Supports treating toast as a kinetic and compositional variable rather than a simple flavor label.
Cognac eau-de-vie experiment; transfer to whiskey should be framed as comparative oak chemistry, not direct bourbon proof.
The study found lower ellagitannin concentrations in highly toasted barrels, sufficient to distinguish barrels by toast level.
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Abstract
Checked against PDF page 1; paraphrase preserves the source's scope and qualifications.
Verification: Checked against PDF page 1; paraphrase preserves the source's scope and qualifications.
Evidence record
Captured evidence
The study found lower ellagitannin concentrations in highly toasted barrels, sufficient to distinguish barrels by toast level.
Context
Cognac eau-de-vie experiment; transfer to whiskey should be framed as comparative oak chemistry, not direct bourbon proof.
Research annotation
Supports treating toast as a kinetic and compositional variable rather than a simple flavor label.
Connected records
- Source: No access
- Literature note:
Literature Note — Barrel Toasting and Ellagitannin Kinetics
- Citation: