Wright, Steve, and Heather Pilkington. “Whiskies of Canada and the United States.” 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.
SSF meters fermentable sugar release to yeast demand and can limit glucose accumulation.
Steve Wright and Heather Pilkington, “Whiskies of Canada and the United States,” 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. 96–97.
Steve Wright and Heather Pilkington, “Whiskies of Canada and the United States,” 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. 96–97.
97
96
Wright and Pilkington, “Whiskies,” pp. 96–97
Simultaneous saccharification and fermentation
Verified against the local PDF text and rendered page image on 2026-08-25.
Reusable Chicago Notes and Bibliography citation for one verified source-and-locator reference.
Source and locator
Whisky and Other Spirits, Chapter 7, “Whiskies of Canada and the United States,” printed pp. 96–97. The related Excerpt preserves the corresponding PDF-sheet locator.
Formatted outputs
Full note: Steve Wright and Heather Pilkington, “Whiskies of Canada and the United States,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), 96–97.
Short note: Wright and Pilkington, “Whiskies,” 96–97.
Bibliography: Wright, Steve, and Heather Pilkington. “Whiskies of Canada and the United States.” 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.
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Supports CLM-50 through EXT-219 and LIT-54. No draft placement has been claimed.