Process for maturing high-proof beverages

The present invention relates to wine making. The process consists of subjecting the oak stave produced after separating off the matured, high-proof beverage to activation by cyclic action on said stave with an electromagnetic multi-mode field of standing waves having a frequency of from 2000 to 4500 MHz up to a heating temperature of 35 DEG to 55 DEG C with simultaneous blowing through of an oxygen-containing medium, extracting alcohol vapours from the stave up to a residual content of 5 to 10 %. Between the electromagnetic multi-mode field action cycles, the stave is cooled by the oxygen-containing medium to a temperature of 15 DEG to 25 DEG C. The alcohol vapours are trapped with the oxygen-containing medium and condensed. The high-proof beverage is stored in the presence of the activated stave. The matured, high-proof beverage is separated off from the stave. The process can be used in the food industry, in the pharmaceutical industry and in other industrial sectors.