A novel route to wine casks for whiskey production

Objective

The use of wine casks (notably ex-sherry casks) in the Distilling industries is atman all time low (typically less than 5% of total inventory), despite their products being held in high regard by consumers. An innovative process is proposed that will allow significant cost reductions in the manufacture of these casks, limitation of variation in quality, and there will be no requirement for wine fermentation in cask. The process is based upon the use of high tannin, coarse grain oak (fast growth) and seasoning with natural enzymes. The lead in time for delivery of adders will be reduced to 1 month and there will be no low-grade wine left as a by-product. The benefits could lead too much greater use of these casks in Distilling industries. There should be significant benefits for SME producers throughout the production chain.

Programme(s)

FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002

Topic(s)

1.1.1.-1. - Key action Food, Nutrition and Health

Funding Scheme

EAW - Exploratory awards

Coordinator

R.R.TATLOCK AND THOMSON

Address

The Old Corn Exchange 4 Hope Street
KY11 1LW Dunfermline
United Kingdom

Participants (1)

ETS ROBERT STIERNON SA

Belgium