<p> WDSC 2005</p><p>Convention Review Day 1:</p><p>The second Worldwide Distilled Spirits Conference By Frank Robson Three years ago there was a new entry in the technical calendar of the drinks industry with the birth of the Worldwide Distilled Spirits Conference in Edinburgh. It was a successful initial event – but was it a foundation that could be built upon to create an ongoing forum for the technology of international spirits production? The Conference of 18–22 September 2005 has answered that question in a hugely positive way and the Scottish Section of the IBD, under the Chairmanship of James Brosnan, deserves congratulation for this achievement. I suppose the fundamental questions, which must have exercised a few minds, were whether the impact of the first conference had been sufficient to attract a wider audience three years later and whether enough papers of quality could be found to fill a three day programme.Certainly the impact of the 2002 event was greatly helped by the production of the proceedings in book form– a volume which no company bookshelf in the industry could afford to be without.Many, who did not attend, will have read these proceedings and been stirred into action for the second conference. There were about 200 delegates for the first gathering with representatives from fourteen countries outside the UK. The venue: The Sheraton Grand Hotel and The 2005 conference attracted no less than 305 Spa. delegates from twenty three countries – a response which surprised even the organisers. The event was fully subscribed and 35% of the audience came from overseas.These are indeed impressive statistics and, while one can never measure the influence of the Institute’s change of name in terms of the appeal of the conference, there is no doubt that the Institute of Brewing & Distilling has entered a new phase of development with renewed and obvious emphasis on distilling.</p><p>Edinburgh Castle, perched high on an extinct volcanic outcrop.</p><p>The lecture programme, which included a high proportion of invited speakers, had been put together by Professor Graham Stewart of the International Centre for Brewing & Distilling (ICBD) at Heriot–Watt University and his programme committee. Creating a programme covering the different spirit categories with a blend of academic, production and quality issues is no mean balancing feat and with an audience predominantly made up of production staff, the one certainty is that all topics will not interest the whole audience. But the balance seemed to work and most attendees to whom I spoke seemed pleased with the programme and were able to identify highlights without difficulty. While the success of such a conference hinges around the technical papers there has to be a significant package of other attractions and activities and the Organising Committee had worked hard to achieve this. There was a table-top exhibition with seventeen companies participating, a day for technical visits, a reception, a banquet, a cocktail happy hour and an evening in medieval Edinburgh. Of particular importance was the role of sponsors described by varying levels of precious metal, who all deserve mention – Krones (platinum), Fermentis and Kerry Bio-Science (gold), ABB and Forsyths (silver) and Ethanol Technology who provided the conference satchel. The choice of venue was the Sheraton Grand Hotel and Spa just a few hundred yards from Princes Street and this proved to be both comfortable and popular. Monday 19 September The conference was formally opened at 8.30am on Monday 19th September by the President of IBD Dr Harry White, who emphasised the growing role of the Institute in providing qualifications for its distilling members. Davis Rae (North British Distillery and Chairman SWA Cereals Committee) presented the first paper entitled:- Sustainability in the cereals supply chain. With diminishing CAP aid to farmers in the European Union there will inevitably be a drive to greater competitiveness in the world cereals market and farmers will seek to make the best returns they can from their land. Volatile prices for wheat and barley in recent years with considerable weather and yield Conference Chairman fluctuations do not present an attractive future for the Dr James Brosnan (left) and IBD President cereal grower. Dr Harry White looking relaxed prior to the conference opening.</p><p>There tend to be at least two transactions in the chain from farmer to distiller with merchants and /or maltsters occupying the middle ground and each party endeavouring to maximise its return. The speaker’s view was that leaving this situation to market forces would not deliver sustainability and he recommended a review of procurement strategies with relationships being agreed for a minimum of three years and acceptable returns for each link in the chain. With this philosophy sustainability could be attained through commitment and shared values. New techniques for checking the consistency of supplied cereals were described by Vincent Beaumont (Irish Distillers). With careful calibration the NIR analyser can be used for OG, alcohol and final gravity determinations for Irish malt samples. The Rapid Visco Analyser (RVA) can be used to distinguish winter and spring barley varieties and the geographic