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  • Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations 

    de Amorim Neto, H. Berbert; Yohannan, B. K.; Bringhurst, Thomas A.; Brosnan, James M.; Pearson, S. Y.; Walker, J. W.; Walker, Graeme M. (Institute & Guild of Brewing, 2009)
    Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers’ yeast ...