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.
The paper extrapolates approximately 300 g of C-layer glucose building blocks and 1.3 g/L in a standard barrel. These are not measured bottle concentrations; 300 g divided by the stated 200 L barrel capacity would be 1.5 g/L before other assumptions. The authors explicitly say the proposed downstream ethyl-glucoside/HMF pathway has not been shown in whiskey solution. Do not turn it into a claim that a bourbon contains a measured amount of sweet 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.8-9, Discussion, 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.8-9, Discussion.
pp.8-9, Discussion
Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.8-9, Discussion.
pp.8-9, Discussion
Complete source package read; original PDF and supplementary cell locators checked. Does not endorse unreconciled numerical claims.
No access › No access
Source and locator
pp.8-9, Discussion
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.8-9, Discussion.
Short form: Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.8-9, Discussion.
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.8-9, Discussion, https://doi.org/10.1038/s41598-018-34204-1.
Usage map
The paper extrapolates approximately 300 g of C-layer glucose building blocks and 1.3 g/L in a standard barrel. These are not measured bottle concentrations; 300 g divided by the stated 200 L barrel capacity would be 1.5 g/L before other assumptions. The authors explicitly say the proposed downstream ethyl-glucoside/HMF pathway has not been shown in whiskey solution. Do not turn it into a claim that a bourbon contains a measured amount of sweet sugar.