Simplifying and analyzing whisky production techniques

该研究项目由NSERC和OCE共同支持，涉及安大略省酿酒厂**和温莎大学James Green博士领导的团队之间的合作。他们的共同目标是更好地理解威士忌酿造背后的基础科学。酒桶大小的选择、酒桶的“烘烤”方式、所用橡木的种类、酒桶的先前使用情况、以及威士忌在酒桶中陈年的时间长短，都对酿造出来的威士忌的味道有巨大的影响。人们对这些影响知之甚少。通过将酿酒师的知识和技能与先进的分析化学技术相结合，这项研究合作旨在帮助确定这些因素的最佳组合，从而生产出卓越的饮料产品。该项目还专注于过滤在生产优质平衡成品威士忌中的作用。过滤可以极大地顺滑烈性威士忌，也可以伤害温和的威士忌。通过了解在这一步骤中去除的东西，研究团队希望帮助酿酒厂决定如何准备他们的产品，并帮助他们了解与桶成熟和过滤有关的因素。这将扩大加拿大优质威士忌的生产线，有助于在安大略省创造就业机会，并有助于阐明威士忌生产过程中的化学反应。

This research project, jointly supported by NSERC and OCE, involves a collaboration between an Ontario Distillery**and a team at the University of Windsor led by Dr. James Green. Together they aim to better understand the**fundamental science behind whisky making. The choice of barrel size, the "toasting" of the barrel, the type of oak**involved, and the previous use of the barrel, and the length of time the whisky ages in a barrel all have a huge**effect on the taste of the resulting whisky. These effects are poorly understood. By combining the knowledge and**skills of the distillers with advanced analytical chemistry techniques, the research collaboration aims to help**determine the best combination of these factors to lead to an outstanding beverage product. The project is also**focused on the role of filtration in producing a fine balanced finished whisky. Filtration can dramatically smooth a**strong whiskey, or it can hurt a gentle whisky. By understanding what is removed in this step, the research team**looks to help distilleries decide how to prepare their product and help them understand the factors involved in**barrel maturation and filtration. This will lead to the expansion of a line of premium Canadian whiskys, will help**create jobs in Ontario, and help elucidate the chemistry of what happens during whisky production.