Development of whisky maturation: A chemical approach

威士忌熟成的发展：化学方法

• 批准号: 534086-2018
• 负责人: Lemieux, Robert
• 金额: $ 1.82万
• 依托单位: University of Waterloo
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=657191
• 关键词: Development; whisky; maturation; chemical; approach

Central City Brewers & Distillers Ltd (CCB&D), one of Canada's leading craft brewers and distillers, based in Surrey, British Columbia are interested in improving upon the maturation process of malt whisky by incorporating novel chemical techniques and optimizing aging methods. Successful development will provide access to variety of flavor profiles in significantly shorter time periods. The development of these processes should create new fundamental knowledge regarding the complex underlying chemistry of barrel aging.**CCB&D's immediate research needs will be met by collaborating with the Lemieux laboratory at the University of Waterloo. Along with analytical and chemical expertise, the Lemieux laboratory has extensive experience with the fundamental research, development of methodology and the fine tuning of processes towards desirable properties.**

总部位于不列颠哥伦比亚省萨里市的中央城市酿酒和酿酒有限公司(CCB&D)是加拿大领先的精酿啤酒和蒸馏酒制造商之一，该公司致力于通过采用新的化学技术和优化陈化方法来改善麦芽威士忌的成熟过程。成功的开发将在显著缩短的时间内提供对各种风味特征的访问。这些工艺的开发将创造关于桶老化的复杂基础化学的新的基础知识。**CCB&D的直接研究需求将通过与滑铁卢大学的Lemieux实验室合作来满足。除了分析和化学方面的专业知识外，Lemieux实验室在基础研究、方法开发以及针对所需特性对工艺进行微调方面拥有丰富的经验。