[SRC-134] Abstract (PDF sheet 1)

Annotation

Directly relevant to bourbon finishing, but bounded to one starting bourbon and the tested small-scale system.

Challenges Claims

Citations

[SRC-134] Abstract (PDF sheet 1)

Context

The abstract defines the experimental intervention and endpoints.

Excerpt ID

1221

Excerpt Text

A twelve-week in-bottle bourbon study compared non-infused, wine-infused, and coffee-infused toasted American-oak spires using chemical and sensory measurements.

Literature Notes

In-bottle Finishing of Bourbon: Chemical and Sensory Impacts of Infused Oak Spires — Full-Source Literature Note

Locator End

Locator Start

PDF sheet 1

Locator Type

Page

Originating Working Notes

Page (text)

Source

No access

Source Section

Abstract

Supports Claims

Controlled comparisons make flavor-development trials interpretable

Tags

BourbonOak FinishingSensory Evaluation

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Verified

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