Grant: Applied Research and Development Grants - Level 1
St. Clair College
$25,000.00
Characterizing chemical conditions to optimize brewing processes
FY 2018-19
Summary
High-quality and consistently flavoured beer is especially important to small-batch, craft brewing companies, though the chemical analyses to craft these quality flavours effectively are often cost-prohibitive. The proposed study will analyze fusel oils and ion concentrations in seasonal brews, created by a small-batch local brewing company, and correlate them to perceived taste profiles from brewery staff. Comparisons will be between different batches of the same brew and different brews. These results will be utilized to optimize existing flavours, adjust brewing procedures for consistency in flavour, and guide future flavour development.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
Ontario, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
531575-2018
Name nom
Wawrow, Peter
Department département
Head Office
Organization id
1806
Institution établissement
St. Clair College
Province en
Ontario
Province fr
Ontario
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2018
Competition year année de concours
2018
Award amount
25000
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
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
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
Partie
1
Nb partie
1
Application title
Characterizing chemical conditions to optimize brewing processes
Keyword
NSERC
Application summary
High-quality and consistently flavoured beer is especially important to small-batch, craft brewing companies, though the chemical analyses to craft these quality flavours effectively are often cost-prohibitive. The proposed study will analyze fusel oils and ion concentrations in seasonal brews, created by a small-batch local brewing company, and correlate them to perceived taste profiles from brewery staff. Comparisons will be between different batches of the same brew and different brews. These results will be utilized to optimize existing flavours, adjust brewing procedures for consistency in flavour, and guide future flavour development.
