Grant: Applied Research and Development Grants - Level 1
Camosun College
$24,313.00
Process Improvements in Whiskey Production through Tracking Flavour and Aroma Active Compounds
FY 2020-21
Summary
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.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
British Columbia, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
560400-2020
Name nom
Gale, Richard
Department département
Head Office
Organization id
10222
Institution établissement
Camosun College
Province en
British Columbia
Province fr
Colombie-Britannique
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2020
Competition year année de concours
2020
Award amount
24313
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
500
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Manufacturing processes and products
Area of application fr
Procédés et produits industriels
Research subject code
6101
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food chemistry and analysis
Research subject fr
Chimie alimentaire et analyse
Installment
inst:1 - 1
Partie
1
Nb partie
1
Application title
Process Improvements in Whiskey Production through Tracking Flavour and Aroma Active Compounds
Keyword
NSERC
Application summary
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.
