Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

Abstract Oak barrels have been used by humans for thousands of years to store and transport valuable materials. Early settlers of the United States in Kentucky began charring the interior of new white oak barrels prior to aging distillate to create the distinctively flavored spirit we know as bourbo...

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Bibliographic Details
Main Authors: Jarrad Gollihue, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, Seth DeBolt
Format: Article
Language:English
Published: Nature Publishing Group 2018-10-01
Series:Scientific Reports
Subjects:
Bourbon Whiskey
Distillation Agent
Spiritual Model
Sulfuric Acid Hydrolysis
Sugi Wood
Online Access:https://doi.org/10.1038/s41598-018-34204-1

Internet

https://doi.org/10.1038/s41598-018-34204-1

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