Jacques, K. A., T. P. Lyons, and D. R. Kelsall, eds. The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries. 4th ed. Nottingham: Nottingham University Press, 2003.
Whisky maturation combines oak-derived addition, volatile loss and adsorption, and chemical modification; the section explicitly draws on bourbon and general-whisky research.
T. Pearse Lyons, “Production of Scotch and Irish Whiskies: Their History and Evolution,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 218–220.
T. Pearse Lyons, “Production of Scotch and Irish Whiskies: Their History and Evolution,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 218–220.
220
218
Lyons, “Production of Scotch and Irish Whiskies,” 218–220.
Chapter 14 — Production of Scotch and Irish Whiskies
Fresh September28 recheck: printed218–219/PDF224–225 directly supports the three-part mechanism; printed220 includes authentication/conclusion/references. Figure15/PDF224 has an incorrect duplicated rectifier caption, so it is not quantitative evidence here. Mechanism retained independently of that caption.
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