L2M NSERC - Accelerated Maturation of Spirits

陈年烈性酒，如加拿大威士忌，是通过让新鲜蒸馏的酒(新酿造的)在橡木桶中成熟来生产的。成熟过程包括一系列化学事件，包括用木桶/用木桶进行的微萃取和微滤、氧化以及溶液中各种分子组成之间的化学反应。陈化过程--顾名思义--需要时间：例如，加拿大威士忌必须在桶中存放至少三年。然而，等待一杯酒的时间太长了。本质上，这是一个复杂的动力学问题，许多过程以不同的速度同时发生，而一些关键的过程以非常慢的速度发生。我们正在开发一种快速成熟的方法(称为反向桶法)，这种方法植根于化学基础，并得到了仔细的科学实验的支持。这项提议旨在为这项技术和业务的转发提供资金。

Aged spirits, such as Canadian whisky, are produced by allowing freshly distilled liquor (new-make) to mature inside of oak barrels. The maturation process is comprised of a series of chemical events, including microextraction and microfiltration with/by the wooden barrel, oxidation, and chemical reactions between the various molecular components of the solution. The aging process - as suggested by the name - takes time: Canadian whisky, for example, must be held in a barrel for at least three years. This, however, is a long time to wait for a drink. At its core, this is a complex kinetics problem, with many processes happening simultaneously at different rates and some crucial ones happening at very slow rates. We are developing a fast maturation method (called "inverse barreling") rooted in chemical fundamentals and informed by careful scientific experimentation. This proposal seeks to fund the forwarding of this technology and business.