Matthew Gordon - Exploring how Scotch malt whisky fermentation microbiota influence congener and sensory profile of spirit
By: Matthew Gordon
05/05/2026
WDSC2026, Pentland
Matthew Gordon, Research Scientist, Edinburgh Napier University
13/05/2026
WDSC2026, distilling
Some of the content requires an active membership or other permissions to view.
You can find out more here
This content requires an active membership to view.
This content is restricted to certain users. You may need to login
