• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Industrial Report

Extracts from this document...


Industrial Case Report on "The Scotch Whisky Research Institute" Date of visit: 15th October 2008 For the attention: Dr. Ashok Adya Submitted by: Venkatesh Kolluru I D: 0803568 MSc Biotechnology BI1103A Industrial and Biomedical Biotechnology INTRODUCTION: SWRI (Scotch Whisky Research Institute) is registered in Scotland. It is also the member of AIRTO (association of independent research and technology). SWRI is mainly situated in Edinburgh (at Research Avenue North, Riccarton, Edinburgh). The main aim and objectives of this institute is its keenness to attract the inquires, suggestions and advices from the academic institutions, research institutions, etc in order to conduct work on spirit drink production. Apart from this it also serves the needs of its member companies in improving their products and process and to maintain position of SWRI in the world market. SWRI also addresses the long term technical issue for the sustainability of the company and also ensures UK national research addresses distilling concerns. Its laboratories are UKAS accredited to ensure highest quality in all services. COMMERSIAL ASPECTS: Organisation of the company: This is a research institute which deals with providing the correct process of manufacturing and storing of whiskey. ...read more.


There is also the taste of the leather and linseed oil. This whiskey when tasted gives the flavour of toffee in starting then on progression gives the flavour of mint humbugs and barley sugar with a hint of smoke and peanut. In total this has the texture and flavour of sugar and humbugs. Laphraoig: This is being produced in the Islay part of Scotland. This is being prepared with the help of 10yrs old Islay Malt. This has an aroma of smoky, Seaweed and a hint of sweetness. The taste of this whiskey has the characteristics of Islay peat smoke, Earthy, tangy salt and a bit of sweetness. This whiskey can be stored for a long period of time and is unforgettable by the people of Scotland. Highland Park: This is being prepared with the help of 10yr old Orkney Malt. This is produced in the part of Island in Scotland. This is the Scotland's most northerly distillery at present. This has the aroma of the Heather-honey sweetness and that of peaty smokiness. This taste of this whiskey has the characteristics of Smokey sweetness and full taste of malt. The whiskey produced is heathery, Teasing and very delicious. ...read more.


Then the fermentation is carried out; then the products present are taken to distillation then they are allowed for ageing, after ageing they undergo bottling and then they are produced in the market. The various techniques that are being used in the production of whiskey are: Sensory evaluation, conventional capillary gas chromatography, High performance liquid chromatography, Ion chromatography, Densitometry, Capillary gas chromatography-mass spectrometry (GC-MS) and new technologies being investigated to increase the ability to detect counterfeit products. The process of distillation gets affected with some parameters which are: pot still design, pot shape and size, direction of the swan neck-Lyne arm. The material used in this processes is copper. Reason for using this is due to its conductivity, malleability and availability. CONCLUSION: As the whiskey is being prepared from the wheat and malt and barley so in the nearer future along with the production of scotch whiskey they can also produce bio ethanol as the raw materials for the production of whiskey and bio ethanol are the same. By doing this both the company and the public would be eventually benefited. Genetically modified yeasts should also be used to speed up the fermentation process without interrupting the metabolic path ways and also by adding the flavouring agents such as esters and ketons. REFERENCE: * www.swri.ac.uk * Airto. [No date]. [Online]. Available from: http://www.airto.co.uk/swri.htm ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our University Degree Applied Biology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related University Degree Applied Biology essays

  1. Lab report: food dehydration. This experiment focuses on the follow four questions: ...

    to inhibit growth of microbial population, to facilitate following processing and to stabilize color and taste (Pan et al., 2005). However, over blanching can lead to excessive structure damage and makes the food tasteless. Based on calculation of moisture content on the dry basis, it was observed that water account the largest proportion of both carrot and potato samples.

  2. SDS-PAGE and Western Blotting Lab report (extensive methods section)

    The membrane was then washed with 10mL of time tagged buffer solution (TTBS) for 5 minutes, and repeated a further two times. The buffer was poured off and 5mL of Rabbit IgG Alkaline Phosphate solution was added and incubated, shaking gently throughout, for 30 minutes at room temperature.

  1. Characterize of organic macromolecules, which are carbohydrates, protein, and lipid, that present food.

    For starch, it is a polysaccharide which is the complex sugar, which is large number of glucose joint together by glycosidic bond. So, it did not consider as a reducing sugar, so it is impossible to get positive result in the Benedict's test., unless the starch was being hydrolyzed.

  2. Bi technology and food security: The clue for a new green revolution?

    - Indirect effects on species that depends on that insect (predators). - Bioaccumulation when predators consume items that contain pesticided proteins. - GM crops can transfer their properties to human beings or livestock. - Outcrossing and as a consequence creation of hybrids: transgene flow to non-target plants.

  1. What Limits if any should be placed on the use of the following Biotechnologies. ...

    published a report and submitted opinions to the European Commission to tackle the ethical implications of cloning techniques. [11] As outlined by the GAEIB, the use of animal cloning should only be acceptable if carried out under strict regard to animal welfare, and ?under the supervision of licensing bodies?.

  2. Food Science -Experiments to Determine the Properties and Uses of Enzymes in Food Preperation.

    All monosaccharides and most disaccharides are reducing sugars, possessing a free carbonyl group (=C=O). Sucrose is an exception in that it is not a reducing sugar. A positive Benedict's test is observed as the formation of a brownish-red cuprous oxide precipitate. A weaker positive test will be yellow to orange.

  1. Kidneys and nephrons functions

    The filtrate then moves to loop of Henle, which is connected with renal medulla (Bradley & Calvert 2011). The loop of Henle has countercurrent system, which helps to obtain osmolarity gradient between the top and bottom of the loop (Bradley & Calvert 2011).

  2. Regional anatomy - case studies of the spinal region

    First we identified the patient suffer from spina bifida. This is a congenital neural tube defect that the vertebral column is split in the midline. Most neural tube defect involve an abnormality of the neural arch and can be associated with a variety of structural involvements which can include the meninges, spinal cord, and can vary according to the site at which closure of the tube fails to occur.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work