Adds direct grain-whiskey corroboration to the existing cross-category yeast claim. Commercial context and 2003 strain set limit generalization.
The text and figures compare three commercial strains in a whiskey mash and discuss species-, strain-, and condition-dependent thermotolerance.
Commercial yeast strains tested in the same corn-and-malted-barley whiskey mash produced different fermentation outcomes across controlled temperatures, demonstrating that strain selection must be matched to fermentation temperature, ethanol stress, and available cooling.
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Chapter 9 — Understanding yeast fundamentals
Fresh September28 recheck: printed99–100/PDF108–109 and Figures14–15 support strain-by-temperature dependence in the stated whiskey mash. Commercial strains/conditions do not establish universal optima or sensory superiority.
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