Cerveja é uma bebida alcoólica mundialmente popular e a mais consumida no Brasil. Existem diversos estilos de cerveja no mundo, os quais são produzidos por modificações no processo de produção, no uso de diferentes ingredientes, na maturação utilizando barris de madeira e/ou adição de fragmentos de madeira, entre outros. A maturação em madeira pode proporcionar complexidade aromática às bebidas, sendo a madeira de carvalho amplamente utilizada para a maturação de bebidas alcoólicas. O uso dessa madeira na maturação da cerveja é o foco desse trabalho, que maturou cervejas a 0°C, durante três meses, em garrafas de vidro de 600 mL, barris de carvalho e recipientes plásticos com cubos de carvalho, na dose de 3g/L, provenientes de três níveis diferentes de tosta (leve, média, e alta). Das cervejas oriundas dos diferentes tratamentos, foram analisadas graduação alcoólica, pH, acidez total, turbidez, fenólicos totais, cor e amargor; os compostos voláteis (aldeídos, ésteres e álcoois superiores) foram analisados por Cromatografia gasosa (FID) e os compostos fenólicos de baixo peso molecular (ácido gálico, 5-hidroximetil-furfural, furfural, ácido vanílico, ácido siríngico, vanilina, siringaldeído, coniferaldeído e sinapaldeído) por Cromatografia líquida de alta eficiência (HPLC). As cervejas também foram analisadas sensorialmente mediante teste de preferência. A análise dos resultados mostrou que não houve alterações na qualidade da cerveja que pudessem ser atribuídas ao armazenamento com madeira. Os compostos voláteis tiveram pequenas alterações, por outro lado, os compostos fenólicos de baixo peso molecular foram os que apresentaram maiores incrementos no período de três meses de maturação. Não houve diferença na aceitação sensorial entre as cervejas maturadas com cubos de madeira, barril e em garrafas de vidro. Futuros estudos são necessários para que seja possível obter um produto de qualidade que possa satisfazer o consumidor e seja acessível à indústria. / Beer is a very popular alcoholic beverage in the world and the most widely consumed in Brazil. There are many styles of beer in the world that can be produced by changes in the production process, use of various ingredients, maturation using wood barrels and / or addition of wood fragments, and others. Wood maturation can provide aromatic complexity to alcoholic beverages, and the oak wood is widely used. The use of oak in the maturation of beer is the focus of this work. The beers matured at 0 °C for three months in glass bottles of 600 mL, oak barrels and plastic containers with oak cubes at a dose of 3g/L, with three different levels of toasting (light, medium, and high). Beers resulting from the different treatments were analyzed physico-chemically (alcohol content, pH, total acidity, turbidity, total phenolics, color and bitterness), the volatile compounds (aldehydes, esters and higher alcohols) by gas chromatography (FID), the low molecular weight phenolic compounds (gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) by High Performance Liquid Chromatography (HPLC), and sensory. The analysis shows that there were no qualities changes in beer that could be attributed to the storage in contact with oak wood. The volatile compounds had minor changes; the low molecular weight phenolic compounds were those with the greatest increases within three months of maturation. There was no difference in sensory acceptance between beers matured in oak barrel, oak cubes and glass bottles. This work suggests that wood influences sensory beer, but more studies are needed to be able to get a quality product that can satisfy the consumer and is accessible to the industry.

