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.
TFA and sulfuric-acid hydrolysis give different neutral-sugar quantities and statistical contrasts. TFA did not show a significant new-C versus new-O total-sugar difference; sulfuric analysis did. Subsequent aging effects depend on assay and contrast. These are hydrolyzed alcohol-insoluble wood measurements, not ready-to-drink whiskey sweetness. The authors discuss incomplete TFA hydrolysis and acid-driven sugar degradation as methodological explanations.
Jarrad Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging,” Scientific Reports 8 (2018): 15899, pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5, 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.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5.
pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5
Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5.
pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5
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pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5
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.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5.
Short form: Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5.
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.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5, https://doi.org/10.1038/s41598-018-34204-1.
Usage map
TFA and sulfuric-acid hydrolysis give different neutral-sugar quantities and statistical contrasts. TFA did not show a significant new-C versus new-O total-sugar difference; sulfuric analysis did. Subsequent aging effects depend on assay and contrast. These are hydrolyzed alcohol-insoluble wood measurements, not ready-to-drink whiskey sweetness. The authors discuss incomplete TFA hydrolysis and acid-driven sugar degradation as methodological explanations.