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 authors distinguish C (charred interior), P (thermally modified and penetrated wood), R (red-line boundary), and O (outer wood). Red-line location varies within and across staves, so anatomical sampling is not a fixed universal depth. Five staves per treatment and two ten-year barrels do not make every measured subsample an independent barrel. The five-year comparison held rye, whereas six- and ten-year samples involved bourbon.
Jarrad Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars from Oak Barrels into Bourbon Whiskey during Aging,” Scientific Reports 8 (2018): 15899, pp.2,10; Fig.1; supplementary Fig. S1, 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.2,10; Fig.1; supplementary Fig. S1.
pp.2,10; Fig.1; supplementary Fig. S1
Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.2,10; Fig.1; supplementary Fig. S1.
pp.2,10; Fig.1; supplementary Fig. S1
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pp.2,10; Fig.1; supplementary Fig. S1
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.2,10; Fig.1; supplementary Fig. S1.
Short form: Gollihue et al., “Liberation of Recalcitrant Cell Wall Sugars,” pp.2,10; Fig.1; supplementary Fig. S1.
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.2,10; Fig.1; supplementary Fig. S1, https://doi.org/10.1038/s41598-018-34204-1.
Usage map
The authors distinguish C (charred interior), P (thermally modified and penetrated wood), R (red-line boundary), and O (outer wood). Red-line location varies within and across staves, so anatomical sampling is not a fixed universal depth. Five staves per treatment and two ten-year barrels do not make every measured subsample an independent barrel. The five-year comparison held rye, whereas six- and ten-year samples involved bourbon.