O setor cervejeiro está em expansão tanto no Brasil quanto no mundo. Nos últimos anos, tem ocorrido uma expansão de microcervejarias que buscam produtos com qualidade diferenciada, atendendo a um número crescente de consumidores mais exigentes. O envelhecimento da cerveja possibilita diversificação e inovação do produto. O objetivo deste trabalho foi acompanhar a evolução na composição química da cerveja envelhecida e a influência sensorial do processo de envelhecimento em barris de dez litros de diferentes madeiras: Carvalho Americano (Quercus alba), Amburana (Amburana cearensis) e Cabreúva (Mycrocarpus frondosus); durante 6 meses. Amostras de cervejas armazenadas em barris de carvalho foram analisadas mensalmente. A comparação das características químicas e sensoriais das cervejas envelhecidas com a cerveja não envelhecida permitiram o conhecimento das modificações ocorridas ao longo do tempo e a determinação da qualidade do produto e características sensoriais. As amostras foram avaliadas mediante análises de indicadores de qualidade de cerveja, tais como grau alcoólico, pH, cor, compostos fenólicos totais e amargor; além de método cromatográfico (CG-DIC) para detalhar perfil de compostos aromáticos da bebida envelhecida. Testes sensoriais holísticos foram aplicados ao final dos processos para avaliação das amostras. Obtiveram-se parâmetros necessários para caracterizar o processo de envelhecimento da cerveja armazenada em barris de diferentes madeiras. O tratamento prévio dos barris garantiu estabilidade microbiológica durante o envelhecimento da cerveja durante os primeiros meses. A evolução da composição geral da cerveja do tipo Barleywine foi distinta em cada madeira, bem como as características sensoriais observadas segundo diferentes metodologias (Napping e Ultraflash profile). As cervejas envelhecidas em madeiras brasileiras se destacaram quanto ao teor de compostos fenólicos totais e diferiram entre si quanto aos parâmetros físico-químicos de coloração e medida de amargor. / The beer industry is expanding both in Brazil and in the world. In recent years microbreweries have been expanding, seeking products with differentiated quality to serve a growing number of discerning consumers. Aging beers enable product diversification and innovation. The objective of this work was to follow the evolution of the chemical composition and the influence on sensory profile of aging beer in ten-litter barrels made of different woods: American oak (Quercus alba), Amburana (Amburana cearensis) and Cabreúva (Mycrocarpus frondosus); during six months. Samples of beers stored in new barrels made of different woods were analyzed monthly. The comparison of chemical and sensorial characteristics between aged and non-aged beer allowed the knowledge of the changes that have occurred over time and the determination of the optimum quality product and sensory aspects. Samples will be evaluated through quality analysis, such as alcohol content, pH, color, total phenolics and bitterness. The profile of congeners and aromatic compounds were analyzed by chromatographic method (GC-FID). Holistic sensory tests were applied at the end of the maturation processes for evaluation of the samples. The barrel previous treatment assured beer microbiological stability during the first months of aging process. General composition evolution of the Barleywine beer was distinct for each wood, as well as sensory characteristics observed through different methods (Napping and Ultraflash profiling). Beers aged in brazilian-wood barrels highlighted regarding their total phenolic contente and differentiated from each other after physic-chemical parameters namely color and bitterness.

Nas últimas décadas, houve um aumento do consumo de cerveja no Brasil e no resto do mundo. Existem diversos conceitos e metodologias que diferenciam os estilos de cerveja, sejam nas modificações dos processos de produção, uso de diferentes ingredientes, fermentações em fermentadores de diferentes tipos, metodologias de envase, utilização de madeira na maturação da bebida, entre outros. Paralelamente à evolução dos conhecimentos científicos em Microbiologia, tais como, o crescente entendimento da fisiologia celular, as técnicas de imobilização da levedura cervejeira e o isolamento de novas estirpes que fornecem características aromáticas diferenciadas às cervejas. O armazenamento de bebidas em barris de madeira é amplamente utilizado desde a antiguidade na produção de bebidas, seja na forma de armazenamento e no aumento da complexidade do produto. O objetivo desta pesquisa foi avaliar a formação de alguns compostos aromáticos durante o envelhecimento de cerveja tipo Flanders Red Ale em barris de madeira, levando em consideração aspectos químicos e microbiológicos tais como: congêneres de maturação analisando os conteúdos de compostos fenólicos de baixo peso molecular determinados por cromatografia líquida de alto desempenho, congêneres voláteis (aldeídos, ésteres e álcoois superiores) determinadas por cromatografia em fase gasosa e as propriedades microbiológicas da cerveja como viabilidade celular, meios de cultivo diferenciados para isolamento de levedura totais, bactérias ácidos acéticas, bactérias láticas e meio modificado para isolamento de Brettanomyces. O estudo foi realizado nas dependências da microcervejaria do Departamento de Agroindústria, Alimentos e Nutrição da Escola Superior de Agricultura Luiz de Queiroz, Piracicaba (SP). A fermentação primária do mosto cervejeiro foi conduzida à 23°C em fermentador cilíndrico cônico de inox, após refrigeração a 0°C por duas semanas a cerveja foi armazenada em barris (50 litros) de carvalho americano à 25°C por três e cinco meses. Após a maturação, uma cerveja nova (Young Ale) foi produzida e misturada (Blend) com a cerveja envelhecida em diferentes proporções: cerveja Young Ale; blends com 33% e 66% de cerveja envelhecida; 100% cerveja envelhecida, após os