Miller, Gregory H. Whisky Science: A Condensed Distillation. Cham: Springer, 2019. https://doi.org/10.1007/978-3-030-13732-8.
Adding water can increase long-chain ester abundance in the headspace and raise some above olfactory thresholds.
Gregory H. Miller, Whisky Science: A Condensed Distillation (Cham: Springer, 2019), 360–361, https://doi.org/10.1007/978-3-030-13732-8.
Gregory H. Miller, Whisky Science: A Condensed Distillation (Cham: Springer, 2019), 360–361, https://doi.org/10.1007/978-3-030-13732-8.
361
360
Miller, Whisky Science, 360–361.
9.2 Congeners and the Structure of Ethanol–Water
Printed pp. 360–361 correspond to PDF pp. 368–369. Both rendered pages and Figure 9.39 were visually checked on 2026-08-24.
Source and locator
Printed pp. 360–361 (PDF pp. 368–369), section 9.2.
Supported use
Supports the mechanism by which a small water addition can change detectable aroma.