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.
Yeast strain, nutrients, oxygen, temperature and wort treatment affect ester, higher-alcohol, aldehyde and sulfur-compound profiles. Trace abundance and sensory impact are different questions.
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.
Sections 4.2–4.2.2
Kelly, O’Connor, and Kilcawley, “Sources of Volatile Aromatic Congeners,” Sections 4.2–4.2.2.
Sections 4.2–4.2.2
Do not convert nitrogen or oxygen discussions into one-direction guarantees. The diacetyl-to-acetoin reaction is described as decarboxylation and warrants mechanism checking. The broad characterization of all brewing/wine yeasts and several cross-beverage reference assignments are overgeneralized. Publisher main HTML and bibliography read; figures and complete-file preservation pending.
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Source and locator
Sections 4.2–4.2.2
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
Yeast strain, nutrients, oxygen, temperature and wort treatment affect ester, higher-alcohol, aldehyde and sulfur-compound profiles. Trace abundance and sensory impact are different questions.
Do not convert nitrogen or oxygen discussions into one-direction guarantees. The diacetyl-to-acetoin reaction is described as decarboxylation and warrants mechanism checking. The broad characterization of all brewing/wine yeasts and several cross-beverage reference assignments are overgeneralized.
Needs Review: source qualifications remain attached to this citation. Not placed in History or another publication. Main HTML read; figures and archive pending.