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Whisky innovation using Patagonian yeasts to diversify flavour and aroma.

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Title: Whisky innovation using Patagonian yeasts to diversify flavour and aroma.
Authors: Lohrmann, Josefina1 mmoline@comahue-conicet.gob.ar, Burini, Julieta A.2, Bruzone, Clara2, Libkind, Diego2, Moliné, Martín2
Source: Journal of the Institute of Brewing. 2025, Vol. 131 Issue 3, p174-191. 18p.
Database: Academic Search Ultimate
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PubType: Academic Journal
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+the+Institute+of+Brewing%22">Journal of the Institute of Brewing</searchLink>. 2025, Vol. 131 Issue 3, p174-191. 18p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=189503489
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        Value: 10.58430/jib.v131i3.78
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      – Code: eng
        Text: English
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        PageCount: 18
        StartPage: 174
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            NameFull: Lohrmann, Josefina
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            NameFull: Bruzone, Clara
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              Text: 2025
              Type: published
              Y: 2025
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              Value: 131
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