Wilson, Nicholas R. “Contamination: Bacteria and Wild Yeasts in Whisky 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.
Microbial population and timing separate damaging contamination from possible late flavor contribution.
Nicholas R. Wilson, “Contamination: Bacteria and Wild Yeasts in Whisky 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. 237–243.
Nicholas R. Wilson, “Contamination: Bacteria and Wild Yeasts in Whisky 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. 237–243.
243
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Wilson, “Contamination,” pp. 237–243.
Contamination: Bacteria and Wild Yeasts in Whisky Fermentation
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