origin of Irish barleys using mash viscosity characterisation. By combining NIR and RVA results and using multivariate analysis the classification of cereals into groupings could lead to better decision making on the intake of materials and on appropriate process adjustments. Binod Maitin (UB Group India) gave a Survey of the trends in the Indian spirits market– a market of 124 million cases dominated by Indian produced whisky. New flavours are being sought and the herbs and spices, which are so integral to Indian cooking, are now finding their way into spirit based drinks. Cinnamon, fennel, aniseed, ginger, lime, cumin, tamarind and nutmeg were mentioned amongst others. Tea, which is high in antioxidants, is also available in alcohol mixes. Many of these ingredients are linked with medicinal properties though these cannot be emphasised in the context of an alcoholic beverage. NPD strategies were carried out at speed and consumer response has been encouraging. The conference continued with a presentation by an invited speaker, Matthew Morrell (CSIRO Plant Industry, Canberra, Australia) titled Opportunities for the manipulation of cereal grain quality for the distilling industries. Here we were plunged into the mysteries of plant genetics. In barley the search is underway for the genes which control starch, protein and enzyme production. While genetic manipulation is being used in the laboratory to identify the relevant genes this information is then used solely to direct research for genetic characters which can then be obtained by traditional breeding methods – so GMO crops will not emerge as the end product. Matthew Morrell believed that the way forward for distillers was to define what they want from a cereal, place a value on that, and then engage in partnerships with research establishments. He was convinced that the vast potential offered by molecular genetics could be harnessed without the creation of genetically modified crops – a view which would allow brand managers to continue to sleep peacefully. The use of proteomic analysis of distillers yeast was described by Derek Jamieson (Heriot–Watt University). Here was an attempt to understand at a molecular level what happens in a yeast cell during an industrial maize fermentation in a grain distillery. The yeast proteome analysed by electrophoresis and mass spectroscopy showed an identifiable peak in maltase, and increases in proteases and oxidative stress as well as a surprising increase inautofluorescence, which may be linked to stress response.</p><p>The presentation on yeast from Suntory scientists, Hidko Yomo and Yushi Noguchi was followed by good discussion from the floor led by their colleague Takeshi Yonezawa. As if detecting the audience was becoming somewhat bewildered by the jargon and complexity of modern research James Bryce (ICBD, Heriot–Watt University) pitched his clear explanation of limit dextrinase activity at the production manager. The revival of interest in this enzyme stems from the fact that it has been shown that it can survive kilning and mashing temperatures and goes on to play an important part in starch conversion. To maximise yield the 5% of the starch content of grain which remains as non-fermentable dextrin needs to be broken down by limit dextrinase. This enzyme is linked with a proteinaceous inhibitor, which appears to be pH dependent, and at the lower pHs of fermented wort, say 4.4 limit dextrinase activity increases; but conversely the enzyme itself has optimum activity at a pH of 5.5. The use of backset, which lowers wort pH, and the difference in activity in flour as opposed to whole grain had been studied. Controlled release of limit dextrinase from the inhibitor at the right stage of the mash or fermentation may be the key to increasing alcohol production. Two papers followed which underlined the diversity of the programme. Joao Bosco Faria (Sao Paulo State University, Brasil) outlined studies which had been undertaken to create a distilled spirit from the residue of orange juice extraction. This so called “press liquor” could be fermented and distilled and with ageing produced a spirit of beverage quality. It had been concluded that this process, based on what is essentially a waste stream, offers a feasible business proposition. From a potential product the theme moved to the well established one of South African brandy. Caroline Snyman (Distell, Stellenbosch) described her work linking base wine with finished brandy character. The distillers buy and mix base wines from over thirty sources; the wine is double distilled and the spirit aged for three years in French oak. Volatiles were analysed for the base wines, the distillate and the aged spirit and sensory assessments compared. Just some of the 305 delegates from 23 countries, with few empty chairs! Statistical techniques showed correlations between the routine analyses of wines and their volatile compounds and good (fruity) and poor (herbaceous and woody) brandy quality. The speaker tantalised the conference with the promise of a tasting of a 12 year old South African product which had recently won the accolade of the world’s best brandy! Distillers yeast seems to occupy centre stage in marketing drives at present. This stems from the movement to Active