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In-bottle Finishing of Bourbon: Chemical and Sensory Impacts of Infused Oak Spires. LWT – Food Science and Technology. DOI 10.1016/j.lwt.2026.119303.
The authors describe oak extraction as an initial rapid release, a stabilization phase, and a later slower phase, with treatment-dependent chemical trajectories.
In-bottle Finishing of Bourbon: Chemical and Sensory Impacts of Infused Oak Spires. LWT – Food Science and Technology. DOI 10.1016/j.lwt.2026.119303. PDF sheet 8.
PDF sheet 8
SernaHernandezEtAl2026InBottleFinishing, PDF sheet 8
Extraction kinetics
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