Comparative evidence for a yield–flavor tradeoff. It is not promoted as a direct prescription for American whiskey without American corroboration.
The section treats distillery fermentation as a mixed biological system rather than a sterile yeast-only conversion.
In unboiled malt-whisky fermentations, surviving enzymes and bacteria remain active: controlled bacterial activity can produce compounds that contribute to final-whisky character, while excessive growth consumes sugar, lowers yield, shifts pH, and creates undesirable sulfur or other compounds.
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Chapter 14 — Scotch and Irish whisky fermentation
Fresh September28 recheck: printed206–207/PDF212–213 supports bounded Scotch-malt microbial contribution and yield tradeoff. Table data lack generalizable uncertainty/sample detail; not a bacterial-addition recipe for American whiskey.
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