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Full-Text Articles in Life Sciences
Liberation Of Recalcitrant Cell Wall Sugars From Oak Barrels Into Bourbon Whiskey During Aging, Jarrad Wade Gollihue, Mitchell D. Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, Seth Debolt
Liberation Of Recalcitrant Cell Wall Sugars From Oak Barrels Into Bourbon Whiskey During Aging, Jarrad Wade Gollihue, Mitchell D. Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, Seth Debolt
Horticulture Faculty Publications
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 bourbon whiskey. Despite the unique flavor and cultural significance of "America's Spirit", little is known about the wood-distillate interaction that shapes bourbon whiskey. Here, we employed an inverse method to measure the loss of specific wood polysaccharides in the oak cask during aging for up to ten years. We found that the structural …