Strengthens the process-control account of sour mash while preventing the label from collapsing multiple acidification and microbial practices into one step.
A bounded Tennessee-whiskey example showing that backset recycling and deliberate microbial culture management are not identical operations.
Wright and Pilkington describe two separate Jack Daniel’s souring practices: routine backset lowers the main mash pH, while a maintained Lactobacillus delbrueckii culture separately sours the yeast mash before propagation. The managed yeast-mash culture protects against contaminating bacteria, sets favorable pH, and may add flavor-active metabolites.
Printed p. 100 / PDF sheet 289
Printed p. 99 / PDF sheet 288
Chapter 7 — Fermentation
Verified against extracted text and rendered PDF sheets 288–289 on 2026-08-27.
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