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Thesis

Variation of oak wood properties influencing the maturation of whisky

Abstract:

Oak casks are used for the maturation of a wide variety of alcoholic beverages including Scotch whisky. The process of maturation has a profound but variable effect on the colour and flavour of the whisky, with cask wood playing an important role, particularly through the release of extractives to the distillate. This thesis examines variation in European oak wood (Quercus petraea Matt. Liebl. and Q. robur L.) of ellagitannins, oak lactones and other extractives, and phys...

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Institution:
University of Oxford
Department:
Faculty of Biological Sciences

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Role:
Supervisor
Role:
Supervisor
Publication date:
1994
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford
Barcode:
603833614
URN:
uuid:b0383556-7c95-48d7-902b-ef4a9f0732dc
Local pid:
td:603833614
Language:
English
Subjects:

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