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.
Controlled bacterial activity may contribute flavor compounds while excessive growth lowers yield and creates undesirable compounds.
T. Pearse Lyons, “Production of Scotch and Irish Whiskies: Their History and Evolution,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 206–207.
T. Pearse Lyons, “Production of Scotch and Irish Whiskies: Their History and Evolution,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 206–207.
207
206
Lyons, “Production of Scotch and Irish Whiskies,” 206–207.
Chapter 14 — Production of Scotch and Irish Whiskies
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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