The wood used to ferment and/or age a wine has a profound and multifaceted effect on its characteristics and flavors. Notwithstanding the type of wood used which greatly impact the flavor profile of a wine (vanilla, coconut…), certain substances found in wood may be incorporated and metabolized directly into the wine. Consequently, wines using wood will show more complexity and depth as well as superior texture and mouthfeel.

The following are the most common extractable substances associated with the use of oak during the winemaking process: Tannins, Terpenes, Lactones, Phenolic Aldehydes, Volatile phenols and Products of carbohydrate degradation.