Introduction: The history of the use of oak barrels in wine production.Importance of the oak barrel in the evolution of wines.Influence of oak on the sensory characteristics of wine: aroma, flavor, texture.Overview of the use of oak barrels in different producing regions. Oak and its Properties: Oak species used in the production of barrels: Oak strength, Quercus petraea, Quercus alba.Anatomy of oak wood: grains, porosity, phenolic compounds.Regions of origin of oak and its characteristics: France, United States, Central Europe, etc.Influence of oak terroir on wood characteristics.Sustainability and forest management in the production of oak for barrels. Barrel Manufacturing: Stages of barrel production: wood selection, drying, toasting.Types of toast: light, medium, strong.Influence of toast on wine characteristics.Barrel sizes and shapes: Bordeaux barrels, Bourgogne barrels, etc.Craftsmen and barrel producers: tradition and innovation. Influence of Barrel on Wine: Barrel maturation processes: micro-oxygenation, extraction of wood compounds.Interaction between wine and wood: evolution of aromas, tannins and structure.Barrel aging time: impact on wine characteristics.Use of new and used barrels: differences and considerations.Aromas and flavors coming from the barrel: spices, vanilla, toast, coconut, etc. Barrels and the Different Types of Wine: Red wines: influence of the barrel on structure, complexity and aging potential.White wines: use of barrels for fermentation and maturation.Sparkling wines: contact with the lilies in barrels.Fortified wines: oxidative aging in barrels. The Use of Barrels Around the World: France: tradition and diversity in the use of barrels.United States: the influence of American oak on wines.Italy: the use of large botti and oak barrels.Spain: the use of barrels in red and white wines.Portugal: the importance of the barrel in the aging of Port Wine.Argentina: the use of French and American barrels in Malbec and other varieties.Chile: the influence of the barrel on Cabernet Sauvignon and Carménère.Australia: the use of barrels in Shiraz and Chardonnay.New Zealand: the influence of the barrel on Sauvignon Blanc and Pinot Noir. Alternatives to Oak Barrels: Oak chips: uses and limitations.Oak Staves: an alternative to micro-oxygenation.Other woods for aging: acacia, chestnut. Trends and Innovations: Oak barrels with different degrees of toasting.Oak barrels of different origins.Use of technology in the production of barrels.Research on the influence of barrels on wine.