Innovative Warehouse Design for the Efficient Maturation of Scotch Whisky (MATIN)

苏格兰威士忌桶每年通过蒸发损失2%的酒精含量。这意味着经济损失和因原材料和水需求增加而增加的环境压力。然而，这些损失是成熟的重要组成部分，因为威士忌与木桶木材和苏格兰环境相互作用。最近的研究表明，威士忌仓库可以影响成熟桶的损失。该项目将结合联合收割机行业领先的成熟研究，从苏格兰威士忌研究所与专业知识，在建筑建模和工程从建筑研究机构提供蒸馏器的方法，以减少酒精损失，通过建筑设计。这种独特的合作将创建适用于新构建和当前库存的仓库规范，这些规范在商业上是可行的，不会影响酒精质量。

Scotch whisky casks lose 2% of their alcohol content each year through evaporation. This represents a financial loss and an increased environmental pressure through larger raw material and water demand. However, these losses are an essential part of maturation as the whisky interacts with cask wood and the Scottish environment. Recent research has shown that the whisky warehouse can influence the losses from maturation casks. This project will combine industry led maturation research from the Scotch Whisky Research Institute with expertise in building modelling and engineering from the Building Research Establishment to provide distillers with ways to reduce alcohol losses through building design. This unique collaboration will create warehouse specifications applicable to new builds and current stock that will be commercially viable and will not affect spirit quality.