chemical and sensorial characteristics in aged alcoholic beverages;
• Differentiation of beverages undergoing different aging systems to avoid fraud
• characterization of the new materials used in cooperage and in the alternative systems to barrel;
• Accelerated aging of beverages with wood and oxygen;
• New woods in cooperage;
• Reductive aging in bottle and alternative containers (BiB, etc.);
• Influence of cooperage technologies in the aging process.

Original and review papers dealing with all aspects of alcoholic beverage aging or aging technologies are welcome for inclusion in this Special Issue of Molecules.

Prof. Dr. Ignacio Nevares
Prof. Dr. Maria del Alamo Sanza
Guest Editors

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