Supports treating mash design as a coupled process decision rather than assuming more malt or more enzyme automatically improves quality. Keep organic status separate from chemical quality; malt/enzyme effects depend on process conditions.
The chapter is a broad European review of agricultural distillates, not an American-whiskey manual. Study-specific results require category-specific corroboration.
In grain-spirit production, raw-material condition, starch liberation, malt or commercial enzyme choice, fermentation, distillation, maturation, and blending interact; changing malt percentage or enzyme activity can alter both conversion and congener formation.
71
65
Chapter 3, §3.1, New Trends in Spirit Beverages Production
Fresh whole-volume review September 28–29, 2026. Printed 65–71; PDF 90–96. Keep organic status separate from chemical quality; malt/enzyme effects depend on process conditions.
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