• 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...

Introduction

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.

Middle

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.

Conclusion

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

    - Loss of biodiversity due to invasiveness. - Possibility of new viruses developing with wider host range and their effects on unprotected species. It is important, then, to decide if a GMO should be released into a particular environment and under what conditions.

  2. This experiment was carried out to separate and characterize the protein mixture which contained ...

    ii. Determination of serum albumin Table6. The absorbance of different mass of proteins in standard BSA and original sample at 595nm in determination of serum albumin using DEAE column Mass of protein in standard BSA solution , �g 0 5 10 15 20 25 30 Concentration of standard BSA solution, �g/ml 0 50 100 150 200

  1. Isolation & Characterisation of Proteins. The purpose of conducting this experiment is to ...

    in tube 11, g/100mL 3.429 x 10-3 g/100mL x 3 = 0.0103 g/100ml Mass of haemoglobin in each eluent fraction (3%) in tube 1, �g/mL Concentration of haemoglobin = 0.0103 g/100ml 100ml consists of 0.0103 g of haemoglobin, 1ml consists of = 1.029 x 10-4 g Thus, mass of haemoglobin,

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

    The position of the trays was changed after each weighing. h. The dehydrator was maintain until either: (1), the final moisture contents of the carrot and potato are 4% and 7% respectively. (2), a drying time of 5 hours is reached.

  1. Purification of proteins using hydrophobic interaction chromatography.

    and they are masked by layers of water molecules to avoid contact with water. However, with the addition of salt, the hydrophobic groups are exposed and this cause to absorb the ordered water layers therefore the interactions between the hydrophobic groups takes place.

  2. Kidneys and nephrons functions

    Aquaporin channels are controlled by antidiuretic hormone ADH, which is formed in the hypothalamus when water level in blood become lower then it supposes to be (plasma osmolarity increases) (Bradley & Calvert 2011). In consequences more aquaporin channels are produced, that helps more water to be reabsorbed (Bradley & Calvert 2011).

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

    While aqueous solutions of either pure sucrose or glucose display weakly dextrorotatory behavior, meaning they cause a slight right-handed rotation of plane polarized light, solutions of pure fructose are strongly levorotatory and cause a much greater left-handed rotation of the light.

  2. Regional anatomy - case studies of the spinal region

    an ?open? vertebral canal.Other complications are associated with spina difida, are possible partial or full paralysis of lower extremity, hydrocephalus and mental handicap. Currently, the most popular prophylactic therapy for prenatal prevention of spina difida is dietary supplement ingestion of folic acid.

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