Replaces the simple bacteria-equals-contamination model with a bounded ecological account while retaining strong warnings about population, species, and timing.
The chapter primarily describes Scotch fermentation ecology. The timing principle is transferable, but generic late-lactic fermentation is not synonymous with American sour mash.
Wilson distinguishes high early LAB contamination from late secondary growth. A large initial population can divert sugar, inhibit yeast, reduce ethanol yield, and produce off-notes; a low initial population may remain suppressed until yeast declines, then bloom after most ethanol production is complete and contribute desirable aroma compounds without the same yield loss.
Printed p. 243 / PDF sheet 635
Printed p. 237 / PDF sheet 624
Chapter 13 — Lactic acid bacteria and spirit quality
Verified against extracted text and rendered PDF sheets 624–635 on 2026-08-27.
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