Dry Yeast (ADY) and the availability of yeasts which can deliver new flavour. Exhibition stands were occupied by four yeast suppliers, namely Fermentis, Kerry-Bioscience, Anchor Yeast and Ethanol Technology. Two papers came from the Fermentis stable. Charles L’Helgoualc’h dealt with yeast for fuel ethanol production. The choice of yeast strain is crucial with alcohol levels as high as 21% abv and processes which eliminate cereal cooking by the use of simultaneous saccharification and fermentation. Controlling nutrition and environment during propagation are important and rehydration of ADY is necessary for optimum performance. Richard Munro spoke in more detail about ADY and compared its advantages anddisadvantages with pressed and cream yeast. Although the manufacturing costs are significantly higher and the viability lower, ADY has a shelf life of two years, can be stored at ambient temperature without bacterial deterioration, requires no additional plant and full analysis is available before delivery. A new dry strain has been tested at both ICBD and SWRI at fermentation gravities of 1080 and has performed well. Speciality strains could offer opportunities for higher gravity fermentation and fermentation temperatures as high as 34 –38ºC as well as for new product development. Toll manufacture of individual distillery strains is already a reality in some countries. After a full day of lectures the delegates enjoyed a very relaxing evening with the ghosts and ghoulies of medieval Edinburgh visiting the lower levels of the Old Town and partaking of a unique banquet.</p><p>Day 2:</p><p>Convention Review Tuesday 20 September There was no allowance for a late night with another 8.30 am kick off on Tuesday. First on the podium was Mark Lyons from the Alltech solid state fermentation plant in Mexico. He described the origin and history of solid state fermentation which goes back four thousand years to Koji fermentation. SSF offers an inexpensive route for enzyme production and six yeast strains have been developed in the last three years which can grow on many substrates in both sold and liquid state to produce a range of enzymes. The micro-organisms are grown on wheat bran in trays and the enzymes then extracted and spray dried. As well as the commercial amylases and proteases used in the alcohol industry cellulases have become available. Use of these enzymes with distillers dried grains, where cellulose and lignin can be broken down, give a 42% increase in protein and a corresponding decrease in fibre. Thus value can be added to a co-product which offers a means of increasing meat production. Brian Higgs (Diageo) usedScotland as an example of the threats and solutions posed by environmental issues, though similar issues now arise in most countries. The threats come from firstly climate change (particularlywith floods and prolonged dryspells), secondly the distilling process itself with high energy and cooling water requirements and waste streams, and lastly, but by no means least, from legislation.He produced two interesting facts;the malt distilling industry is dissolving the equivalent of six pot stills per annum and the BOD produced by the industry in Scotland has a population equivalent which is equivalent to the population! He went on to give examples of the narrowness of some environmental legislation, which by failing to adopt a holistic approach can replace one effect on the environment with another.</p><p>One such case was extending the effluent discharge Cheers! Dr and MrsSandy MacGregor pipes on Islay at a cost of £2.5m. Removal of the with Professor Graham Stewart prior effluent from near shore has apparently led to a to the conference banquet. decrease in marine invertebrates, which in turn has adversely affected the shallow water bird populations. Also transport of effluent to the discharge point has resulted in 5000 additional tanker journeys on the island. So a marginal improvement in water quality near the old discharge point has led to a greater overall environmental impact. In tackling environmental issues distillers should be examining energy efficiency, looking into anaerobic digestion and considering the burning of biomass to create power. A major part of the provenance of Scotch whisky is the outstanding environment in which it is made and Brian Higgs concluded bymaking a plea for a fresh approach to environmental legislation because poor legislation simply led to defensive attitudes and investment to meet minimum requirements. A possible alternative might be the investment of 75% of a potential compliance cost for a doubtful improvement in real and identifiable improvements in another environmental area. Bob Hall (James and Son) heads a company which has had a long history in brewery and distillery coproduct handling and sales. His paper had a similar thrust to the one which dealt with the cereal supply chain, in that the co-products chain was suffering because of low margins. Distilleries had never had to cease production because of the failure to remove grains (though four companies in the UK have recently ceased to trade). With increasing competition from other feedstuffs and a decline in cattle farming, the merchants need longer term agreements and with open book policies he