Application of novel yeast strains to the Scotch whisky fermentation process

H. Berbert de Amorim Neto, S. Y. Pearson, J. W. Walker, Graeme M. Walker, James M. Brosnan

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Original languageEnglish
Title of host publicationDistilled spirits
Subtitle of host publicationproduction, technology and innovation: proceedings of the Worldwide Distilled Spirits conference
EditorsJ. Bryce, J. R. Piggott, G. Stewart
Place of PublicationNottingham
PublisherNottingham University Press
Pages139-143
Number of pages5
ISBN (Print)9781904761648, 190476164X
Publication statusPublished - 2008

Cite this

de Amorim Neto, H. B., Pearson, S. Y., Walker, J. W., Walker, G. M., & Brosnan, J. M. (2008). Application of novel yeast strains to the Scotch whisky fermentation process. In J. Bryce, J. R. Piggott, & G. Stewart (Eds.), Distilled spirits: production, technology and innovation: proceedings of the Worldwide Distilled Spirits conference (pp. 139-143). Nottingham University Press.