{"id":{"repo_id":"msu","oai_identifier":"oai:d.lib.msu.edu:etd_1059"},"canonical_url":"https://search.dev.ndltd.org/etd/msu/oai:d.lib.msu.edu:etd_1059","repository":{"repo_id":"msu","name":"Michigan State University","base_url":"https://d.lib.msu.edu/oai"},"display":{"title":"Aging of whiskey spirits in barrels of non-traditional volume","abstract":"ABSTRACTAGING OF WHISKEY SPIRITS IN BARRELS OF NON-TRADITIONAL VOLUMEByJohn D.E. Jeffery In the aging of whiskey spirits, oak barrels provide vessels for containment which are semi-permeable to the spirit and to outside air. The barrel wood itself provides extractives derived from structural polymers which have been degraded during barrel construction. These extractives have a cumulative effect on the sensory characteristics of the aging spirit. The traditional barrel for the aging of spirits ranges from 52-60 American gallons. Recent growth in the American craft distilled spirits industry has increased the use of reduced volume barrels ranging from 2-30 American gallons. These smaller barrels provide more rapid extraction and to some extent more rapid maturation. The current study tracked extraction rates of 5 phenolic components from 2, 3, 5, and 10 gallon barrels confirming that extraction rate is tied to surface area to volume (SA/V) ratio. Volume loss was also monitored and rate of volume loss tied to SA/V ratio with greater losses in smaller volume containers. Extracts from oak spirals were examined and it was found that a variety of spirals may produce an extraction profile that is comparable to a barrel extract and that almost complete extraction was achieved in 10 days.","abstract_html":"ABSTRACTAGING OF WHISKEY SPIRITS IN BARRELS OF NON-TRADITIONAL VOLUMEByJohn D.E. Jeffery In the aging of whiskey spirits, oak barrels provide vessels for containment which are semi-permeable to the spirit and to outside air. The barrel wood itself provides extractives derived from structural polymers which have been degraded during barrel construction. These extractives have a cumulative effect on the sensory characteristics of the aging spirit. The traditional barrel for the aging of spirits ranges from 52-60 American gallons. Recent growth in the American craft distilled spirits industry has increased the use of reduced volume barrels ranging from 2-30 American gallons. These smaller barrels provide more rapid extraction and to some extent more rapid maturation. The current study tracked extraction rates of 5 phenolic components from 2, 3, 5, and 10 gallon barrels confirming that extraction rate is tied to surface area to volume (SA/V) ratio. Volume loss was also monitored and rate of volume loss tied to SA/V ratio with greater losses in smaller volume containers. Extracts from oak spirals were examined and it was found that a variety of spirals may produce an extraction profile that is comparable to a barrel extract and that almost complete extraction was achieved in 10 days.","abstract_has_math":false,"creators":["Jeffery, John D. E."],"institution":null,"degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Berglund, Kris A.","Steffe, James","Linz, John"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2012,"date_issued":"2012","date_published":"2012","updated_at":"2026-07-24T03:16:56Z","subjects":["Wood distillation","Whiskey industry","Whiskey","Equipment and supplies","Barrels"],"languages":["English"],"rights":["In Copyright"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["etd:1059","isbn:9781267718136","isbn:1267718137","oclc:931883289","umi:1529304","local:Jeffery_grad.msu_0128N_11603"],"render_values":[{"text":"etd:1059","href":null,"code":true},{"text":"isbn:9781267718136","href":null,"code":true},{"text":"isbn:1267718137","href":null,"code":true},{"text":"oclc:931883289","href":null,"code":true},{"text":"umi:1529304","href":null,"code":true},{"text":"local:Jeffery_grad.msu_0128N_11603","href":null,"code":true}]}]},"links":{"outbound_url":"https://doi.org/doi:10.25335/tvvf-fd33","outbound_label":"DOI","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Berglund, Kris A.","Steffe, James","Linz, John"]},{"key":"dc:creator","label":"Author","values":["Jeffery, John D. E."