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.
A cellulose-depleted wood treatment yielded less glucose in a heated ethanol model than buffer-treated wood. This indirectly supports a cellulose contribution, without tracing labeled cellulose into commercial bourbon or measuring sensory effects. The model used toasting, not charring, and heated flammable ethanol in laboratory equipment; it is not a home-aging instruction. Results describe 180 minutes of initial sampling while Methods says 360; the published plot ends 180.
Jarrad Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging,” Scientific Reports 8 (2018): 15899, pp.7-8,10-11; Fig.7, 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.7-8,10-11; Fig.7.
pp.7-8,10-11; Fig.7
Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.7-8,10-11; Fig.7.
pp.7-8,10-11; Fig.7
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pp.7-8,10-11; Fig.7
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.7-8,10-11; Fig.7.
Short form: Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.7-8,10-11; Fig.7.
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.7-8,10-11; Fig.7, https://doi.org/10.1038/s41598-018-34204-1.
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A cellulose-depleted wood treatment yielded less glucose in a heated ethanol model than buffer-treated wood. This indirectly supports a cellulose contribution, without tracing labeled cellulose into commercial bourbon or measuring sensory effects. The model used toasting, not charring, and heated flammable ethanol in laboratory equipment; it is not a home-aging instruction. Results describe 180 minutes of initial sampling while Methods says 360; the published plot ends 180.