Process Improvements in Whiskey Production through Tracking Flavour and Aroma Active Compounds

Macaloney Brewers & Distillers Ltd（MBD）是BC威士忌行业的领导者，在蒸馏和威士忌生产方面拥有丰富的知识。Camosun College拥有分析化学方面的专业知识，包括GC/MS和HPLC系统以及实验室规模的蒸馏设备，这些设备将填补MBD在发酵和化学分析方面的知识空白。该项目的总体目标是通过关注新蒸馏酒中产生的关键风味和香气属性来提高一致性和质量。甲硫醛已被证明会产生多硫化物，这会导致新制造的酒精具有“硫磺”和“重”的特征。 多硫化物会对威士忌的陈酿过程产生负面影响，这至少需要三年的时间。对已发表的研究的初步审查表明，新酿造的烈酒的质量和这些化合物的水平对于获得高质量的平衡威士忌至关重要。我们的调查将需要进行一系列的实验，旨在确定导致甲硫醛形成的发酵条件。该项目的第二个方面将评估最近更新的生产和增加一个大规模的泥炭烟熏麦芽大麦。这种对操作的重大改变需要优化和微调条件，以保持严格遵守质量和一致性。泥炭麦芽大麦的质量是通过分析在吸烟过程中产生的主要香气和风味化合物以及被大麦麦芽吸收来确定的。这些是主要的酚类化合物，使威士忌产生烟熏，木香和辛辣的香气。 该项目提供了一个机会，可以进行与加拿大独特的威士忌生产相关的高水平研究，包括在酿酒厂和学院学生中培训高素质的人员，并在Camosun学院和MBD之间建立关系，可以继续进行更多的调查。

Macaloney Brewers & Distillers Ltd (MBD) is a leader in the BC whiskey industry and has a wealth of knowledge in distillation and whiskey production. Camosun College has access to expertise in analytical chemistry including GC/MS and HPLC systems and laboratory scale distillation equipment that will fill the knowledge gap identified by MBD in terms of fermentation and chemical analysis. The overarching goal of this project is to improve consistency and quality by focusing on the key flavour and aroma attributes produced in new spirit distillate. Methional has been shown to produce polysulfides which can lead to a "sulfury" and "heavy'' character in new make spirit. Polysulfides can then go on to negatively impact the process of aging whiskey which takes a minimum of three years. Preliminary examination of published research suggests that the quality of the new make spirit and the levels of these compounds are of extreme importance to obtaining a balanced whiskey of high quality. Our investigation will entail carrying out a series of experiments aimed at identifying the fermentation conditions which lead to the formation of methional. A second aspect of this project will evaluate recent updates to production and the addition of a large-scale peat smoking of malted barley. This substantial change to the operation requires optimization and fine tuning of conditions to maintain strict adherence to quality and consistency. The quality of peated malt barley is determined through the analysis of key aroma and flavour compounds produced during the smoking process and absorbed by the barley malt. These are main phenolic compounds which give rise to smoky, woody, and spicy aromas in whiskey. This project offers the opportunity to carry out high level research related to whiskey production which is unique to Canada, involve the training of highly qualified personnel at the brewery and students at the college, and establish a relationship between Camosun College and MBD that can continue into additional inquiries.