believed a more equitable and robust relationship must be possible. The morning continued with discussion of a drink called pisco from Chile in a paper presented by Benoit Colonna-Ceccaldi (Pernod Ricard). Pisco is a muscatel grape based spirit with a fruity aroma and it is usually drunk with lime and sugar. Little is exported but it is a product thought to have wide appeal. The key flavour compounds are terpenes such as linalol and geraniol. He then moved on to cognac where the area of cultivation of the vines has some bearing on flavour. The Ugri blanc grape variety now dominates in this Scottish Section stalwarts! Mr and Mrs process which uses ADY yeast for fermentation and a Brian Eaton and Alan Barclay bring double pot distillation. Maturation begins with one year style to the final banquet! in new oak, the spirit then being transferred to another cask. Unlike whisky the casks are topped up annually with either water or spirit to reduce the interface with air. With brandy the contribution of raw material is more obvious than with grain whisky. Yeast returned to the stage with presentations by Hideko Yomo and Yushi Noguchi (Suntory, Osaka,Japan). Interestingly while Scottish distillers are moving away from the incorporation of brewers’ yeast the Japanese workers have demonstrated that in their whiskies’ brewers yeast has an influence on character. Starved brewers yeast (after 72 hours of fermentation) was found to give fuller bodied new make spirit than was obtained with yeast harvested after 24 hours, indicating the importance of the physiological state of the yeast. Trials with UK ale yeast, Suntory lager yeast and ADY ale yeast in a pilot plant showed that the latter yeast produced spirit of complex character with higher fusel oils and lower fatty acid esters. The morning session concluded with a description by Vera Groot Kormelinck (Paques bv, Netherlands) of an anaerobic digestion plant in a molasses distillery in Hamburg. The waste stream enters an anaerobic reaction tower and the biogas produced is used in the boiler thereby reducing purchased energy. The effluent from the reactor is subjected to aerobic treatment and is then of such a quality that it can be discharged into the town treatment system. The reliability and economics of the system were discussed in detail. This was an awe inspiring presentation in perfect English seemingly without a note – indeed all those who spoke in their second language were congratulated by the session chairmen on the excellence of their deliveries. The sessions were interspersed with ample time for visits to the exhibition and posters. The varied exhibition allowed discussions with suppliers of malt, yeast, analytical equipment and engineering and automation applications. The area was busy at all times and the exhibitors must have been pleased with the interest which their efforts attracted. There was an innovation in the poster section with a group of generic posters describing the production of the world’s best known spirits. These covered whisk(e)y, gin, vodka, cognac, grappa, tequila, rum, cachaca, shochu, ouzo, raki and palinka –the national drink of Hungary. The texts had been written by acknowledged experts and the posters had been prepared in a uniform style. They were available as photocopies and I am sure these will be referred to constantly. There were eighteen posters, again of a high standard, though the presentation was slightly marred by the architecture of the room which demanded portrait rather than landscape format. There is nothing inherently wrong with the portrait format as long as the poster’s conclusions are above ankle level! Eight of the posters came from SWRI and there were others from Ireland, Hungary, France, and three from Brasil. Topics included distillery mashing, ingredient labelling, peat, wild yeasts and volatiles in sugar cane spirit. The afternoon Flavour and Maturation session was opened by John Piggott (Strathclyde University) who discussed the analytical differences between rum and cachaca – spirits which are made by similar processes though the former is derived from molasses and the latter from sugar cane juice. Statistical techniques showed that the different types of these products could be distinguished by levels of volatiles, wood derived compounds and copper. Frances Jack (SWRI) had explored the impact of distilling process changes on the sensory character of Scotch whisky. She had looked at reduced energy input by examining different distillation temperatures and found that higher temperatures increased heavy, cereal and sulphury character. The possibility of having the spirit still manufactured in stainless steel seemed to be an option with the essential role of copper being provided by a copper wash still. She described further work to understand the relationship of the distillation step to the complexity of whisky flavour with emphasis on the twenty three sulphur compounds detected; increases in levels of all the sulphur compounds did not increase sulphury notes in the spirit. Lab scale column distillation at the Scotch Whisky Research Institute, part of the technical visit programme. Another contribution from Strathclyde was presented by Melina Macatelli, who had examined the effect of alcohol strength on