Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring.

Some substances were not significantly different in the single factor of toasting but had highly significant differences in the interaction between toasting and charring, such as the trans– whisky lactones in Chinese and American oak, as well as the cis– / trans– whisky lactones, p– cresol, and m– cresol in French oak, indicating that toasting has a lesser effect on these compounds than charring.

also in 132,142 other papers