Grant: Applied Research and Development Grants - Level 2
Collège communautaire du Nouveau-Brunswick
$74,896.00
Further investigation of congener profiles of Lallemand yeast strains
EF 2017-18
Résumé
Lallemand is a privately owned company that specializes in the development, production, and marketing ofyeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and morespecifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects oftheir strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. Thecongeners that are produced vary depending on the strains and the conditions under which the fermentation iscarried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congenerprofile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas areimparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemandstrains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles willassist Lallemand in advising their clients in their choices of yeast and operation conditions.
Programme
Applied Research and Development Grants - Level 2
Bénéficiaire
Emplacement
New Brunswick, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
506165-2016
Name nom
Parent, Linda
Department département
CCNB - Campus d'Edmundston
Organization id
16037
Institution établissement
Collège communautaire du Nouveau-Brunswick
Province en
New Brunswick
Province fr
Nouveau-Brunswick
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2017
Competition year année de concours
2016
Award amount
74896
Program id
CARD2
Program name en
Applied Research and Development Grants - Level 2
Program name fr
Subventions de recherche et développement appliquée - niveau 2
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
6102
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food microbiology
Research subject fr
Microbiologie alimentaire
Partie
1
Nb partie
2
Application title
Further investigation of congener profiles of Lallemand yeast strains
Keyword
NSERC
Application summary
Lallemand is a privately owned company that specializes in the development, production, and marketing ofyeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and morespecifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects oftheir strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. Thecongeners that are produced vary depending on the strains and the conditions under which the fermentation iscarried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congenerprofile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas areimparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemandstrains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles willassist Lallemand in advising their clients in their choices of yeast and operation conditions.