flavour release. Amongst other findings she reported that there was a decrease in the release of short chain esters with increased alcohol strength while release of hexanoate/octanoate peaked at 25% abv. Ken Reid (SWRI) spoke about the enhancement of cask performance with reference to rejuvenation by the de-char/re-char process. Looking Delegates enjoy a table laden with at the activity life curve for a bourbon cask he indicated good things and the food has yet to that a re-charred cask was likely to start life again with a arrive! Scene of the final banquet higher level of activity than that experienced when sponsored by Krones. whisky enters a newly arrived cask for a first fill. The char layer is responsible primarily for the removal of sulphur compounds but interestingly activated carbon does not act in the same way removing some ethyl esters. Recharring produces more lignin breakdown products but does not regenerate oak lactones. Casks which had been cured with a food grade catalyst prior to firing showed greater activity including colour development. It had been found that the degree of heat imparted in charring and toasting has a bearing on the compounds released into the spirit. His work had also proved that using charred cask ends, which is not traditional, increased the rate of maturation in the cask as one might have guessed. The day closed with an account of the search for alternatives to oak for the ageing of cachaca delivered by Daniel Rodrigues Cardoso (Instituto de Quimica, Sao Carlos, Brasil). Day 3:</p><p>Convention Review Wednesday 21 September The final day of the conference started in a different mode when Ian Wisniewski, a well known spirits writer, delivered a paper Vodka – production values, marketing initiatives and lifestyle benefits. Although the vodka and cocktail boom continues apace he maintained that the product is undervalued because the perception is that vodka has to be tasteless. But traditional vodkas had character derived from cereals – wheat in Sweden and Russia, barley in Finland and rye in Poland. Now vodkas following this tradition are appearing at the very top end of the market. He described the bewildering array of vodkas available and how packaging is all important in trying to create a brand following. There was much mention of “style bars” which seem to be avoiding me! The rum process was explained in detail by Vidia Persad-Doodnah (Angostura Ltd, Trinidad) and she went on to outline maturation trials examining warehouse positioning, fill strength and cask history. Results were presented after six months and she virtually guaranteed her attendance at the next conference by announcing that the three year results of ageing would be hot off the press in time for it. The issue of brand protection against substitution and counterfeitinghas been a major concern for decades and still remains a serious problem. Ross Aylott (Diageo) reviewed the scale of operations which can be broadly divided between the organised criminal gangs, who recover packaging material and sell fake products, and the on-trade substitution of products in refilled bottles. Proof of whisky authenticity relies on higher alcohol profiles and there has been a big breakthrough with the portable authenticator, which was on display in the exhibition. However another approach, not applicable to whisky, is the use of marker compounds in white spirits. These have to be permitted substances, must not affect flavour and need to be easily detected. Such compounds are now in use and can give a primary indication of a problem in a bar with a dipstick test where a colour change occurs. This has to be followed up with laboratory chromatographic analysis. These unique brand fingerprints with rapid detection methods are a huge step forward in the ability of enforcement officers to bring about prosecutions. Brian Eaton (ICBD, Heriot-Watt University) gave a clear review of education and training available in the industry with particular reference to IBD qualifications. The General Certificate in Distilling, launched in 2001, was based on spirits produced from cereals, but a new development driven by South African members has resulted in the International General Certificate which covers different raw materials. For the technical manager the Diploma in Distilling now has a new syllabus less dependent on that for brewing, but it is still covering only cereal based spirits. In the future decisions will have to be taken about the higher level qualifications and how they embrace all types of distilling. Distilling is quite different from brewing because of the wide raw material and process variations around the world and practical experience of these is not feasible for an individual candidate. Brian Eaton’s view was that the professional distiller should have a basic knowledge of all distilling processes (even if much of it is only studied by reading) and this would bring molasses and grapes into the syllabus. Aberfeldy distillery and the other technical tours provided process insight and great hospitality to delegates.