L2M NSERC - Accelerated Maturation of Spirits

L2M NSERC - 烈酒加速成熟

• 批准号: 576603-2022
• 负责人: Adler, MarcMJ
• 金额: $ 1.46万
• 依托单位: Ryerson University
• 依托单位国家: 加拿大
• 项目类别: Idea to Innovation
• 财政年份: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=748507
• 关键词: L2M; NSERC; Accelerated; Maturation; Spirits

Aged spirits, such as Canadian whisky, are produced by allowing freshly distilled liquor (new-make) to mature inside of oak barrels. The maturation process is comprised of a series of chemical events, including microextraction and microfiltration with/by the wooden barrel, oxidation, and chemical reactions between the various molecular components of the solution. The aging process - as suggested by the name - takes time: Canadian whisky, for example, must be held in a barrel for at least three years. This, however, is a long time to wait for a drink. At its core, this is a complex kinetics problem, with many processes happening simultaneously at different rates and some crucial ones happening at very slow rates. We are developing a fast maturation method (called "inverse barreling") rooted in chemical fundamentals and informed by careful scientific experimentation. This proposal seeks to fund the forwarding of this technology and business.

陈年烈酒，如加拿大威士忌，是通过让新鲜蒸馏酒（新酿）在橡木桶内成熟而生产的。熟化过程由一系列化学事件组成，包括使用/通过木桶的微萃取和微过滤、氧化以及溶液的各种分子组分之间的化学反应。正如名字所暗示的那样，老化过程需要时间：例如，加拿大威士忌必须在桶中保存至少三年。然而，这是一个很长的时间来等待一杯饮料。其核心是一个复杂的动力学问题，许多过程以不同的速率同时发生，一些关键的过程以非常慢的速率发生。我们正在开发一种快速成熟的方法（称为“逆桶”），它植根于化学基础，并通过仔细的科学实验获得信息。该提案旨在为这项技术和业务的发展提供资金。