Exploiting yeast diversity in whisky fermentation for biocatalysis of desirable flavour compounds
Lead Research Organisation:
Abertay University
Department Name: Sch of Science Engineering and Tech
Abstract
The project is a cooperation of Abertay University and the SWRI with funding from IBioIC BBSRC.
The aim of the project is to use unusual (non-saccharomyces) yeast for the whisky fermentation. We will monitor the fermentation performance different yeast strains and the flavour profile of the new make spirits.
It will include a sensory part at Abertay University and the SWRI.
The aim of the project is to use unusual (non-saccharomyces) yeast for the whisky fermentation. We will monitor the fermentation performance different yeast strains and the flavour profile of the new make spirits.
It will include a sensory part at Abertay University and the SWRI.
Publications
Black K
(2020)
Utilization of Low Nitrogen Barley for Production of Distilling Quality Malt
in Journal of the American Society of Brewing Chemists
Daute M
(2021)
Experimental Whisky Fermentations: Influence of Wort Pretreatments
in Foods
Daute M
(2021)
Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit
in Applied Sciences
Studentship Projects
| Project Reference | Relationship | Related To | Start | End | Student Name |
|---|---|---|---|---|---|
| BB/R505201/1 | 30/09/2017 | 12/11/2021 | |||
| 2025753 | Studentship | BB/R505201/1 | 30/09/2017 | 29/09/2021 | Martina Daute |
| Description | The aim of this award to test how different yeast strains influence the aroma of whisky. So far it can be seen that there is a wide variety, but the analysis are still ongoing. |
| Exploitation Route | After being published, it is most likely that the variety of yeast strains for the Scotch whisky industry will be increased. |
| Sectors | Agriculture Food and Drink |
| Description | Napping is provided as a new sensory technique for the whisky industry by the SWRI. |
| First Year Of Impact | 2019 |
| Sector | Agriculture, Food and Drink |
| Impact Types | Policy & public services |
| Description | Abertay Chancellor Bestows Postgraduate Student Fund |
| Amount | £500 (GBP) |
| Organisation | Abertay University |
| Sector | Academic/University |
| Country | United Kingdom |
| Start | 07/2019 |
| End | 10/2019 |
| Description | Travel grant - IBD |
| Amount | £500 (GBP) |
| Organisation | Institute Of Brewing and Distilling |
| Sector | Charity/Non Profit |
| Country | United Kingdom |
| Start | 06/2017 |
| End | 07/2017 |
| Description | The Scotch Whisky Research Institute |
| Organisation | Scotch Whisky Research Institute |
| Country | United Kingdom |
| Sector | Private |
| PI Contribution | The PhD is a collaboration of Abertay University and The Scotch Whisky Research Institute (SWRI). The PhD student is working in close collaboration and implements new sensory and analytical methods. |
| Collaborator Contribution | The PhD is a collaboration of Abertay University and The Scotch Whisky Research Institute (SWRI). The SWRI assists with method development, industry knowledge and a placement at their institute the PhD project. |
| Impact | -SWRI offers Napping as a sensory technique |
| Start Year | 2017 |
| Description | Dundee Primary Schools Science week 2019 |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Schools |
| Results and Impact | Learning to be a seal scientist: activities showcasing some of the techniques we use to answer important questions in seal research. Pupils got a chance to have lab and field experience in observing, measuring and recording their results |
| Year(s) Of Engagement Activity | 2019 |
| Description | STEM Event: Harris Academy |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Schools |
| Results and Impact | School career event. PhD student went to the school to bring Abertay and to bring the course food technology closer to the students. Students could go to the stable and ask question as well engage with the equipment. |
| Year(s) Of Engagement Activity | 2018 |
| Description | STEM GO4SET |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Schools |
| Results and Impact | Student groups were working over 10 weeks on a project and presented it. During the event they good feedback. |
| Year(s) Of Engagement Activity | 2018 |
| Description | STEM: Science Week: What does your shoes says about you? |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Schools |
| Results and Impact | During the science week group of students (20-30) attend different courses related to science. Course was about forensic investigation. |
| Year(s) Of Engagement Activity | 2018 |
| Description | Technical talks and tour of IBioIC FlexBio facility |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Regional |
| Primary Audience | Other audiences |
| Results and Impact | First technical talks of the IBD Scottish Section in 2020 with a focus on whisky production. Postgraduate students presented their work and were open for question by industry and fellow students. Good chance for new collaborations. |
| Year(s) Of Engagement Activity | 2020 |
| Description | Year of Young People 2018 |
| Form Of Engagement Activity | Participation in an activity, workshop or similar |
| Part Of Official Scheme? | No |
| Geographic Reach | Local |
| Primary Audience | Schools |
| Results and Impact | Students came to the university to learn about different courses and had a practical research exercise related to the topic. |
| Year(s) Of Engagement Activity | 2018 |