Reported compound trends vary across studies; wood origin, seasoning duration, kiln treatment, and analytical method must be preserved. Fresh audit: Seasoning is active processing; compound directions vary across the cited oak types, time spans and methods. No single optimized duration follows.
Review of stave preparation before cooperage heat treatment.
Air seasoning changes oak through rain leaching, fungal colonization, and enzyme activity as well as moisture loss, altering tannins, phenolics, lactones, furans, cellulose, and the extractive profile presented to spirit.
PDF sheet 314 / printed p. 306
PDF sheet 310 / printed p. 302
Chapter 8 — Maturation
September 28 fresh audit: passage and locator checked against the supplied 533-sheet PDF. Seasoning is active processing; compound directions vary across the cited oak types, time spans and methods. No single optimized duration follows.
Verified evidence record from the complete review of Whisky Science: A Condensed Distillation.
Evidence
Air seasoning changes oak through rain leaching, fungal colonization, and enzyme activity as well as moisture loss, altering tannins, phenolics, lactones, furans, cellulose, and the extractive profile presented to spirit.
Locator
- Section: Chapter 8 — Maturation
- Start: PDF sheet 310 / printed p. 302
- End: PDF sheet 314 / printed p. 306
Context
Review of stave preparation before cooperage heat treatment.
Annotation
Reported compound trends vary across studies; wood origin, seasoning duration, kiln treatment, and analytical method must be preserved.
Supports
September 28 audit
Seasoning is active processing; compound directions vary across the cited oak types, time spans and methods. No single optimized duration follows.