Blends, as cervejas foram engarrafadas e armazenadas por um período de três meses para início das análises químicas, microbiológicas e sensoriais. Ocorreram alterações químicas e microbiológicas que favoreceram o aumento da complexidade da cerveja após passar por um período de armazenamento em barril de carvalho, sendo que, essa alteração foi maior proporcionalmente ao aumento do tempo de armazenamento da cerveja. / In recent decades, there has been an increase in beer consumption in Brazil and around the world. There are many methodologies and concepts that differentiate styles of beer, are the modifications of the production processes, use of various ingredients fermentations in fermenters of different types of packaging methodologies, wood use in beverage maturation, among others. Parallel to the development of scientific knowledge in microbiology, such as the growing understanding of cellular physiology, the immobilization techniques of brewing yeast and isolation of new strains that provide aromatic characteristics differentiated the beers. The storage of drinks in wooden barrels is widely used since antiquity in the production of drinks. The objective of this research was to evaluate the formation of some aromatic compounds at Ale type beer aging in wooden barrels, taking into account chemical and microbiological aspects such as: maturation of similar analyzing the content of phenolic compounds of low molecular weight determined by chromatography high performance liquid volatile counterparts (aldehydes, esters and higher alcohols) determined by gas chromatography using a flame ionization detector and microbiological properties of beer analyzing cell viability, different culture media for total yeast, bacteria acetic acid, Lactic acid bacteria and growth medium modified to Brettanomyces. The study was conducted in the microbrewery premises of the agribusiness department, food and nutrition Luiz de Queiroz College of Agriculture, Piracicaba (SP). The primary fermentation was conducted at 23° C in tapered cylindrical stainless steel fermenter after cooling to 0° beer was stored in barrels (50 liters) American oak at 25° C for three and five months. After maturation, a new beer (Young Ale) was produced and blended (blend) with the aged beer bottled and stored for analysis. After maturation, a new beer (Young Ale) was produced and mixed ( Blend ) with the beer aged in different proportions : Young beer Ale ; blends of 33 % and 66 % of aged beer; 100 % aged beer, the beers were bottled and stored for a period of three months to the beginning of the chemical, microbiological and sensory analysis. Microbial and chemical chenges accurred that favored increased complexity of the beer after passing through a storage period in oak barrel, and that changes was greater in proportion to the increase beer storage time.

De par ses propriétés physiques et chimiques particulières du bois de chêne, une barrique est le siège de phénomènes de transfert très complexes. Les tonnelleries souhaitent apporter de plus en plus de précision pour le choix des barriques en ce qui concerne les arômes transmis au bois mais aussi en ce qui concerne les échanges entre l’atmosphère du chai et le vin. Le projet a permis d’améliorer les connaissances sur les phénomènes de transfert d’oxygène au travers des douelles et à l’inter-douelle et de quantifier l’importance des paramètres interagissant sur les transferts tels les phénomènes d’absorption, le type de chauffe et les caractéristiques du bois. Cette étude a permis de définir des paramètres de caractérisation des barriques par rapport au transfert d’oxygène afin de mieux conseiller les utilisateurs pour le choix des barriques et leur mise en œuvre. L’objet du projet repose sur une approche pluridisciplinaire. Nous avons caractérisé les barriques pour émettre des hypothèses de transfert, puis nous avons quantifié la cinétique de désorption d’oxygène du bois et de son imprégnation. De plus, nous avons évalué la quantité d’oxygène consommé par les polyphénols. Enfin, grâce au développement d'un perméamètre permettant de placer les morceaux de douelles dans des conditions opératoires variées, nous avons mesuré des flux d’oxygène de part et d’autre de la cellule. La désorption est le phénomène prépondérant dans l'apport d'oxygène. Le transfert d'oxygène se fait essentiellement à l'inter-douelle dans les zones de faibles pressions. / Many complex transfer phenomena occur in Oak barrels, due to the physical and chemical properties of Oak wood. Coopers want to provide their consumers with more and more advice according to the aromas given by the wood of the barrel to the wine but also according to the interactions between the winery atmosphere and the wine. The aim of this project is to improve the knowledge of oxygen transfer through staves and between two staves. It is also to quantify the parameters that influence the oxygen transfer such as absorption phenomena, type of barrel toasting and oak wood characteristics. This study should bring to light characteristic parameters of barrels according to oxygen transfer in order to give better advice to users. This would allow them to choose the best barrels and know how to implement them. This project uses a multidisciplinary approach. The first part is to characterize barrels is order to suggest hypothesis about transfer phenomena. Then, kinetics of impregnation and desorption of oxygen contained in oak wood are quantified. Moreover, we try to evaluate the quantity of oxygen consumed by polyphenols. Finally, oxygen transfer evaluation is possible thanks to the development of a new cell allowing us to place a piece of stave in various operating conditions and to measure the flux of oxygen on both sides of the cell. Thus, the laws of transfer can be described; modeling of the quantity of oxygen transferred to wine could be done according to the utilization conditions and to the type of staves.

