If you want wood oak is what's used in whiskey barrels and by a cheese making nun I just read about in Wisconsin the acidic properties of oak and fermentation actually kill bacterial bloom and this nun got a degree in micro biology so she could fight the FDA when they told her she had to use stainless steal.
She won her fight and is selling naturally fermented cheese in WI
Not to get off topi c but it seems that wood wouldn't be the most sanitary container for fermenting cheese. How are you supposed to clean the barrel between batches? All I can say is YUCK!
Thats what stainless steel is about in the food industry. It's not usually about alcohol but about being clean lol.