Simplifying and analyzing whisky production techniques

该研究项目由NSERC和OCE共同支持，涉及安大略酿酒厂 ** 和由James绿色博士领导的温莎大学团队之间的合作。他们的目标是更好地了解威士忌酿造背后的基础科学。木桶尺寸的选择、木桶的“烘烤”方式、橡木的类型、木桶的使用情况以及威士忌在木桶中陈酿的时间长短，都会对威士忌的味道产生巨大的影响。人们对这些影响知之甚少。通过将酿酒师的知识和技能与先进的分析化学技术相结合，研究合作旨在帮助确定这些因素的最佳组合，以获得出色的饮料产品。该项目还专注于过滤在生产精细平衡的成品威士忌中的作用。过滤可以显著地使烈性威士忌平稳，也可以损害温和的威士忌。通过了解在这一步中去除了什么，研究小组希望帮助酿酒厂决定如何准备他们的产品，并帮助他们了解桶成熟和过滤所涉及的因素。这将导致加拿大优质威士忌系列的扩张，将有助于 ** 在安大略创造就业机会，并有助于阐明威士忌生产过程中发生的化学反应。

This research project, jointly supported by NSERC and OCE, involves a collaboration between an Ontario Distillery**and a team at the University of Windsor led by Dr. James Green. Together they aim to better understand the**fundamental science behind whisky making. The choice of barrel size, the "toasting" of the barrel, the type of oak**involved, and the previous use of the barrel, and the length of time the whisky ages in a barrel all have a huge**effect on the taste of the resulting whisky. These effects are poorly understood. By combining the knowledge and**skills of the distillers with advanced analytical chemistry techniques, the research collaboration aims to help**determine the best combination of these factors to lead to an outstanding beverage product. The project is also**focused on the role of filtration in producing a fine balanced finished whisky. Filtration can dramatically smooth a**strong whiskey, or it can hurt a gentle whisky. By understanding what is removed in this step, the research team**looks to help distilleries decide how to prepare their product and help them understand the factors involved in**barrel maturation and filtration. This will lead to the expansion of a line of premium Canadian whiskys, will help**create jobs in Ontario, and help elucidate the chemistry of what happens during whisky production.