A cachaça é uma bebida típica brasileira, majoritariamente consumida ao natural. Sua qualidade pode ser melhorada pelo envelhecimento. No Brasil, o envelhecimento é tradicionalmente feito pelo armazenamento do destilado em toneis de madeira de lei nacional. O uso de toneis demanda alto custo inicial e longo prazo de imobilização do produto e capital. Alternativas de armazenamento têm sido procuradas, porém sem solução para o envelhecimento. A possibilidade do uso de fragmentos de carvalho para a maturação da cachaça pode proporcionar um maior campo de tipicidades para a bebida. O objetivo deste trabalho foi estudar congêneres voláteis e de maturação em cachaça macerada com fragmentos de madeiras de carvalho proveniente de diferentes florestas francesas (Allier, Vosges e Nièvre) e com diferentes intensidades de tosta (fraca, média e forte). Os congêneres voláteis (acetaldeído, acetato de etila, metanol, 2-butanol, 1-propanol, isobutanol, 1- butanol, álcool isoamílico e ácido acético) foram detectados e quantificados por cromatografia gasosa com detector de ionização de chama (GC-FID) e os congêneres de maturação (ácido gálico, 5-hidroximetilfurfural, furfural, ácido vanílico, ácido siríngico, vanilina, siringaldeído, coniferaldeído e sinapaldeído) foram analisados por cromatografia líquida de alta eficiência (HPLC/CLAE). Testes sensoriais foram realizados para a verificação da aceitação das amostras pelos consumidores quanto aos parâmetros de cor, aroma, sabor e impressão global. A concentração de congêneres voláteis não foi influenciada pelos tratamentos. A presença de congêneres de maturação permitiu concluir que não há contestação na capacidade de ceder compostos entre as madeiras das diferentes florestas, porém a peculiaridade de cada uma delas é destacada quando se analisa a predominância dos compostos de interesse. Em virtude da ampla concentração de congêneres de maturação presente em madeiras de Vosges e de Allier com tosta forte, pudemos supor maior complexidade química na cachaça macerada nessas condições. Seria ainda possível a variação da cachaça macerada mediante uso de fragmentos de carvalho de origens distintas combinando com diferentes intensidades de tosta. Os testes sensoriais apontaram elevada aceitação quanto aos atributos analisados, porém não houve efeito perceptível entre as diferentes madeiras e tostas. O uso de lascas de madeira para a maceração de bebidas não é reconhecido como processo de envelhecimento, podendo ser confundido com ato fraudulento. O presente estudo representa um embasamento teórico-prático para a possível aplicação da metodologia, porém ressalta a importância do estudo comparativo entre o envelhecimento em toneis e por interação de lascas de madeira, visando identificar similaridades e diferenças entre as metodologias e verificar a viabilidade de sua aplicação. / Cachaça is a typical Brazilian spirit, consumed mostly natural. Its quality may be improved by aging. In Brazil the aging process is traditionally done by keeping the spirit in barrels made of national hardwood. The use of barrels demand high initial cost and long-term of immobilization of product and capital. Storage alternatives have been sought, but without solution for aging so far. The possibility of using oak fragments for cachaça maturation may provide a wider field of specificities to the spirit. The objective of this research was to study volatile and maturation congeners in cachaça macerated with fragments of oak wood from different French forests (Allier, Vosges and Nièvre) and with different intensities of toasting (low, medium and high). The volatile congeners (acetaldehyde, ethyl acetate, methanol, 2- butanol, 1-propanol, 1-butanol, isobutanol, isoamyl alcohol and acetic acid) were detected and quantified by gas chromatography with flame ionization detector (GCFID) and the maturation congeners (gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, syringaldehyde, coniferaldehyde and synapaldehyde) were measured by high performance liquid chromatography (HPLC). Sensory tests were performed to verify consumer´s acceptance concerning the parameters of color, aroma, flavor and global acceptation. The concentration of volatile congeners was not influenced by the treatments. The presence of maturation congeners indicated the ability of the different wood fragments in supplying compounds to the spirit. Nevertheless the peculiarity of each one is highlighted when the compounds predominance is investigated. Due to the high concentration of maturation congeners supplied by Allier and Vosges woods at high toast, we could assume more chemistry complexity for the cachaças macerated in these conditions. It could also be possible modeling cachaça based on maceration with oak fragments from different origins combined with different intensities of toasting. Sensory tests showed high acceptance on the attributes evaluated, but there was no considerable effect between the different woods and toastings. The use of wood fragments to cachaça maceration is not allowed by the Brazilian laws as an aging process, and might be considered a fraudulent act. This study represents a theoretical and practical basis for a possible application of the methodology. It stresses the importance of a further comparative study concerning aging in barrel and by interaction of wood fragments in order to identify similarities and differences between the methodologies and verify the feasibility of its implementation.

