TU Dublin Secures SFI IRC Pathways Funding for Irish Whiskey Maturation Research
TU Dublin is delighted to announce that it has secured €592,997.90 in funding under the SFI-IRC Pathway programme for the innovative project ‘Irish Whiskey Evaluation of Biomarkers on Maturation’ (IWEB).
The project is led by Dr Maria Kyraleou, with mentorship from Prof. Christine O’Connor of the School of Food Science and Environmental Health and Prof. Kieran Kilcawley from Teagasc Food Research Centre in Cork. The announcement was made by the Minister for Further and Higher Education, Research, Innovation and Science, Patrick O’Donovan TD, on Thursday.
Whiskey has become a leading export in Ireland's alcoholic beverage sector, reflected by the rapid growth of distilleries in recent years. This surge in demand, however, has led to an increase in adulteration products in international markets, posing risks to consumer health and threatening the integrity and reputation of Irish whiskey. This situation underscores the urgent need for robust chemical tools and processes to ensure product quality and authenticate Irish whiskey, thereby preventing adulteration.
Speaking about the ‘Irish Whiskey Evaluation of Biomarkers on Maturation’ (IWEB), Dr Maria Kyraleou explains it aims to address this challenge by utilising the latest liquid and gas chromatography mass spectrometry advancements. "This cutting-edge technology will profile both volatile and non-volatile compounds (congeners) in commercial whiskey samples and those in production. The data generated will be pivotal in developing a comprehensive database of various Irish whiskey styles, facilitating comparisons with other international whiskies."
In addition to chemical profiling, the project will conduct sensory studies to identify correlations between sensory descriptors and congeners. These studies will pinpoint key compounds influencing the flavour of different whiskey styles. The resulting database will enhance the understanding of flavour development, improve quality control, and provide essential information for authentication purposes.
The project will also explore the potential of spectrometry as a rapid method to detect outliers or fraudulent products. Previous research by the project team demonstrated a link between the volatile compounds and sensory attributes of new-make spirits and the origin of the grain used in Single-Malt whiskey production. This study aims to confirm whether these volatiles continue to impact the flavour profile post-cask maturation and whether they can be used to authenticate mature whiskey.
To achieve these objectives, experiments will be meticulously designed to detect changes in both volatile and non-volatile compounds during cask maturation. The ultimate goal is establishing a roadmap for Irish whiskey regarding quality and standardisation, thereby protecting its identity.
The IWEB project envisions the formation of standard protocols that will lay the foundation for Irish whiskey brand protection and product certification. These protocols will ensure a robust regulatory framework based on proven analytical methods, fostering strong traceability from raw materials to the final product.
Read the full SFI-IRC announcement here.