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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Autores principales:	Jarrad Gollihue, Mitchell Richmond, Harlen Wheatley, Victoria G. Pook, Meera Nair, Isabelle A. Kagan, Seth DeBolt
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2018
Materias:	Bourbon Whiskey Distillation Agent Spiritual Model Sulfuric Acid Hydrolysis Sugi Wood Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d1e978e232124c0e802130dc9ac0db1e
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spelling	oai:doaj.org-article:d1e978e232124c0e802130dc9ac0db1e2021-12-02T15:08:36ZLiberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging10.1038/s41598-018-34204-12045-2322https://doaj.org/article/d1e978e232124c0e802130dc9ac0db1e2018-10-01T00:00:00Zhttps://doi.org/10.1038/s41598-018-34204-1https://doaj.org/toc/2045-2322Abstract 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 cell wall wood biopolymer, cellulose, was partially decrystallized by the charring process. This pyrolytic fracturing and subsequent exposure to the distillate was accompanied by a steady loss of sugars from the cellulose and hemicellulose fractions of the oak cask. Distinct layers of structural degradation and product release from within the barrel stave are formed over time as the distillate expands into and contracts from the barrel staves. This complex, wood-sugar release process is likely associated with the time-dependent generation of the unique palate of bourbon whiskey.Jarrad GollihueMitchell RichmondHarlen WheatleyVictoria G. PookMeera NairIsabelle A. KaganSeth DeBoltNature PortfolioarticleBourbon WhiskeyDistillation AgentSpiritual ModelSulfuric Acid HydrolysisSugi WoodMedicineRScienceQENScientific Reports, Vol 8, Iss 1, Pp 1-12 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Bourbon Whiskey Distillation Agent Spiritual Model Sulfuric Acid Hydrolysis Sugi Wood Medicine R Science Q
spellingShingle	Bourbon Whiskey Distillation Agent Spiritual Model Sulfuric Acid Hydrolysis Sugi Wood Medicine R Science Q Jarrad Gollihue Mitchell 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
description	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 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 cell wall wood biopolymer, cellulose, was partially decrystallized by the charring process. This pyrolytic fracturing and subsequent exposure to the distillate was accompanied by a steady loss of sugars from the cellulose and hemicellulose fractions of the oak cask. Distinct layers of structural degradation and product release from within the barrel stave are formed over time as the distillate expands into and contracts from the barrel staves. This complex, wood-sugar release process is likely associated with the time-dependent generation of the unique palate of bourbon whiskey.
format	article
author	Jarrad Gollihue Mitchell Richmond Harlen Wheatley Victoria G. Pook Meera Nair Isabelle A. Kagan Seth DeBolt
author_facet	Jarrad Gollihue Mitchell Richmond Harlen Wheatley Victoria G. Pook Meera Nair Isabelle A. Kagan Seth DeBolt
author_sort	Jarrad Gollihue
title	Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
title_short	Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
title_full	Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
title_fullStr	Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
title_full_unstemmed	Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
title_sort	liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging
publisher	Nature Portfolio
publishDate	2018
url	https://doaj.org/article/d1e978e232124c0e802130dc9ac0db1e
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Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging

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