Process Improvements in Whiskey Production through Tracking Flavour and Aroma Active Compounds

通过跟踪风味和香气活性化合物改进威士忌生产工艺

• 批准号: 560400-2020
• 负责人: Gale, Richard
• 金额: $ 1.77万
• 依托单位: Camosun College
• 依托单位国家: 加拿大
• 项目类别: Applied Research and Development Grants - Level 1
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=707069
• 关键词: Process; Improvements; Whiskey; Production; through

Macaloney Brewers & Distillers Ltd (MBD) is a leader in the BC whiskey industry and has a wealth of knowledge in distillation and whiskey production. Camosun College has access to expertise in analytical chemistry including GC/MS and HPLC systems and laboratory scale distillation equipment that will fill the knowledge gap identified by MBD in terms of fermentation and chemical analysis. The overarching goal of this project is to improve consistency and quality by focusing on the key flavour and aroma attributes produced in new spirit distillate. Methional has been shown to produce polysulfides which can lead to a "sulfury" and "heavy'' character in new make spirit. Polysulfides can then go on to negatively impact the process of aging whiskey which takes a minimum of three years. Preliminary examination of published research suggests that the quality of the new make spirit and the levels of these compounds are of extreme importance to obtaining a balanced whiskey of high quality. Our investigation will entail carrying out a series of experiments aimed at identifying the fermentation conditions which lead to the formation of methional. A second aspect of this project will evaluate recent updates to production and the addition of a large-scale peat smoking of malted barley. This substantial change to the operation requires optimization and fine tuning of conditions to maintain strict adherence to quality and consistency. The quality of peated malt barley is determined through the analysis of key aroma and flavour compounds produced during the smoking process and absorbed by the barley malt. These are main phenolic compounds which give rise to smoky, woody, and spicy aromas in whiskey. This project offers the opportunity to carry out high level research related to whiskey production which is unique to Canada, involve the training of highly qualified personnel at the brewery and students at the college, and establish a relationship between Camosun College and MBD that can continue into additional inquiries.

Macaloney Brewers & Distillers Ltd （MBD）是不列颠哥伦比亚省威士忌行业的领导者，在蒸馏和威士忌生产方面拥有丰富的知识。Camosun学院拥有分析化学方面的专业知识，包括GC/MS和HPLC系统以及实验室规模的蒸馏设备，这将填补MBD在发酵和化学分析方面的知识空白。该项目的首要目标是通过关注新蒸馏酒产生的关键风味和香气属性来提高一致性和质量。甲醇产生的多硫化物可导致新制气具有“硫”和“重”的特征。然后，多硫化物会继续对威士忌的陈酿过程产生负面影响，这至少需要三年的时间。对已发表的研究进行的初步检查表明，新烈酒的质量和这些化合物的含量对获得平衡的高品质威士忌至关重要。我们的调查将需要进行一系列的实验，旨在确定导致形成甲基的发酵条件。该项目的第二个方面将评价最近对生产的更新和增加大规模的麦芽泥炭烟熏。这种对操作的重大改变需要对条件进行优化和微调，以保持严格遵守质量和一致性。泥炭麦芽大麦的质量是通过分析在烟熏过程中产生并被大麦麦芽吸收的主要香气和风味化合物来确定的。这些是主要的酚类化合物，在威士忌中产生烟熏、木本和辛辣的香味。该项目提供了开展与加拿大独特的威士忌生产相关的高水平研究的机会，包括培训酿酒厂的高素质人员和学院的学生，并在卡莫森学院和MBD之间建立关系，可以继续进行其他咨询。