COMMERCIALIZATION TO CONVERT WHEY TO AN ARTISANAL CLEAR SPIRIT

In Phase I research, we will demonstrate the feasibility of our technology by documenting fermentation yield, investigating the viability for commercial operations, and other technical and commercial potentials of the production process including product flavor profile, and other technical/commercial criteria. Objective 1 - Demonstrate the feasibility of improving fermentation ethanol yield by identifying key traits and conditions critical for optimized whey ferementation in novel candidate yeast strains. Objective 2- Demonstrate the technical and commercial feasibility of the distillation process utilizing the optimized process from objective 1 at batch scale. Objective 3 - Demonstrate the marketability by validating preliminary research through quantitative sensory analysis of the whey-based spirit produced in objective 2 compared to other commercially available spirits to support and further knoweldge regarding the marketability of novel and value added distilled spirits