The diploma thesis was focused on evaluation of selected species of wood species serving as a replacement for barrique barrels. The theoretical part was focused on the production of barrels and chemical composition of wood. It also dealt with the most common types of chippings used to make barrels and their alternatives in similarly wooden chips. For this experiment, 8 species of trees were selected which were subsequently heat treated to the desired levels of 110 ° C, 175 ° C and 200 ° C. Wooden chips were applied to the Riesling wine and changes in wine were followed after a period. Spectophotometry was used to monitor antioxidant capacity, and the content of total polyphenols in wine was determined. Finally, a sensory analysis was performed.