</p><p>Much debate and feedback from the industry is needed to reach the right decision here. He concluded by outlining the degree courses and post graduate diplomas available and mentioned the distance learning approach adopted by Heriot-Watt for overseas students. The new Chivas Brothers (formerly Allied Distillers) bottling plant at Kilmalid was described by Dermot Hawkins. This handles 300 bottles per minute and among its innovations has the filler located in a slightly pressurised room. The Krones labeller in the line is the largest one that company has manufactured. His presentation included video footage of the plant in action. Another SWRI paper came from John Conner on Packaging materials as a source of taints. Taints, described generally as earthy or musty notes, stem from chloro and bromo- anisole (2,4,6 tri-chloroanisole has a taste threshold expressed in parts per trillion). Trichlorophenol is the precursor and moulds or fungi transform this into the anisole. Precursor can enter the system through preservatives or fungicides, from cork or paper manufacture or from lignin degrading fungi. Only a few corks in any batch may be tainted and this makes them difficult to eliminate, though the producers are taking steps to minimise the problem. Cardboard and paper were examined and variable levels of taint detected – some may arise from recycled material. Packaging materials must be stored in a dry well ventilated environment to eliminate the growth of the microorganisms which lead to taints. Chlorine cleaning agents need to be avoided in packaging and storage areas. The Chief Executive of the Scotch Whisky Association, Gavin Hewitt, gave the last address on the Challenges of Tomorrow and highlighted three issues. Firstly he dealt with the new categories of Scotch whisky following the Cardhu debacle, which with his diplomatic background he managed not to mention by name! He explained the logic behind the definition of blended malt as a category. Secondly he reviewed discrimination in markets against Scotch whisky and pointed out that after the successes in Japan, Korea, and Chile, India and then Turkey are being spotlighted. The third topic was the role of alcohol in society and he observed that in the UK the current issues revolved around disorder in the streets rather than health concerns. This needed sensitive but firm handling and a recent Code of Practise for the marketing, promotion and sale of spirits had been brought into effect. The conference proceedings were reviewed by Gordon Steele, Director of the Scotch Whisky Reseach Institute. He mentioned a number of themes such as supply chain partnerships, the drive to improve understanding of flavour formation, product protection and environmental pressures. His final message was that delegates needed to take away new ideas and put real effort into applying them. Helpful in this context would be the network of contacts gained at the conference over the previous three days. </p><p>Speaker Abstracts: Session II </p><p>SPIRITS INDUSTRY REVIEW</p><p>Subject SUSTAINABILITY IN THE CEREALS SUPPLY CHAIN Author David Rae, The North British Distillery, Edinburgh and Chair SWA Cereals Committee Abstract The procurement of raw materials for spirit manufacture has for many years remained a relatively simple and low-risk business activity. The protection and subsidies offered to farmers and growers under the CAP facilitated a steady supply of available cereals to meet the industry’s needs. However, with the advent of the CAP reforms and the decoupling of these subsidies, the growing competitiveness of world markets, the significant increases to input and fuel costs, the uncertainty of weather patterns, and the challenge of the EU “green” fuel strategy, farmers now have a unique opportunity to select their preferred activity. In some cases this may be to do nothing other than manage their land. In many other cases it may involve a shift away from traditional cereal crop growing. Whatever the choice it appears that the market for raw materials procurement for our industry may become increasingly more volatile in the years ahead. What then are the prospects for sustaining a cereal supply chain, which ensures continuity of available raw materials to meet the future requirements of the industry? Increased uncertainty will lead to further volatility in the market place. Lack of perceived sustainable returns within the supply chain will deter longer term investment in varietal development. Can the industry influence the behaviour of the supply chain? Can the volatility of the market be effectively managed? The paper offers some thoughts on how the increasing risk profile on procurement may drive fundamental change within the supply chain. </p><p>Subject NEW CHARACTERISATION TOOLS FOR WHISKEY RAW MATERIALS Author Elke Arendt, Carole Bachelier, Vincent Beaumont, Daniel Derchue, Declan Goode, George Sim, Jim Simpson, Irish Distillers Ltd, Midleton, Ireland. Abstract In the Irish distilling industry both malted and unmalted barley are being used for the production of whiskey. The quality of unmalted grain supply to the industry is diverse. Despite an extensive list of grain specifications, traditional methods of analysis do not accurately predict industrial brewing performance. This can result in reduced extraction, poor lautering performance and reduced alcohol yields. Recognition of this fact has led to the development of novel alternative methods based on mash rheology