Oak wood’s contribution to the high-quality beverages is well documented as it interacts with them at the molecular level imparting different characteristic flavors. The desirability of infusing these flavors to beer is becoming a recent trend. Therefore, a study was conducted to evaluate the effects of distinct oak chips on the flavor profile of dark and light beers. Two different types of oak chips i.e. French and American oak were used for the maturation process of beers. Physiochemical analysis of the matured beers was performed to test for volatile compounds such as aldehydes, esters and higher alcohols by GC-MS and GC-FID. Lower molecular weight compounds were analyzed using HPLC. Insignificant changes to the physical and chemical properties of both the beers suggested that the quality was not affected by the oak chips. An overall increase in oak-derived compounds was observed indicating an interaction between the beer and oak occurred thereby resulting in the change in flavor composition for both the beer styles

Evaluation of the effects of different oak chips on dark and light beer

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.