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Scotch Whisky production, as
with other distilled beverage manufacture, is dependent on the quality of its
raw materials (malted barley, cereal, yeast and water). The challenge faced at the Institute is how
to maintain and improve spirit quality whilst ensuring efficiency.
Scientific research, a practical
understanding of the manufacturing process and close ties with related
industries, such as maltsters and plant breeders, help us meet this challenge.
Our research into raw
materials at the Institute is targeted at three fundamental areas:
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how the potential of cereal varieties for use
in the distilling industry can be assessed and improved
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how cereal starch is broken down to give fermentable
sugars which yeast can convert to alcohol – the alcohol yield being the
most significant efficiency index in the industry
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how to minimise production problems caused by
the gum-like polymers contained in cereals
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