Adds a public-facing explanation that yeast identity and fermentation conditions jointly matter, while the established claim retains the stronger technical qualifications.
High-level practitioner synthesis. The statement that longer fermentation is generally fruitier is an oversimplification and should not replace strain- and process-specific evidence.
Broom describes yeast as converting wort sugar into alcohol, carbon dioxide, and heat while also creating flavor; he treats fermentation duration and yeast strain selection as flavor-active variables and uses Four Roses' two mashbills and five yeast strains as an applied example.
PDF sheet 80
Whisky: The Essentials — Yeast
PDF sheet 80 and adjacent sheets were textually extracted and visually verified in the complete review on 2026-08-27.
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Evidence
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