Arnold, Robert J., Alejandra Ochoa, Chris R. Kerth, Rhonda K. Miller, and Seth C. Murray. “Assessing the Impact of Corn Variety and Texas Terroir on Flavor and Alcohol Yield in New-Make Bourbon Whiskey.” PLOS ONE 14, no. 8 (2019): e0220787. https://doi.org/10.1371/journal.pone.0220787.
Thirty yield formulas divide recovered ethanol milliliters by 448 grams and agree with their cached values. The separate spirit-proof observations range from 117.732 to 128.238.
Arnold, Robert J., Alejandra Ochoa, Chris R. Kerth, Rhonda K. Miller, and Seth C. Murray. “Assessing the Impact of Corn Variety and Texas Terroir on Flavor and Alcohol Yield in New-Make Bourbon Whiskey.” PLOS ONE 14, no. 8 (2019): e0220787. https://doi.org/10.1371/journal.pone.0220787.
S6 Sheet1 B2:H32; S7 B2:E32
Arnold et al., “Corn Variety and Texas Terroir,” S6 Sheet1 B2:H32; S7 B2:E32.
S6 Sheet1 B2:H32; S7 B2:E32
Arithmetic agreement does not validate the underlying measurement or reproduce the statistical models. These experimental proofs and yields are not a commercial blending target or universal distillation specification.
No access → No access
Source and locator
S6 Sheet1 B2:H32; S7 B2:E32
Arnold, Robert J., Alejandra Ochoa, Chris R. Kerth, Rhonda K. Miller, and Seth C. Murray. “Assessing the Impact of Corn Variety and Texas Terroir on Flavor and Alcohol Yield in New-Make Bourbon Whiskey.” PLOS ONE 14, no. 8 (2019): e0220787. https://doi.org/10.1371/journal.pone.0220787.
Supported use
Thirty yield formulas divide recovered ethanol milliliters by 448 grams and agree with their cached values. The separate spirit-proof observations range from 117.732 to 128.238.
Arithmetic agreement does not validate the underlying measurement or reproduce the statistical models. These experimental proofs and yields are not a commercial blending target or universal distillation specification.
Needs Review for publication use; no History placement.