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By achieving a greater understanding of
the maturation process, it is possible to improve the quality of the finished
whisky product as well as reduce costs through efficient utilisation of
wood. Work in this area has focused on
both the conditioning of the various types of casks used to mature Scotch
Whisky and the environmental conditions in which the casks are stored. Our
research therefore concentrates on four areas:
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optimum or
alternative ways to treat oak for cask manufacture or regeneration
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how colour
and flavour components are generated from the breakdown of wood polymers
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understanding
the nature of mature whisky quality in terms of its sensory and chemical
profile
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optimising
warehouse conditions to maintain whisky flavour and minimise the loss of
alcohol
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