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==Types of Wood Used in Barrels==
The type of wood used to make a barrel can impact both the flavor compounds that the barrel can provide as well as the rates at which gasses (O2) are allowed to penetrate through the wood. The characteristics of a given wood are dependent on the species used but also on factors such as more local conditions where the wood was grown in addition to the seasoning and toasting process. Toasting is discussed further in its own section below.
===Acacia===
Acacia wood, also known as "Black Locust," is a species of tree native to the southeastern United States - although its roots have spread worldwide, from Europe all the way to Asia and as far south as Southern Africa. More recently, Acacia has been used as an alternative to the traditional white oak when aging White wine.
===French Oak===
French oak (''Quercus sessilis'' and ''Quercus robur'')-----. French oak contributes more trans-lactones while American oak contributes more cis-lactones to beer. The total lactone contribution is higher in American oak. ''Q. sessilis'' is more common in wine aging and ''Q. robur'' is more common for cognac barrels <ref name='Review of oak aging for wine'>[http://www.sciencedirect.com/science/article/pii/S092422440600015X Review of quality factors on wine ageing in oak barrels. Garge-Cerdan and Ancin-Azpilicueta (2006)]</ref>
===Hungarian Oak===