Development of whisky maturation: A chemical approach

中心城市酿酒和蒸馏有限公司（CCB&D）是加拿大领先的精酿和蒸馏商之一，总部位于不列颠哥伦比亚省萨里，致力于通过采用新颖的化学技术和优化陈酿方法来改进麦芽威士忌的成熟过程。成功的开发将在更短的时间内提供各种风味概况。这些工艺的发展应该创造出关于桶陈化复杂的潜在化学的新的基础知识。**CCB&D的直接研究需求将通过与滑铁卢大学的Lemieux实验室合作来满足。除了分析和化学专业知识外，Lemieux实验室在基础研究，方法开发和过程微调方面拥有丰富的经验，以达到理想的性能

Central City Brewers & Distillers Ltd (CCB&D), one of Canada's leading craft brewers and distillers, based in Surrey, British Columbia are interested in improving upon the maturation process of malt whisky by incorporating novel chemical techniques and optimizing aging methods. Successful development will provide access to variety of flavor profiles in significantly shorter time periods. The development of these processes should create new fundamental knowledge regarding the complex underlying chemistry of barrel aging.**CCB&D's immediate research needs will be met by collaborating with the Lemieux laboratory at the University of Waterloo. Along with analytical and chemical expertise, the Lemieux laboratory has extensive experience with the fundamental research, development of methodology and the fine tuning of processes towards desirable properties.**