Real-time monitoring and optimization of spirit colouring from natural products

虽然鸡尾酒仍然由大型酿酒厂批量生产，但加拿大城镇的小企业因其为市场带来创新的新口味和理念的能力而日益受到认可。维多利亚酿酒厂正在开发一种杜松子酒，这种杜松子酒是由天然物质制成的花瓣。除了仅凭颜色来吸引消费者外，他们还在寻求白酒在各种鸡尾酒中可逆变色的新效果。由于花卉的季节性和批次变化，在实现初始产品方面存在挑战。此外，发生颜色变化的条件对工艺公差提出了额外的要求。与维多利亚大学Hore小组的这项拟议合作将使实时监测协议的开发成为可能，包括诊断和控制软件，这些协议将在酿酒厂实施。除了能够将新产品推向市场外，该项目还提供了培训学生的机会，以及研究人员和当地行业之间的互动。

While spirits for cocktails continue to be mass produced by large distilleries, small businesses throughoutCanadian towns and cities are increasingly recognized for their ability to bring innovative new tastes and ideasto market. Victoria Distillers is in the process of developing a gin that is coloured from natural substances inthe form of flower petals. In addition to appealing to consumers based on the colour alone, they are seeking anovel effect in the form of a reversible colour change when the spirit is incorporated in a variety of cocktails.There are challenges in achieving the initial product due to the seasonal and batch variation of the flowers.Furthermore, the conditions over which the colour change occurs puts additional demands on the tolerances ofthe process. This proposed collaboration with the Hore group at the University of Victoria will enable thedevelopment of real-time monitoring protocols, including diagnostic and control software, that will beimplemented in the distillery. In addition to enabling a new product to be brought to market, this projectprovides opportunity for training students, and interaction between researchers and local industry.