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.
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.
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. Results: Influence of yeast; Figure 7; Table 3.
Results: Influence of yeast; Figure 7; Table 3
Liu et al., “Bacterial community dynamics,” Results: Influence of yeast; Figure 7; Table 3.
Results: Influence of yeast; Figure 7; Table 3
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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.
Results: Influence of yeast; Figure 7; Table 3.
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Liu et al., “Bacterial community dynamics,” Results: Influence of yeast; Figure 7; Table 3.
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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.
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