About the Project
This PhD studentship will take place at the Edinburgh campus of Heriot-Watt University. Please contact Dr David Ellis for further information (D.Ellis@hw.ac.uk)
Addressing sustainability in the production of Scotch Whisky is now at the top of the agenda for the industry and all elements of the manufacturing process are under scrutiny as never before. Unprecedented efforts are underway to increase efficiency, reduce energy use and waste, and make the best use of the three raw materials, water, cereal (barley) and yeast, yet at the same time preserving the unique heritage of the institution that is Scotch Whisky.
Analytical Science offers the best hope of fulfilling the objective of a more efficient whisky industry through a deeper understanding of the processes and raw materials involved.
The first mention of Distilled Spirit in Scotland dates from 1494, yet there remain questions over the fundamental processes that underpin Whisky manufacture. This project will expand current knowledge through the use of sophisticated analytical methods including solid and liquid state high resolution nuclear magnetic resonance (NMR) spectroscopy, gas-chromatography coupled with mass spectrometry (GC-MS), pyrolysis GC-MS, Thermogravimetric analysis (TGA), inductively-coupled plasma mass spectrometry (ICP-MS) and infra-red (IR) spectroscopy. Novel flow methodologies available through engagement with the HWU Continuum Flow Lab will be investigated to determine if they can aid understanding. Continuous distillation and -fermentation interrogated in flow will produce further insight into the evolution of these critical parts of the whisky-making process, in real-time. NMR spectroscopy will be used to profile fermentation as-it-happens, enabling the identification of material-and process related factors that impact on efficiencies.
The supervisor has strong, existing relationships with a number of significant players in the commercial Whisky sector, this project is part of a wide-ranging programme of research in the peat and whisky space, in collaboration with the industry sector and promises impactful results informing the future of Whisky production in Scotland.
References
K.P. Krakowiak, R.D. McIntosh and D. Ellis, Sustainable Food Technol., DOI:10.1039/d3fb00088e.
K.P. Krakowiak, I Baxter, B. Harrison, N. Pitts, S. Fergusson, N.G.A. Bell, R.D. McIntosh and D. Ellis, Sustainable Food Technol., DOI:10.1039/d4fb00251b.