The Manufacture of Scotch Grain Whisky

Pyke, Magnus

doi:10.1002/j.2050-0416.1965.tb02047.x

Cited by 31 publications

(7 citation statements)

References 8 publications

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“…As a result, residual malt enzymes are able to continue their activity in fermentation. During this period a significant amount of the soluble dextrins is broken down contributing additional fermentable material that can increase spirit production by as much as 30% [3]. In some respects, this resembles Simultaneous Saccharification and Fermentation (SSF) processes typically found in bioethanol (fuel alcohol) plants that process corn, notably in USA.…”

Section: Preparation Of Fermentable Substratementioning

confidence: 97%

Saccharomyces cerevisiae in the Production of Whisk(e)y

Walker

Hill

2016

Beverages

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Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermentations is crucially important not only in terms of ethanol yields, but also for production of minor yeast metabolites which collectively contribute to development of spirit flavour and aroma characteristics. Distillers must therefore pay very careful attention to the strain of yeast exploited to ensure consistency of fermentation performance and spirit congener profiles. In the Scotch whisky industry, initiatives to address sustainability issues facing the industry (for example, reduced energy and water usage) have resulted in a growing awareness regarding criteria for selecting new distilling yeasts with improved efficiency. For example, there is now a desire for Scotch whisky distilling yeasts to perform under more challenging conditions such as high gravity wort fermentations. This article highlights the important roles of S. cerevisiae strains in whisky production (with particular emphasis on Scotch) and describes key fermentation performance attributes sought in distiller's yeast, such as high alcohol yields, stress tolerance and desirable congener profiles. We hope that the information herein will be useful for whisky producers and yeast suppliers in selecting new distilling strains of S. cerevisiae, and for the scientific community to stimulate further research in this area.

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Section: Preparation Of Fermentable Substratementioning

confidence: 97%

Saccharomyces cerevisiae in the Production of Whisk(e)y

Walker

Hill

2016

Beverages

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“…Annual volume of pot ale discharge is directly linked to the production capacity of whiskey distilleries. However, mass balance of whiskey manufacturing process does not vary remarkably for individual plants depending on manufacturing scale, raw material selection etc [49,70]. Therefore, a typical mass balance for malt whiskey distillery producing 1 million litres of alcohol per annum (Fig.…”

Section: Industrial Implementationmentioning

confidence: 99%

Optimisation of anaerobic digestion of pot ale after thermochemical pre-treatment through Response Surface Methodology

Gunes

Stokes

Davis

et al. 2021

Biomass and Bioenergy

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Valorisation of organic wastes in renewable energy production has attracted a global attention in order to achieve a sustainable industrial growth. Anaerobic digestion (AD) is considered to be one of the most environmentally friendly waste management technology and also fulfils the necessity of a sustainable fuel generation. It has much less energy demand than other technologies like gasification or pyrolysis due to its low operation temperature. Whiskey distillery wastewater, pot ale, is classified as a high strength waste due its high organic content hence rendering it a suitable substrate for anaerobic digestion. Despite its waste-to-energy conversion potential, pot ale contains high lignin fraction which makes it resistant to biodegradation. Therefore introducing a pre-treatment step is required to enhance the biogas production and organic matter degradation. In this study anaerobic digestion of pot ale was assessed at lab scale batch mode reactor after implementation of 1 M NaOH and microwave pre-treatments at varying power settings. Response Surface Methodology was adopted for process modelling and optimisation in which inoculum substrate ratio, initial digestion pH and microwave power were investigated at three different levels. In addition, the mineral quality of the pot ale digestate has been analysed for its agricultural use.

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“…During this process, the sugars, mainly glucose, maltose, and maltotriose (with minor amounts of fructose and sucrose as well as maltotetraose and larger dextrin), are simultaneously hydrolyzed and fermented, being transformed into ethanol and other minor compounds (higher alcohols, esters, acids, aldehydes, ketones, and sulfur compounds), as detailed by Russell and Stewart [39]. A typical composition of the inlet wort [39] and products [36] obtained after the fermentation is displayed in Table 3. Finally, due to the biochemical transformation, the temperature rises to values between 28°C and 32°C.…”

Section: Project Work Examplementioning

confidence: 99%

An example of project‐based learning with the support of a process simulator applied to the chemical engineering final course project

Vasconcelos

Guedes

Melo

et al. 2021

Comp Applic In Engineering

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As the culmination of the Chemical Engineering curriculum, students face the challenging and stimulating elaboration of a whole design project that integrates all the knowledge gained throughout the course. The subject is divided into two parts, gaining a theoretical background in the ninth semester and a proposed teamwork project design with the aid of a process simulator in the tenth semester. This paper presents the challenge of designing a whiskey distillery elected by a group of students applying the project‐based learning methodology. As a strategy for a more efficient design, the process is divided into three blocks: prefermentation, fermentation, and distillation. Calculations involve mass and energy balances and the design of the different units, including the optimization of a distillation column assisted by the ASPEN HYSYS® simulator. Students must publicly present their results in front of the class and a jury formed by chemical engineers. A survey was carried out to assess the student's satisfaction and feedback. The results manifested the significance of the subject for the future and the satisfaction of the proposed teaching strategy.

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The Manufacture of Scotch Grain Whisky

Cited by 31 publications

References 8 publications

Saccharomyces cerevisiae in the Production of Whisk(e)y

Saccharomyces cerevisiae in the Production of Whisk(e)y

Optimisation of anaerobic digestion of pot ale after thermochemical pre-treatment through Response Surface Methodology

An example of project‐based learning with the support of a process simulator applied to the chemical engineering final course project

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