Russell, Inge, and Graham G. Stewart. “Distilling Yeast and Fermentation.” In Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., edited by Inge Russell, Graham G. Stewart, and Julie Kellershohn. London: Academic Press, 2022.
Unboiled wort retains enzymes that continue conversion during fermentation.
Inge Russell and Graham G. Stewart, “Distilling Yeast and Fermentation,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), pp. 232–235.
Inge Russell and Graham G. Stewart, “Distilling Yeast and Fermentation,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), pp. 232–235.
235
232
Russell and Stewart, “Distilling Yeast,” pp. 232–235.
Distilling Yeast and Fermentation
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