Establishes a reusable quality-system principle for any proposed whiskey process intervention. Do not call a single condition universally best. Some sensory groups overlap; lack of significance is not equivalence. Table7.6 units and Fig7.17 prose/plot discrepancies remain recorded.
The product system is beer and sake, not whiskey. The transferable evidence is the validation design, not the treatment itself.
The carbon-dioxide microbubble treatment was evaluated not only for microbial and enzyme reduction but also for volatile composition, acids, sugars, bitterness, amino acids, microscopy, and trained sensory response; the best condition balanced several objectives rather than maximizing one.
237
221
Chapter 7, §7.8, Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles
Fresh whole-volume review September 28–29, 2026. Printed 221–237; PDF 246–262. Do not call a single condition universally best. Some sensory groups overlap; lack of significance is not equivalence. Table7.6 units and Fig7.17 prose/plot discrepancies remain recorded.
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