Supports species as a probabilistic cooperage variable rather than a deterministic flavor guarantee.
Study of 286 oak samples; raw wood variation does not translate one-to-one into finished-spirit aroma.
The study reports large species-level differences in cis- and trans-whisky-lactone concentrations among oak samples, including a much higher average cis-lactone concentration in one species.
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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 reports large species-level differences in cis- and trans-whisky-lactone concentrations among oak samples, including a much higher average cis-lactone concentration in one species.
Context
Study of 286 oak samples; raw wood variation does not translate one-to-one into finished-spirit aroma.
Research annotation
Supports species as a probabilistic cooperage variable rather than a deterministic flavor guarantee.
Connected records
- Source: No access
- Literature note:
Literature Note — Oak Species and Whisky-Lactone Variability
- Citation: