Liu, Shuang, Isaac V. Greenhut, E. Patrick Heist, Melanie R. Heist, and Luke A. Moe. “Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes.” Microbiology Spectrum 11, no. 6 (2023): e01624-23. https://doi.org/10.1128/spectrum.01624-23.
The study sampled 193 observations across 48 batches at three Kentucky distilleries: A contributed 28 batches, B nine and C eleven. Sweet/sour mash and cooling arrangements vary with facility, so facility differences do not isolate causal effects of those process choices.
Liu, Shuang, Isaac V. Greenhut, E. Patrick Heist, Melanie R. Heist, and Luke A. Moe. “Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes.” Microbiology Spectrum 11, no. 6 (2023): e01624-23. https://doi.org/10.1128/spectrum.01624-23. Methods: Mash sampling; Table 3; Discussion.
Methods: Mash sampling; Table 3; Discussion
Liu et al., “Bacterial community dynamics,” Methods: Mash sampling; Table 3; Discussion.
Methods: Mash sampling; Table 3; Discussion
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Liu, Shuang, Isaac V. Greenhut, E. Patrick Heist, Melanie R. Heist, and Luke A. Moe. “Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes.” Microbiology Spectrum 11, no. 6 (2023): e01624-23. https://doi.org/10.1128/spectrum.01624-23.
Methods: Mash sampling; Table 3; Discussion.
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Liu et al., “Bacterial community dynamics,” Methods: Mash sampling; Table 3; Discussion.
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The study sampled 193 observations across 48 batches at three Kentucky distilleries: A contributed 28 batches, B nine and C eleven. Sweet/sour mash and cooling arrangements vary with facility, so facility differences do not isolate causal effects of those process choices.
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