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Industrial Report

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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.

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