Yeasts associated with the production of distilled alcoholic beverages Graeme M. Walker Patricia Lappe-Oliveras Rubén Moreno-Terrazas Manuel Kirchmayr Melchor Arellano-Plaza Anne Christine Gschaedler-Mathis This is the Author’s Accepted Manuscript of a book chapter published by Springer in Yeasts in the Production of Wine. The final publication is available online from Springer https://dx.doi.org/10.1007/978-1-4939-9782-4