Every year, millions of acres of forest and rangeland are burned in prescribed burns as well as wildfires. The costs associated with wildfires may be some of the largest we face as a society both in material goods and in life. The importance of managing fire fuels has increased with the development of the wildland-urban interface. With this increased emphasis has come the development of tools to assess, map, and simulate fuel maps at a landscape level. These fuel maps are then input into computer-aided wildfire simulation models that are used by land managers in the planning process. A current challenge for land managers is to find efficient ways to measure the amount and structure of fire fuels on a landscape level. Fuel models are one of the required inputs for software that mathematically computes wildfire rate of spread. Various methods have been used to develop fuel maps. It is the objective of this thesis to develop a method by which fuel models can be predicted and mapped on a landscape level through utilization of remotely sensed data. The proposed process for this method is: 1) develop landcover classification, 2) assess data analysis approaches for use in creation of predictive regression models, 3) correlation of data results to Natural Fuels Photo Series, and 4) translate Natural Fuels Photo Series classifications into fuel models described by Scott and Burgan.

The Department of Energy Oak Ridge Reservation (ORR) and the nearby adjoining City of Oak Ridge, Tennessee had experienced a rise in deer-vehicle collisions (DVCs) to the point where safety for employees and residents became a concern. I investigated the effect of hunting, land cover, road mileage, season, lunar phase, sex, and change in traffic patterns that coincide with work shifts on DVCs from 1975 - 2008. The study area was divided into grids of 1.5 km² each for administration and data recording by managing agencies. Statistical analyses were performed on the ORR (121 grids) and GIS analyses were performed on the entire study area that included ORR and the city of Oak Ridge (190 grids). The number of DVCs in 1975 was 16 and reached a high of 273 in 1985. Therefore, managers initiated a hunting program in 1985 and recorded deer harvest numbers by grid each year. Deer harvest has been occurring from 1985 until present, except when hunting was cancelled due to security concerns after the September 11 terrorist attacks in 2001. By 2008, the number of DVCs had decreased to 100 per year. When hunting first started in 1985, they harvested 926 deer. By 2008, that number was down to 481. I used GIS mapping to record DVCs, deer harvest per grid, landcover types, and mileage per grid to determine factors affecting DVCs on the smaller landscape. Following the initiation of annual hunts, both the annual deer harvest and the number of DVC’s have fallen, presumably because the overall deer population has declined from high pre-hunting levels. Deer harvest appears to be related to landcover characteristics, as a higher percentage of deer were harvested from forested areas than from other landcover types, as forested areas were most prominent. The months of October, November, and December had the highest DVC numbers. Increased traffic during starting and leaving shift times seem to increase the number of DVCs as well. Lunar phases only seem to significantly increase DVCs during the gestation and fawning seasons. Does are involved more frequently with DVCs than bucks during gestation, fawning and prerut, but not during the rutting season. I expect managers can use this data to guide intensive local management aimed at reducing DVCs by increasing the number of deer harvested and increased public education.

