Scotch whisky research institute

Scotch whiskey explore instituteindustrial CASE STUDY REPORTSCOTCH WHISKY RESEARCH convey (SWRI)INTRODUCTIONThe Scotch whiskey Research Institute (SWRI) is a registered familiarity in Scotland which serves the needs of still companies in Scotland and excessively conceptionwide. It is situated in the Robertson Trust building of Heriot Watt Universitys north research avenue campus at Riccorton, Edinburgh. It is a much focussed research organisation which helps various companies associated with it in Whisky research. It carries out research right from raw material to bottling of whisky, which includes both step in the manufacturing care for. It was started by approximately Scotch whisky companies in 1979 with a common interest to carry out research found on the Scotch whisky.Primarily it was started by Jim Gray, Eric Dewar and Jim Swan. Scotch whisky has its ridiculous reputation foundingwide, basically due to its quality and touch sensation. But there was a lot to know a bout the manufacturing surgery, chemic/biological conversions taking take aim in the process. Whisky companies at that epoch recognised the need of replete research to be done in this bea and also on identifying the flavours of whisky, and this is the reason why they required a common platform and indeed established SWRI. It is a charity registered in Scotland which does research yet for the benefits of the distillery industries.At SWRI, a wheel named Pentland Wheel was developed which is basically utilise to describe various flavour and aroma of whisky in a descriptive manner. Today all the Scotch whisky companies protect their peculiar identity in the foodstuff by producing the exact typical flavour which the customer sames. Hence flavour plays an important role for a whisky to sustain the competition in the market. This institutes main aim is to preserve the right(a) wheel of Scotch whisky by developing techniques to identify the originality of whisky to be called as a scotch whisky, thus eliminating the imitating spirit crossways in the market which may affect the entire Scotch whisky industry. descent ASPECTSScotch Whisky Research Institute (SWRI) is a UKAS 1960 accredited laboratory which ensures customers of good quality results. It is basically an RD organisation. It has members from various countries around the world. Some of the companies associated with it ar Chivas Brothers (France), Diageo (UK),Glenmorangie (France), Inverhouse (Thailand), Morrison Bowmore (Japan), Whyte Mackey (India), Bean Global (USA), Dranburie (Scotland), Ian Macleod (Scotland), North British Distillers (Scotland), John Dewar sons (Bermuda), Edrington (Scotland), WM Grant Sons (Scotland), and so forth It also got knowledge transfer partnerships with universities like Heriot-Watt University, University of Birmingham, University of Nottingham, University of Abertay Dundee and Institutes like The Scotch Whisky Association, Scottish Crop Research Institute (SCR I), Brewing Research external (BRI), The Gin and Vodka Association (GVA), Institute of Brewing and Distilling (IBD), John Innes Centre, Food Standards direction (FSA) etc. At present it has got around 24 full time employees. They educate under four different groups, namely Executive Board, primary(prenominal) board, Research Management Committee and Technical Liasion Group. These divisions in turn accounts for the dogmatic and organised work in the research institute. SWRI addresses longer term technological issues to ensure distilling sustainability. It has a thoroughly trained centripetal panel of 19 members, who atomic number 18 experienced in a drop of spirit products. These sensory panel members carry out the sensory analysis of various whisky products.Is has UKAS (ISO-17025) accreditation for key methods used in the analysis and research process. Its research work is carried out in areas like Authenticity analysis, Flavour understanding, Linking Chemical afferent pro files etc. It concentrates on the quality of the Scotch whisky and tries to make the merchandise process much easier and economical to the manufacturers.Scotch whisky is the largest category of whisky sold in the world. It is sold in over 200 countries worldwide. The crest ten countries which exported Scotch whisky from Scotland in 2008 were USA, France, Spain, Singapore, South Korea, Greece, Germany, South Africa, Taiwan, and Venezuela respectively. in like manner there is great inquire for Scotch whisky in countries like India, China various gulf countries. In 2008, 300,475,617 litres of Scotch whisky has been exported. This equates to 3,027,303,874 in value of business. It means that approximately 25% of UK food drink exports is only through scotch whisky. This tells us the demand of the product in the world market. Hence SWRI tries to monitor and save the whole whisky market of Scotland and world too.SCIENTIFIC RESEARCH ACTIVITIESThe research activities carried out by SW RI can be grouped under following categoriesRAW MATERIALSVarious research activities are carried out on the raw materials used in the whisky make like Barley, Wheat, Cereals, Starch, and Yeast etc. Genetics of all these raw materials are analyse and also there is research work going on the action of Endogenous enzymes produced from raw materials during processing.PROCESSINGThe process of fermentation and distillment are studied in depth at SWRI and the whole whisky making process is made easier by implementing best methods and materials in the process. at that place is also very much interest about the flavour/ afferent aspects of the whisky and wherefore regularly the sensory characteristics of different whiskies are studied in detail at SWRI and work is going on to take hold best flavour for whisky.Apart from the above research, various areas like Maturation, intersection Protection, Technical Support, Sustainability etc are also studied a lot at SWRI and appropriate researc h is carried out to protect the originality of Scotch whisky and to rectify the whole whisky making process. ANALYTICAL EXPERTISEA range of analytical techniques specific methods are developed for whisky other spirits. Its research work includeAuthentic analysisFlavour understandingLinking chemical and sensory profilesResearch is carried out on the Maturation Warehousing process as well so as to decrease the amount of alcohol loss during maturation in Oak casks. SWRI is also very tart in improving both the Malt and Grain whisky process on the whole by developing perfect methods and materials to get optimum results. Minimum alcoholic strength of the whisky must be 40% and has to be made from, processed and matured for at least 3 years in the Scotland in order to be called it as a Scotch whisky. The pot still design is very important in Grain Malt whisky process because it ultimately affects the final product by contributing to the flavour of the whisky.CONCLUSIONScotch whisky has a very good reputation worldwide for its taste and quality that it offers and hence there is a need to protect its brand image. There is also very much need for the Scotch whisky to sustain in a market where various take overs to the Scotch whisky are constantly made. There is a need to identify the originality of Scotch whisky, thereby eliminating the duplicate ones. Also attention must be paid to increase the doing level and to maintain a low product making exchange cost in order to meet the ever growing demand to the Scotch whisky worldwide. Use of the genetically engineered strains of yeast for the fast and deepen fermentation without altering the metabolic reactions must be considered in hereafter for efficient whisky production. Amount of alcohol lost during maturation in casks must be eliminated by changing the cask design and environmental conditions at storage. Finally I think it is the duty of SWRI and Scottish judicature to protect the name and fame of scotch w hisky in the world market and also to improve the process technically and economically to sustain in the future global market in which scotch whisky has got some billions of pounds business to make.REFERENCESScotch Whisky Research Institute online.Available from www.swri.co.uk accessed 05 January 2010 instauration by James Brosnan (research manager) at SWRI on 21 October 2009.