Public Funding for The Scotch Whisky Research Institute

This collaborative project between The Scotch Whisky Research Institute (SWRI) and Robert Gordon University (RGU) aims to revolutionize peat analysis in the whisky industry using Artificial Intelligence (AI) and hyperspectral imaging techniques. By leveraging SWRI's expertise in whisky production and RGU's AI and hyperspectral imaging capabilities, we will achieve genuine and specific advantages in peat analysis for whisky production. The project will develop a hyperspectral image acquisition and AI-driven analysis system, capable of obtaining high-quality hyperspectral data with precise spatial and spectral resolution. This advanced system will enable us to accurately analyse peat using advanced feature extraction and decision-making algorithms. Hyperspectral imaging (HSI) combines spectroscopy with conventional 2-D imaging, allowing for spectral characterization of each pixel in an object. This unique capability enables the detection of minor differences in temperature, moisture, and chemical composition, surpassing the capabilities of conventional techniques. While HSI has been used to detect phenolic compounds in various materials, its application for non-destructive measurement of phenolic compounds in peat has not been fully explored. Our innovation harnesses HSI technology to transcend the constraints of traditional, resource-heavy lab methods, offering the whisky industry an advanced, sustainable solution for peat analysis. The tangible benefits include expedited analysis, reduced resource dependency, enhanced phenol detection accuracy, and a greener approach to peat analysis. These advancements will directly contribute to improved peat efficiency, superior quality control, and consistent flavour profiling in whisky production.

In the food and drink industry ethyl carbamate is a strictly regulated compound. To ensure minimal levels are produced during whisky distillation, only EPH non-producing barley varieties are recommended to the industry, EPH being the precursor for ethyl carbamate. The James Hutton Institute (JHI) in Dundee and the Scotch Whisky Research Institute (SWRI) in Edinburgh are teaming up to develop a new molecular marker that can be used by breeders to ensure all newly released commercial distilling barley varieties are EPH non-producers. We will use state-of-the-art sequencing approaches to develop a high throughput assay that can be fully integrated into commercial breeding programmes. Increasing the integrity and throughput will allow highly efficient screening, increasing potential to assay more individuals from diverse germplasm sources, earlier in the selection process. Ultimately this will result in a greater number of suitable candidate barley varieties, with higher agronomical and processing qualities for malting and distilling industries.

A new collaboration beween industry and academics has been funded which aims to utilise a novel non- GM approach to improve a major UK crop. The project, which involves Rothamsted Research and two industrial partners, The Scotch Whisky Research Institute and Limagrain UK, will run from 2015-2018. A successful outcome will demonstrate the potential to greatly accelerate development of novel varieties of crops for different end uses.

Users of soft wheat have identified variation in quality to be a major root cause of challenges encountered in downstream processing. These challenges are currently managed reactively, and are exacerbated by a fundamental lack of understanding in terms of defining the principal quality characteristics of soft wheat for a given process. This project will address this challenge by identifying desirable quality characteristics, developing analytical tests to allow screening of soft wheat lines, and finally testing the stability of these characteristics in the context of variation according to growing environment and year. This will enable a new pipeline of quality soft wheat varieties in the UK, less reliance on wheat imports, and a reduction in downtime and use of processing aids in downstream manufacturing.

Scotch whisky casks lose 2% of their alcohol content each year through evaporation. This represents a financial loss and an increased environmental pressure through larger raw material and water demand. However, these losses are an essential part of maturation as the whisky interacts with cask wood and the Scottish environment. Recent research has shown that the whisky warehouse can influence the losses from maturation casks. This project will combine industry led maturation research from the Scotch Whisky Research Institute with expertise in building modelling and engineering from the Building Research Establishment to provide distillers with ways to reduce alcohol losses through building design. This unique collaboration will create warehouse specifications applicable to new builds and current stock that will be commercially viable and will not affect spirit quality.

This project will deliver an authentication scheme to promote and protect British food and drink in National and International Markets. Food fraud affects UK brands, retailers and industry reputations leading to a loss of revenue and potential food safety issues. Focusing on a range of key food and beverages this project brings together leading industry experts to develop fingerprinting methods that address the emerging issues of food origin and authenticity. The Authentick project will deliver accessible analytical solutions for the food and beverage sectors.