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

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

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Tags
BourbonBourbonOak FinishingOak FinishingSensory EvaluationSensory EvaluationFlavor ChemistryFlavor ChemistryMaturation and WoodMaturation and Wood
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Legacy Single Excerpt
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Legacy Associated Permanent Note
Content
Citation(s) & Footnote(s)
Book(s)
One Literature Note synthesizes one Source. It should be understandable without reopening the source while remaining traceable to exact Excerpts.

Source argument

Summarize the author's central argument and relevant reasoning in your own words.

Evidence map

Connect the exact Excerpts that support this note. Do not place unlocated quotations only in the page body.

Researcher synthesis

Explain what the source contributes to the project, how it connects to other research, and where you agree, disagree, or remain uncertain.

Assessment

Record evidence quality, source limitations, and open questions. Separate the author's position from your interpretation.

Completion checklist

Exactly one canonical Source is related.
Every consequential assertion is backed by one or more Excerpts.
Core Summary is complete.
Author Argument and Researcher Synthesis are distinct.
Limitations and open questions are recorded.
Candidate durable ideas have been promoted to Zettels.
Note Status is Complete only after this checklist passes.
Date
August 29, 2026
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Contributors
Sergio O. Serna-HernandezSergio O. Serna-HernandezAndrew MaustAndrew MaustStephen T. TalcottStephen T. Talcott
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Source
No access
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Excerpts
[SRC-134] Abstract (PDF sheet 1)[SRC-134] Abstract (PDF sheet 1)[SRC-134] Extraction kinetics (PDF sheet 8)[SRC-134] Extraction kinetics (PDF sheet 8)
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Zettels
Controlled comparisons make flavor-development trials interpretableControlled comparisons make flavor-development trials interpretableSmall sensory pilots support local decisions, not category lawsSmall sensory pilots support local decisions, not category lawsProcess interventions require multi-objective validationProcess interventions require multi-objective validationMaximum extraction is not maximum qualityMaximum extraction is not maximum qualityOak contact is not equivalent to barrel maturationOak contact is not equivalent to barrel maturationBench-scale blending turns sensory intuition into a reproducible experimentBench-scale blending turns sensory intuition into a reproducible experiment
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Citations
[SRC-134] Abstract (PDF sheet 1)[SRC-134] Abstract (PDF sheet 1)[SRC-134] Extraction kinetics (PDF sheet 8)[SRC-134] Extraction kinetics (PDF sheet 8)
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