Reduction of cooling costs associated with filtering whisky and spirit beverages

降低与过滤威士忌和烈酒饮料相关的冷却成本

• 批准号: 2895288
• 金额: --
• 依托单位: Heriot-Watt University
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2895288
• 关键词: Reduction; cooling; costs; associated; filtering

Scotch whisky is a multi-billion-pound industry accounting for 75% of Scottish food and drink exports, 1.4% of all UK exports and directly employing over 11,000 people (SWA, 2022). Despite progress towards a more sustainable industry and net zero, there remain targets across the distilling supply chain, notably the heating and cooling of large volumes of liquid. Prior to whisky packaging, the majority of products are chilled from ambient temperature to between 0 and 4 C and held for up-to 24hrs. The primary purpose of this chilling is to force the formation of haze particles which can then be subsequently filtered, resulting in a more stable product. Product clarity is a key quality measure of many Scotch whisky brands and achieving a suitable specification is necessary for product recognition and consistency. This project will identify novel filtration strategies that reduce the energy intensive chilling step prior to filtration linking to key sustainability targets within the industry. These strategies will exploit variation in temperature and use filtration material (existing and novel) to identify and understand impacts on key liquid quality markers. It links the specialist knowledge and equipment of the International Centre for Brewing and Distilling with FILTROX Carlson Ltd., a company with significant industrial experience and application in this area. Established links with the Scottish distilling community will see the results disseminated to the industry as a whole as they seek to meet their ambitious sustainability targets. Whilst the focus is primarily on whisky, the results also have implications for the spirits industry as whole with the majority of products undergoing some form of chill filtration.

苏格兰威士忌是一个价值数十亿英镑的产业，占苏格兰食品和饮料出口的 75%，占英国出口总额的 1.4%，直接雇用超过 11,000 名员工（SWA，2022 年）。尽管在实现更可持续的行业和净零排放方面取得了进展，但整个蒸馏供应链仍然存在目标，特别是大量液体的加热和冷却。在威士忌包装之前，大多数产品都会从环境温度冷却至 0 至 4°C 并保存长达 24 小时。这种冷却的主要目的是迫使形成雾状颗粒，然后将其过滤，从而产生更稳定的产品。产品透明度是许多苏格兰威士忌品牌的关键质量衡量标准，达到合适的规格对于产品的认可和一致性是必要的。该项目将确定新颖的过滤策略，减少过滤前的能源密集型冷却步骤，与行业内的关键可持续发展目标相关。这些策略将利用温度的变化并使用过滤材料（现有的和新型的）来识别和了解对关键液体质量标记的影响。它将国际酿造和蒸馏中心的专业知识和设备与 FILTROX Carlson Ltd. 联系起来，FILTROX Carlson Ltd. 是一家在该领域拥有丰富行业经验和应用的公司。与苏格兰酿酒界建立的联系将使结果传播到整个行业，因为他们寻求实现雄心勃勃的可持续发展目标。虽然重点主要集中在威士忌上，但结果也对整个烈酒行业产生了影响，因为大多数产品都经过某种形式的冷冻过滤。