Consumer-facing grain narratives should include process consequences.
Viscosity can constrain the practical use of a grain independent of its theoretical extract.
Wheat produced higher post-distillation residue viscosity than maize under the tested conditions (Tables IV–VI). This differs from flour-slurry RVA: wheat's RVA peak/final values were below maize's in Table II. Low-nitrogen wheat had higher RVA viscosity and yield but lower residue viscosity than paired high-nitrogen wheat.
6
3
Tables II, IV–VII; printed316,318–319
September27 full ten-page and visual review. Distinguish flour-slurry RVA from filtered post-distillation residue viscosity; these support different comparisons.
Whiskey Knowledge Databases › Evidence Excerpts
Verified Paraphrase checked against the complete supplied source.
Evidence
Wheat produced higher post-distillation residue viscosity than maize under the tested conditions (Tables IV–VI). This differs from flour-slurry RVA: wheat's RVA peak/final values were below maize's in Table II. Low-nitrogen wheat had higher RVA viscosity and yield but lower residue viscosity than paired high-nitrogen wheat.
Locator and context
Locator: PDF sheets 3, 5–6; printed 316, 318–319
Source section: Tables II and IV–VII; Results and Discussion
Context: Viscosity can constrain the practical use of a grain independent of its theoretical extract.
Interpretation and caution
Consumer-facing grain narratives should include process consequences.
Verification
Paraphrase and locator checked against the complete locally preserved source during the 2026-09-05 full-source pass.