Comparative flavor-design model; vermouth data do not directly establish whiskey outcomes.
Critical reading/evidence map, not a quotation or endorsement of every source claim. Chapter 2 reviewed in full; detailed discussion and locators in the linked Literature Note.
Chapter2 traces base wine, yeast, spirit, botanicals, sugar/acidity, maturation and stabilization. Tables/Figs at PDF62–83 were inspected; composition and sensory outcomes remain distinct.
89
60
Chapter 2; PDF 60–89, printed 35 onward
Sequential full-copy reading and relevant visual inspection completed September28–29,2026. Locators are supplied-PDF sheet numbers; underlying bibliography papers not all independently read.
Evidence and interpretation
Chapter2 traces base wine, yeast, spirit, botanicals, sugar/acidity, maturation and stabilization. Tables/Figs at PDF62–83 were inspected; composition and sensory outcomes remain distinct.
Limits and proposed Academy use
Comparative flavor-design model; vermouth data do not directly establish whiskey outcomes.
Detailed provenance
This is a researcher audit of chapter 2, PDF 60–89; it is not a verbatim excerpt. Findings are bounded to the supplied 2019 edition. No public lesson placement is asserted.