Establishes fermentation as a coupled yeast-and-enzyme process and supplies a broader mechanism behind rate-managed simultaneous saccharification and fermentation.
Unlike a boiled brewer’s wort, the distillery fermentation does not begin with a chemically fixed pool of fermentable carbohydrate.
Russell and Stewart explain that distillery wort is not boiled, so amylases and related enzymes remain active during fermentation and continue converting dextrins and starch into fermentable sugars. This secondary conversion makes sugar availability dynamic and can account for a material share of spirit yield under the described conditions.
Printed p. 235 / PDF sheet 584
Printed p. 232 / PDF sheet 579
Chapter 12 — Wort fermentation
Verified against extracted text and rendered PDF sheets 579–584 on 2026-08-27. The reported yield contribution is not generalized as a universal value.
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