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2012"]},{"key":"dc:relation","label":"Dc Relation","values":["Electronic Theses & Dissertations"]},{"key":"dc:type","label":"Dc Type","values":["Text","Theses"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Wood distillation","Whiskey industry","Whiskey","Equipment and supplies","Barrels"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["etd:1059","isbn:9781267718136","isbn:1267718137","oclc:931883289","umi:1529304","local:Jeffery_grad.msu_0128N_11603","https://doi.org/doi:10.25335/tvvf-fd33"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["ABSTRACTAGING OF WHISKEY SPIRITS IN BARRELS OF NON-TRADITIONAL VOLUMEByJohn D.E. Jeffery In the aging of whiskey spirits, oak barrels provide vessels for containment which are semi-permeable to the spirit and to outside air. The barrel wood itself provides extractives derived from structural polymers which have been degraded during barrel construction. These extractives have a cumulative effect on the sensory characteristics of the aging spirit. The traditional barrel for the aging of spirits ranges from 52-60 American gallons. Recent growth in the American craft distilled spirits industry has increased the use of reduced volume barrels ranging from 2-30 American gallons. These smaller barrels provide more rapid extraction and to some extent more rapid maturation. The current study tracked extraction rates of 5 phenolic components from 2, 3, 5, and 10 gallon barrels confirming that extraction rate is tied to surface area to volume (SA/V) ratio. Volume loss was also monitored and rate of volume loss tied to SA/V ratio with greater losses in smaller volume containers. Extracts from oak spirals were examined and it was found that a variety of spirals may produce an extraction profile that is comparable to a barrel extract and that almost complete extraction was achieved in 10 days.","Thesis (M.S.)--Michigan State University. Food Science, 2012","Includes bibliographical references (pages 93-102)"]},{"key":"dc:format","label":"Dc Format","values":["xv, 102 pages","application/pdf"]},{"key":"dc:title","label":"Title","values":["Aging of whiskey spirits in barrels of non-traditional volume"]}]}],"canonical_facts":{"dc:contributor":["Berglund, Kris A.","Steffe, James","Linz, John"],"dc:creator":["Jeffery, John D. E."],"dc:date":["2012"],"dc:description":["ABSTRACTAGING OF WHISKEY SPIRITS IN BARRELS OF NON-TRADITIONAL VOLUMEByJohn D.E. Jeffery In the aging of whiskey spirits, oak barrels provide vessels for containment which are semi-permeable to the spirit and to outside air. The barrel wood itself provides extractives derived from structural polymers which have been degraded during barrel construction. These extractives have a cumulative effect on the sensory characteristics of the aging spirit. The traditional barrel for the aging of spirits ranges from 52-60 American gallons. Recent growth in the American craft distilled spirits industry has increased the use of reduced volume barrels ranging from 2-30 American gallons. These smaller barrels provide more rapid extraction and to some extent more rapid maturation. The current study tracked extraction rates of 5 phenolic components from 2, 3, 5, and 10 gallon barrels confirming that extraction rate is tied to surface area to volume (SA/V) ratio. Volume loss was also monitored and rate of volume loss tied to SA/V ratio with greater losses in smaller volume containers. Extracts from oak spirals were examined and it was found that a variety of spirals may produce an extraction profile that is comparable to a barrel extract and that almost complete extraction was achieved in 10 days.","Thesis (M.S.)--Michigan State University. Food Science, 2012","Includes bibliographical references (pages 93-102)"],"dc:format":["xv, 102 pages","application/pdf"],"dc:identifier":["etd:1059","isbn:9781267718136","isbn:1267718137","oclc:931883289","umi:1529304","local:Jeffery_grad.msu_0128N_11603","https://doi.org/doi:10.25335/tvvf-fd33"],"dc:language":["English"],"dc:relation":["Electronic Theses & Dissertations"],"dc:rights":["In Copyright"],"dc:subject":["Wood distillation","Whiskey industry","Whiskey","Equipment and supplies","Barrels"],"dc:title":["Aging of whiskey spirits in barrels of non-traditional volume"],"dc:type":["Text","Theses"]},"updated_at":"2026-07-24T03:16:56Z"}