Regenerating oak (Quercus spp.) is a problem on most intermediate to high-quality sites throughout the eastern US. Oak is often present in the overstory and abundant in the understory, but is absent from the midstory due to increased competition from less-valuable mesic species such as Liriodendron tulipifera and Acer rubrum. Red maple has expanded its range dramatically since fire suppression began in the 1930s, and is an important competitor of oak. To study relationships between oak and silvicultural treatments, an experiment was initiated in 1990 that included three northern red oak (Quercus rubra)-dominated stands and three red pine (Pinus resinosa) plantations in northern Lower Michigan. Areas of each stand were thinned to four levels of canopy cover in 1991: clearcut, 25% residual canopy, 75% residual canopy, and uncut control, with caged and uncaged northern red oak seedlings planted within each treatment. A thick midstory of red maple developed over the subsequent ten years, hindering development of advance oak regeneration. Low-intensity, early-spring prescribed fires were conducted on all stands in 2002 and 2008 in an effort to control red maple. Heights of planted red oak and naturally occurring red maple and oak regeneration in three size classes were measured before and after each fire with the objectives to: 1) Test the hypothesis that oak sprouts would have greater height growth after the 2008 prescribed burn than after the 2002 prescribed burn; 2) Test the hypotheses that (a) red maple stems would be reduced to a greater degree following the 2008 burn than following the 2002 burn, and that (b) the number of natural oak stems would be increased to a greater degree following the 2008 burn than following the 2002 burn; and 3) Evaluate the relationships between post-burn planted oak sprout height and pre-burn planted oak sprout height, fire temperature, and canopy cover. Following the second fire, planted oak sprouts increased in height rapidly in pine stands, where there was little red maple competition, but grew less rapidly in oak stands. Red maple densities decreased more following the first fire than the second fire. The hypothesis that natural oak regeneration stem densities would increase to a greater degree following the 2008 burn than following the 2007 burn was not supported. Pre-burn planted oak height was the best predictor of post-burn planted oak height.

Surface mining is a major industry in eastern Tennessee that removes much of the native forest. To restore the forest, reclamation practices are used. These include planting a ground cover species with native hardwoods. Competition between the ground cover and tree species for soil resources could hinder growth and decrease survival of the trees. Northern red oak (Quercus rubra) was used for this study to examine the possible effects of this competition and the relationships between root growth and soil moisture through a field and a greenhouse experiment. A field experiment was designed using four different ground cover treatments (Soldiago nemoralis, Medicago sativa, Panicum virgatum, and bare ground) with four different hardwood species. Northern red oak was measured for this study. The results showed that the site physical factors (slope position, soil temperature, and soil moisture) were not related to each other. Soil moisture varied by depth with the lower depths (46 cm to 76 cm) was much higher than the upper depths (0 to 46 cm). Root growth did not differ by treatment or percent cover. Both soil temperature and ground cover percentage increased over the growing season. Root growth showed a relationship with depth with the upper depths of soil having more roots than the lower depths. Annual rye was used as well as switchgrass, alfalfa, and bare ground treatments for a green house study. Two-year-old Northern red oak seedlings were first planted in pots and then ground covers were established and grown for 9 weeks. Then water stress was imposed over two dry down periods during which transpiration and soil moisture were measured. Root growth was measured after harvest. The results showed a relationship between transpiration and soil moisture. Soil moisture was highest in the bare ground treatment and lowest in the annual rye treatment. Fine root development of trees was greatest in the bare and alfalfa and lowest in the annual rye. Switchgrass had the second highest soil moisture and third highest fine root development. Root growth was related to both soil moisture and transpiration.

Oak wilt is a fatal disease of oaks caused by the fungus Ceratocystis fagacearum. Loss or degradation of habitat due to the disease may negatively affect the federally endangered golden-cheeked warbler (Setophaga chrysoparia). To assess the impact of oak wilt on golden-cheeked warblers, I investigated its influence on habitat selection and quality. I used remote sensing to estimate the amount of potential golden-cheeked warbler habitat currently affected by oak wilt, to predict the amount of potential habitat likely to be affected in the near future, and to assess the current probability of warbler occupancy in areas affected by oak wilt historically. I also quantified vegetative characteristics to assess overstory vegetation and regeneration in areas affected by the disease. I found proportional occupancy and territory density in unaffected areas to be, respectively, 3.5 and 1.8 times that of affected areas. Pairing success was 27% lower for territories containing oak wilt but fledging success was not affected. I estimated that 6.9% of potential golden-cheeked warbler habitat and 7.7% of the total area within my study region was affected by oak wilt in 2008. By 2018, I predicted that 13.3% of potential golden-cheeked warbler habitat and 16.0% of the study region would be affected by the disease. Using historical imagery, I found that areas affected by oak wilt in the past are less likely to be classified as current potential warbler habitat than areas never affected by the disease. I found no differences between the understory vegetation of affected and unaffected areas but that oaks were more common in the overstory than in the understory, suggesting that species composition in affected areas may shift in the years following an outbreak of the disease. My results suggest that the presence of oak wilt negatively influences habitat selection and quality for golden-cheeked warblers, likely due to reduced canopy cover in susceptible oak species. Additionally, oak wilt frequently occurs in golden-cheeked warbler habitat and will continue to spread into warbler habitat in the coming years. Future management efforts should address the threat oak wilt poses to golden-cheeked warblers by incorporating applicable preventative measures.