Development and Optimization of Value Added Craft Distilled Beverages and Utilization of Processing Byproducts

Deep Roots Distillery Inc. （DRD Inc.）是一家位于爱德华王子岛沃伦格罗夫的有机水果农场和工艺酿酒厂。他们最出名的是他们的许多品种的水果注入蒸馏酒，包括枫利口酒，Camerise，海岛潮，和香料苹果。上世纪90年代初，深根酿酒厂（Deep Roots Distillery）最初是一家路边苹果店。2005年，DRD公司被认证为完全有机经营。2012年，该公司从苹果零售商转型为烈酒等增值酒精产品，并从此蓬勃发展。深根酿酒厂过去曾与荷兰学院合作过几个应用研究和开发项目。DRD公司希望通过与加拿大最聪明的厨房合作建立一种新的多年研发合作伙伴关系。加拿大最聪明的厨房（CSK）是食品研发中心，位于荷兰学院加拿大烹饪学院（CIC）内，是食品创新的国家领导者，也是NSERC技术访问中心（TAC）。多学科团队结合烹饪创意，食品科学专业知识和市场洞察力，帮助将领先的食品创意变为现实。DRD和CSK之间的关系可以追溯到几年前，包括许多关于保质期、风味和感官评估以及产品开发的研究。CSK积极参与了几个早期原型的开发，比如利用PEI黑加仑的葡萄酒产品，以及枫、哈斯卡普和黑加仑利口酒的感官评估实验。荷兰学院生物科学技术项目的学生还与DRD公司合作，开发了一种内部方法，在进行昂贵的认证测试之前，准确、可重复地评估饮料样品中的乙醇含量。荷兰学院的加拿大智能厨房将与Deep Roots distilery的团队合作，研究几个拟议的研发原型。研究在草莓味利口酒中保留草莓天然颜色的技术，开发再利用苹果、蓝莓、haskap浆果的废物和双产物的新途径，开发水果味醋的新生产线，以及开发一种不含乳制品奶油的利口酒，这些都是本次合作的应用研究重点。加拿大最聪明的厨房还将为加拿大烹饪学院的学生提供实践教育经验，同时还将向DRD教授专有的SMART食品开发过程。CSK开发了这一流程，并将其应用于其承担的每个新的研究和开发项目中，以确保最大的成功可能性。在这项合作研究工作结束时，预计深根酒厂将有三种完全开发的原型饮料，将准备扩大生产规模，以及一些新的工艺，以减少或重新利用其废物/副产品的产生。来自加拿大烹饪学院和潜在的来自生物科学技术项目的学生将被荷兰学院聘请参加研究项目，并接受食品开发和烹饪学方面的培训，并接受他们项目核心课程之外的宝贵培训。加拿大最聪明的厨房将通过参与此次合作，开发食品科学、蒸馏和增值饮料开发方面的新技能。

Deep Roots Distillery Inc. (DRD Inc.) is an organic fruit farm and craft distillery located in Warren Grove, Prince Edward Island. They are best known for their many varieties of fruit infused distilled spirits including Maple Liqueur, Camerise, Island Tide, and Spiced Apple. In the early 90s, Deep Roots Distillery began as a roadside apple store. In 2005, DRD Inc. was certified as a fully organic operation. In 2012, the company transitioned from being an apple retailer into value added alcohol products such as spirits and has been flourishing ever since. Deep Roots Distillery has worked with Holland College on several applied research and development projects in the past. DRD Inc is looking to build on that relationship by collaborating with Canada's Smartest Kitchen on a new multi-year R&D partnership. Canada's Smartest Kitchen (CSK), the food product research and development center, co-located within Holland College's Culinary Institute of Canada (CIC) is a national leader in food innovation and is an NSERC Technology Access Center (TAC). The multidisciplinary team combines culinary creativity, food science expertise and market insight to help bring leading-edge food product ideas to life. The relationship between DRD and CSK dates back several years and includes numerous studies on shelf life, flavor and sensory evaluation and product development. CSK was heavily involved in the development of several early prototypes such as a wine product utilizing PEI black currants and sensory evaluation experiments on Maple, Haskap and Black Currant liqueurs. Students from Holland College's Bioscience Technology Program also worked with DRD Inc. on developing an in-house method for assessing the ethanol content in beverage samples accurately and reproducibly before sending for costly certification tests. Holland College's Canada's Smartest Kitchen will work collaboratively with a team from Deep Roots Distillery on several proposed research and development prototypes. Investigating techniques for retaining the natural color of strawberries in a strawberry flavoured liqueur, developing new avenues for repurposing waste and biproducts from apples, blueberries, haskap berries, developing a new line of fruit flavoured vinegars and developing a non-dairy cream based liqueur are all applied research priorities to be covered in this collaboration. Canada's Smartest Kitchen will also provide hands on educational experiences to students of The Culinary Institute of Canada while also teaching the proprietary SMART food product development process to DRD. CSK has developed this process and utilizes it in each of the new research and development projects it undertakes to ensure greatest likelihood of success. At the conclusion of this collaborative research effort, it is anticipated that Deep Roots Distillery will have three fully developed prototype beverages that will be ready for scale up production as well as several new processes to reduce or repurpose their waste/by-product generation. Students from The Culinary Institute of Canada and potentially from the Bioscience Technology program will be hired by Holland College to participate in the research project and be trained in food product development and Culinology and receive valuable training outside of the core curriculum of their programs. Canada's Smartest Kitchen would develop new skills in food science, distillation and value-added beverage development from their participation in this collaboration.