UNH Cooperative Extension, UNH Brewing Laboratory, and Seguin-Moreau conducted research on important chemical characteristics in white oak (Quercus alba) that affect flavor in alcoholic beverages –this is most applicable for whiskey and wine production, but also for cider and beer.
The results indicated that there are significant differences in trans whiskey-lactones, and tannins in New England white oak relative to white oak in the midwest United States. More information can be found at New England White Oak in Cask Production.
The research resulted in the first appellation for white oak in the United States, and an associated certification mark.
Manufacturers with an interest in procuring Certified New England White Oak can contact Andy Fast, Extension Forest Industry Specialist at andrew.fast@unh.edu or (603) 841-6544.
