Oak polymers and char generate distinct whiskey effects — PDF p. 83

Cisar-Erlach, Artur. The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark. New York: Abrams Press, 2020.

Hemicellulose contributes caramelized sugars and color, lignin yields aromatic compounds such as vanillin, lipids contribute lactones, and the char layer both changes extractives and adsorbs some off-notes.

Artur Cisar-Erlach, The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark (New York: Abrams Press, 2020), PDF p. 83.

Artur Cisar-Erlach, The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark (New York: Abrams Press, 2020), PDF p. 83.

83

83

Cisar-Erlach, The Flavor of Wood, PDF p. 83.

From tree to spirit: wood chemistry

September 28 fresh complete 2019 edition review: corresponding passage at physical PDF 84. Existing locator 83 remains the 2020 capture sheet, not a print page. The 2019 full index closes the work-level gap; older capture is unchanged. Book's compressed wood-chemistry account; attribution is verified, but mechanisms and char/toast wording need technical corroboration.