and Near Infrared Reflectance (NIR) spectroscopy. The RVA is an automated viscometer and waterbath using disposable vessels. Rheological profiles obtained from various barley samples were analysed by multivariate means. Clear groupings were established with respect to the source of supply: geographical origin, variety (as identified by our DNA fingerprinting facilities) and grain handling history are probably among the explaining factors. NIR (Near Infrared Reflectance) has been well described for many grain applications. We tried to develop our own calibration for various traits like moisture, nitrogen and alcohol yield, since commercial calibrations based on Irish barley and malt are not yet available. Results are very promising. Moreover, global grain profiles are obtained by combining NIR and RVA results and the use of multivariate analysis. In the future, these profiles may help to: 1) allow acceptance/rejection of grain at in-take, 2) predict downstream brewing performance of grain supplies and 3) develop specific profile-based processing procedures to accommodate the quality of supply.</p><p>Subject NEW AGE SPIRIT BEVERAGES – AN INDIAN PERSPECTIVE Poster Presentations: P.02 Subject CHARACTERISATION AND DIFFERENTIATION OF PEATS USED IN Download THE PREPARATION OF MALT FOR SCOTCH WHISKY PRODUCTION Author Barry Harrison, Ken Reid and Fergus G Priest, The Scotch Whisky Research Institute, Edinburgh, U.K. Abstract Samples from the six main sites around Scotland that supply peat to the Scotch Whisky industry were analysed by Fourier transform-infrared spectroscopy (FT-IR) which is a high throughput fingerprinting technique. The complex spectral data were subjected to discriminant function analysis which showed that the peat samples could be differentiated according to the geographical area from which they were collected, notably; Islay, Orkney, Speyside and Aberdeenshire. Peat from different locations on Islay could not be distinguished. In order to determine those chemical compounds that were responsible for the FT-IR separation, three samples from each of the geographical areas were analysed by pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS). The data, when analysed by principal component analysis, showed that peats from different geographical areas could be characterised by particular compound classes such as phenols, carbohydrate derivatives and nitrogen containing compounds.</p><p>P.03 Subject MASH RHEOLOGY – MODEL STUDIES TO UNDERSTAND THE Download DISTILLERY MASHING PROCESS Author Vincent Beaumont, Elke Arendt, Carole Bachelier, Daniel Derchur, Declan Goode, George Sim, Jim Simpson, Irish Distillers Ltd, Midleton, Ireland. Abstract The distillery mashing process is a temperature/time dependent enzymatic process of the hydrolysis of viscosity causing macromolecules such as _-glucans, arabinoxylans, protein, starch and dextrins to be formed. Rheology offers a tool for characterising these degradation processes. This paper reports on the application of a laboratory scale rheological method using the Rapid Visco Analyser to more fundamentally understand the rheological changes, which are taking place during simulated mashes. Clear correlations were established between the level of amylase present in mashes and the rheological data points representing primary grain/starch swelling and subsequent starch digestibility. In addition, secondary starch gelatinisation rheological data representing viscosity increases due to the presence of smaller starch granules were clearly correlated with the level of mash amylase. The influence of mash pH on starch gelatinisation/breakdown and amylase activities could be quantified from the rheological data. Clear correlations were established between the added levels of _- glucanase on _- glucan and the recorded rheological trends. Overall, the studies clearly show the interactions between grain components (purified/non purified), amylolystic enzymes, glucanolytic enzymes and mash pH and how they individually and collectively influence the viscosity profiles during the mashing process.</p><p>P.04 Subject EFFECTS OF ORGANISMS ISOLATED FROM A SCOTCH WHISKY Download DISTILLERY ON THE HEADSPACE OF MODEL FERMENTATIONS AND NEW MAKE SPIRIT Author James Smiles, Alistair Paterson and John R. Piggott, University of Strathclyde, Glasgow, Scotland Abstract It has been known for sometime that a bacterial population, especially lactic acid bacteria, is present during the whisky fermentation. It has been shown that these populations change during fermentation, with large numbers of lactic acid bacteria being found in the fermentation after 60 hours. This has been described as ‘late lactic fermentation’. It has also been suggested that if there is no ‘late lactic fermentation’ then the quality of the sprit may be reduced. However, there is very little information on the effects that these bacteria have on the headspace of the sprit. To study the effects of a range of such organisms on the whisky fermentation, samples were taken from differing stages of fermentation at a Scotch Whisky distillery. Organisms were isolated, cultured, and inoculated into small-scale test fermentations at different times and size of inoculum. Analysis of the fermentations by static headspace</p>