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.
The source distinguishes extraction of wood compounds from maturation through time and micro-oxygenation; aggressive new oak can create rapid woodiness without the integrated maturity associated with slower oxidative development.
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. 58.
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. 58.
58
58
Cisar-Erlach, The Flavor of Wood, PDF p. 58.
Maturity versus wood flavor
September 28 fresh complete 2019 edition review: corresponding passage at physical PDF 58–59. Existing locator 58 remains the 2020 capture sheet, not a print page. The 2019 full index closes the work-level gap; older capture is unchanged. Pohorec's practitioner distinction between wood intensity and maturity; adjacent oxygen and NAS explanations require the critical review's qualifications.
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