Reference number : GC-2017-Q2-00401, amendment number : , agreement type : G, recipient legal name : Parent, Linda (Collège communautaire du Nouveau-Brunswick), recipient country : CA, recipient province : nan, recipient city : New Brunswick|Nouveau-Brunswick, recipient postal code : nan, program name english : Applied Research and Development Grants (<$75k), program name french : Subventions de recherche et développement appliquée (<75,000 $), program purpose english : Lallemand is a privately owned company that specializes in the development, production, and marketing of_x000D_
yeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and more_x000D_
specifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects of_x000D_
their strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. The_x000D_
congeners that are produced vary depending on the strains and the conditions under which the fermentation is_x000D_
carried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congener_x000D_
profile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas are_x000D_
imparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemand_x000D_
strains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles will_x000D_
assist Lallemand in advising their clients in their choices of yeast and operation conditions., program purpose french : Lallemand is a privately owned company that specializes in the development, production, and marketing of_x000D_
yeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and more_x000D_
specifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects of_x000D_
their strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. The_x000D_
congeners that are produced vary depending on the strains and the conditions under which the fermentation is_x000D_
carried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congener_x000D_
profile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas are_x000D_
imparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemand_x000D_
strains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles will_x000D_
assist Lallemand in advising their clients in their choices of yeast and operation conditions., agreement title english : Further investigation of congener profiles of Lallemand yeast strains, agreement title french : Further investigation of congener profiles of Lallemand yeast strains, agreement number : CARD2, agreement value : 149655.0, agreement start date : 2017-08-23, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2019-2020)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2019-2020)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada