CURRENT STATE AND PROSPECTS OF THE USE OF ALTERNATIVE OAK WOOD PREPARATIONS IN WINEMAKING

The use of oak wood in winemaking has a centuries-old history, with traditional barrels serving as the standard for premium wines, providing unique organoleptic properties. The growing demand for wine, economic constraints and the need for sustainable development have led to the emergence of alternative oak preparations, such as chips, strips, cubes, spirals and extracts. These preparations allow winemakers to achieve the desired taste characteristics at a lower cost, which is especially important for mass production. The aim of the study is to analyze the effectiveness of alternative preparations compared to traditional barrels in terms of their impact on wine quality, economic feasibility and environmental aspects. The study is based on the analysis of scientific sources from the databases Scopus, Web of Science, PubMed, Google Scholar and others, focusing on empirical data on the impact of alternatives on the physicochemical and organoleptic characteristics of wines. Alternatives enrich wine with volatile compounds such as vanillin, lactones, phenols, increase antioxidant activity and color stability, particularly in red wines. However, the lack of microoxygenation limits the complexity of the taste compared to barrels, which makes alternatives less suitable for premium wines. They are economically much more profitable, and adaptable to different scales of production - from amateur to industrial. Alternative preparations contribute to sustainable development, using wood processing waste and reducing the deforestation of oak forests. Prospects for the development of this direction in the industry include innovative forms, such as hybrid preparations or innovative extracts, as well as technologies that mimic microoxygenation. Alternatives dominate the mass segment, especially in New World countries (USA, Australia, Chile), but barrels remain indispensable for premium wines due to their unique impact and prestige. The study highlights the balance between quality, economic benefit and environmental sustainability, suggesting directions for further innovation in winemaking.