HIGHLIGHTS
- who: Jarrad Gollihue from the (UNIVERSITY) have published the Article: Liberation of recalcitrant cell wall sugars from oak barrels into bourbon whiskey during aging, in the Journal: (JOURNAL) of 22/08/2017
- what: The authors investigate the oak cask, focusing on whether recalcitrant cell wall polysaccharides such as cellulose and hemicellulose are extracted during barrel aging. The experiments were carried out using Bragg-Brentano geometries and diffractogram data were collected between 2u00b0 and 70u00b0 or 2u00b0 and 40u00b0 (for samples with little baseline drift), with 0.02u00b0 resolution and 2 s exposure time interval for . . .
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