Grumezescu, Alexandru Mihai, and Alina Maria Holban, eds. Alcoholic Beverages, Volume 7: The Science of Beverages. Cambridge, MA: Woodhead Publishing, 2019.
Accelerated ageing with chips, staves, segments, or tablets depends on oak species and origin, fragment geometry, dose, liquid-contact surface, and toast intensity; high surface-to-volume ratios can yield more wood markers than barrels.
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), 78 (PDF 103), 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), 78 (PDF 103), https://doi.org/10.1016/B978-0-12-815269-0.00003-9.
103
103
Pielech-Przybylska and Balcerek, “New Trends,” 78 (PDF 103).
Wood fragments in accelerated ageing
PDF103 / printed78. Rechecked fragment geometry, toast and cachaça marker comparison. Faster extraction and higher marker concentrations do not prove sensory equivalence or lawful age labeling. Historical blanket legal assertion is not adopted.
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