Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. “Sources of Volatile Aromatic Congeners in Whiskey.” Beverages 9, no. 3 (2023): 64. https://doi.org/10.3390/beverages9030064.
Malting activates enzymes; kilning and roasting affect Maillard-derived aroma compounds and sulfur precursors. Water composition, milling and mashing influence the substrate available to fermentation.
Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. “Sources of Volatile Aromatic Congeners in Whiskey.” Beverages 9, no. 3 (2023): 64. https://doi.org/10.3390/beverages9030064.
Section 4.1
Kelly, O’Connor, and Kilcawley, “Sources of Volatile Aromatic Congeners,” Section 4.1.
Section 4.1
The article contains an unfinished Strecker-degradation sentence and compresses several biochemical pathways. Temperature examples describe particular contexts, not universal operating limits. Reference 41 concerns a thermophilic bacterial amylase and does not by itself establish a whiskey-water rule. Publisher main HTML and bibliography read; figures and complete-file preservation pending.
No access → No access
Source and locator
Section 4.1
Formatted outputs
Kelly, Thomas J., Christine O’Connor, and Kieran N. Kilcawley. “Sources of Volatile Aromatic Congeners in Whiskey.” Beverages 9, no. 3 (2023): 64. https://doi.org/10.3390/beverages9030064.
Usage and verification
Malting activates enzymes; kilning and roasting affect Maillard-derived aroma compounds and sulfur precursors. Water composition, milling and mashing influence the substrate available to fermentation.
The article contains an unfinished Strecker-degradation sentence and compresses several biochemical pathways. Temperature examples describe particular contexts, not universal operating limits. Reference 41 concerns a thermophilic bacterial amylase and does not by itself establish a whiskey-water rule.
Needs Review: source qualifications remain attached to this citation. Not placed in History or another publication. Main HTML read; figures and archive pending.