| http://www.w3.org/ns/prov#value | - The majority of coloration comes from deeper in the oak stave, in the hemi-cellulose layer, which is weaker than cellulose and more easily degradable.That is why bourbon and other spirits that use new, charred oak barrels (over simply toasted) provide deeper color, because the charring breaks into the hemi-cellulose and the expansion/contraction of the spirit (primarily because of the diurnal heat
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