Jacques, K. A., T. P. Lyons, and D. R. Kelsall, eds. The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries. 4th ed. Nottingham: Nottingham University Press, 2003.
Commercial yeast strains respond differently to fermentation temperature in a corn-and-malted-barley whiskey mash.
Inge Russell, “Understanding Yeast Fundamentals,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 99–100.
Inge Russell, “Understanding Yeast Fundamentals,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 99–100.
100
99
Russell, “Understanding Yeast Fundamentals,” 99–100.
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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