In whiskey fermentation, microbial effect depends on population and timing: heavy lactic-acid-bacteria growth early can reduce yeast yield and create defects, while a low initial population that blooms after primary yeast fermentation can contribute flavor without the same ethanol loss.
Species, population, wort, vessel, sanitation, temperature, pH, and duration matter. Generic late-lactic fermentation must not be equated with every American sour-mash practice, and desirable flavor is not guaranteed.
The contamination chapter distinguishes high initial LAB populations from late secondary growth after ethanol production is largely complete.
Created from the full-book review of SRC-21 with an explicit boundary against overgeneralizing Scotch late-lactic practice to American sour mash.
Durable claim derived from the complete review of Whisky and Other Spirits (SRC-21).
Scope
In whiskey fermentation, microbial effect depends on population and timing: heavy lactic-acid-bacteria growth early can reduce yeast yield and create defects, while a low initial population that blooms after primary yeast fermentation can contribute flavor without the same ethanol loss.
Boundary
Species, population, wort, vessel, sanitation, temperature, pH, and duration matter. Generic late-lactic fermentation must not be equated with every American sour-mash practice, and desirable flavor is not guaranteed.
Evidence logic
The contamination chapter distinguishes high initial LAB populations from late secondary growth after ethanol production is largely complete.