Grumezescu, Alexandru Mihai, and Alina Maria Holban, eds. Alcoholic Beverages, Volume 7: The Science of Beverages. Cambridge, MA: Woodhead Publishing, 2019.
Spirit maturation varies with raw distillate composition, cask wood, size, treatment, temperature, and humidity; flavor develops through extraction and decomposition of wood compounds plus oxidation-reduction, esterification, Maillard, polymerization, and condensation reactions.
Katarzyna Pielech-Przybylska and Maria Balcerek, “New Trends in Spirit Beverages Production,” in Alcoholic Beverages, ed. Alexandru Mihai Grumezescu and Alina Maria Holban, The Science of Beverages 7 (Woodhead Publishing, 2019), 76 (PDF 101), https://doi.org/10.1016/B978-0-12-815269-0.00003-9.
Katarzyna Pielech-Przybylska and Maria Balcerek, “New Trends in Spirit Beverages Production,” in Alcoholic Beverages, ed. Alexandru Mihai Grumezescu and Alina Maria Holban, The Science of Beverages 7 (Woodhead Publishing, 2019), 76 (PDF 101), https://doi.org/10.1016/B978-0-12-815269-0.00003-9.
101
101
Pielech-Przybylska and Balcerek, “New Trends,” 76 (PDF 101).
New trends in spirit-beverage production: ageing
PDF101 / printed76. Rechecked maturation paragraph. This is a review of mechanisms, not a demonstration that every listed reaction is quantitatively important in every whiskey. The nearby assertion that ABV always decreases is not adopted.
Verified reference
Chapter authors and printed/PDF locators are recorded in the formatted citation properties. PDF101 / printed76. Rechecked maturation paragraph. This is a review of mechanisms, not a demonstration that every listed reaction is quantitatively important in every whiskey. The nearby assertion that ABV always decreases is not adopted.
Evidence chain
One canonical Source is related. Citation is ready for qualified research use; no new public course or manuscript placement is claimed.