Two yeast-free R56 mash batches supported a limited comparison in which relative Firmicutes reached 96.8 percent at 19 hours. The authors interpret this as consistent with yeast restraining early dominance. It is not general proof of improved alcohol yield or mature-whiskey flavor.
Results: Influence of yeast; Figure 7; Table 3
Results: Influence of yeast; Figure 7; Table 3
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Evidence
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Two yeast-free R56 mash batches supported a limited comparison in which relative Firmicutes reached 96.8 percent at 19 hours. The authors interpret this as consistent with yeast restraining early dominance. It is not general proof of improved alcohol yield or mature-whiskey flavor.
Location and context
Results: Influence of yeast; Figure 7; Table 3. Main article HTML reviewed; original section/table/figure labels used instead of unverified PDF page locators.
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