Gollihue, Jarrad, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, and Seth DeBolt. “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging.” Scientific Reports 8 (2018): 15899. https://doi.org/10.1038/s41598-018-34204-1.
X-ray and microscopy results support reduced crystalline organization in charred oak and strong loss of detectable C-layer cellulose after aging. Figure 2 gives relative crystallinity about 26.15 in new C versus 59.54 outer, and 3.09 in ten-year C versus 59.24 outer. Table S1 defines the index as percent; the narrative incorrectly attaches diffraction-angle notation to the index. Fluorescence and crystallinity are not direct measurements of dissolved bourbon sugar.
Jarrad Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging,” Scientific Reports 8 (2018): 15899, pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2, https://doi.org/10.1038/s41598-018-34204-1.
Gollihue, Jarrad, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, and Seth DeBolt. “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging.” Scientific Reports 8 (2018): 15899. https://doi.org/10.1038/s41598-018-34204-1. Located evidence: pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2.
pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2
Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2.
pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2
Complete source package read; original PDF and supplementary cell locators checked. Does not endorse unreconciled numerical claims.
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pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2
Formatted outputs
Gollihue, Jarrad, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, and Seth DeBolt. “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging.” Scientific Reports 8 (2018): 15899. https://doi.org/10.1038/s41598-018-34204-1. Located evidence: pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2.
Short form: Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2.
Footnote: Jarrad Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging,” Scientific Reports 8 (2018): 15899, pp.3-5; Figs.2-4; supplementary Table S1 and Fig. S2, https://doi.org/10.1038/s41598-018-34204-1.
Usage map
X-ray and microscopy results support reduced crystalline organization in charred oak and strong loss of detectable C-layer cellulose after aging. Figure 2 gives relative crystallinity about 26.15 in new C versus 59.54 outer, and 3.09 in ten-year C versus 59.24 outer. Table S1 defines the index as percent; the narrative incorrectly attaches diffraction-angle notation to the index. Fluorescence and crystallinity are not direct measurements of dissolved bourbon sugar.