Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
The review discusses yeast strain and format, bacterial associations, mixed fermentations, nitrogen use and experimental strains. Its general duration and country descriptions need qualification. These are production research leads, not tested instructions for blending bottled whiskey or introducing microbes.
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124. PDF pp.7–8, Section 4, Fermentation.
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Espitia-López et al., “Innovation and Development,” 7–8.
Section 4, Fermentation
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Source and locator
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
PDF pp.7–8; Section 4, Fermentation.
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Espitia-López et al., “Innovation and Development,” 7–8.
Usage map
The review discusses yeast strain and format, bacterial associations, mixed fermentations, nitrogen use and experimental strains. Its general duration and country descriptions need qualification. These are production research leads, not tested instructions for blending bottled whiskey or introducing microbes.
Espitia-López 2024 IN5 — Fermentation innovation does not supply a consumer recipe
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