There are undeniably major financial attractions both in reducing storage capacity and reducing the large evaporation losses that result during maturation. However, the restrictive legislation that applies to cask maturation, and requires a minimum maturation time for many beverages, restricts the adaptation of any new methods and technology. The prestige image of many alcoholic beverages is also thought to depend largely on the maintenance of traditional methods of production.It is not surprising that much of the research and application of accelerated maturation methods has occurred
in Eastern Europe where the production of brandy and other spirits is significant but controlled by fewer regulations defining the method of maturation. Most recent research has focused on allowing greater control and manipulation of the maturation stage, while preserving the use of cask-maturation.