Stronger whisky fermentation 'could cut distillery emissions by up to 16 per cent'
Summary
Researchers at Heriot-Watt University have found that producing a stronger alcoholic liquid before distillation could make Scotch malt whisky production more efficient by cutting energy use, carbon emissions and volume of liquid residues.
Description from Scottish News Herald Scotland.
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Stronger whisky fermentation 'could cut distillery emissions by up to 16 per cent'
Researchers at Heriot-Watt University have found that producing a stronger alcoholic liquid before distillation could make Scotch malt whisky production more efficient by cutting energy use, carbon emissions and volume of liquid residues.