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The processing of raw
materials into a high strength alcoholic distillate consists of a number of
individual steps: malting, milling, mashing, fermentation and
distillation. Maximising alcoholic yield
by effective control of these steps is a vital consideration to the industry. However, an understanding of their individual
and combined effect on the flavour, quality and consistency of the product is
another area of important research at the Institute. By a better understanding of the mechanics
and chemistry of the processing steps, better opportunities for control of
spirit quality are provided. Our
principal areas of research into the processing stages are:
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the action of yeast in developing flavour
during fermentation
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the determination of chemical reaction
mechanisms which occur during distillation – the role of copper being of
particular interest
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the influence of physical parameters such as
fermentation temperature and distillation rate in influencing chemical and
biochemical reactions
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