Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

In the last few years, production and consumption of craft beers has increased notably. However, there is restricted knowledge about potential impact chips from different wood species on beer quality. Thus, this work aimed to evaluate effect addition cherry oak species—after fermentation was completed during a brief maceration time—on volatile composition three groups (Ale, Lager, Porter) through headspace solid-phase dynamic extraction (HS-SPDE) GC-MS analysis. Fifty-six compounds chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, pyrazines) were detected, identified, considered in study. general, macerated with very similar that control beers. showed higher compound levels. The results suggest interactions between maceration. outcomes research could be practical interest brewers since they improve short-time contact low chip concentration