Reference number : GC-2017-Q2-04284, amendment number : , agreement type : G, recipient legal name : Douglas, Dan (Fanshawe College of Applied Arts and Technology), recipient country : CA, recipient province : nan, recipient city : Ontario, recipient postal code : nan, program name english : Engage Grants for Colleges, program name french : Subventions d'engagement partenarial pour les collèges, program purpose english : Booch Inc. manufactures organic craft kombucha and distributes their product to over 200 retailers across_x000D_
Ontario. Operating for just over 2 years, Booch Inc. is the largest kombucha brewery in Ontario, second largest_x000D_
in Canada, and recognized as a leader and trendsetter within this growing industry. Kombucha is a naturally_x000D_
carbonated beverage made by fermenting black or green tea and sugar with a culture of various bacteria and_x000D_
yeasts. Currently, there is no accurate method available on the market to measure alcohol content during the_x000D_
kombucha brewing process. Some brewers have even experienced legal repercussions due to inaccurate_x000D_
reporting of alcohol content in their product. Booch has identified a potential new product, a kombucha ethanol_x000D_
content measurement kit, which would consist of a detailed protocol outlining a proven method for measuring_x000D_
ethanol content while kombucha is brewing. To explore this potential new product Booch will be collaborating_x000D_
with Fanshawe College's Applied Science and Technology School. Working with Principal Investigator, Karen_x000D_
Buchholz, a student research assistant will develop and compare three methods of measuring the ethanol_x000D_
content in brewing kombucha. Following development of the measurement methods, the student will_x000D_
investigate which method is most effective, and prepare a protocol detailing the selected method. The results of_x000D_
this applied research project will assist Booch in expanding their client market to other kombucha brewers. It_x000D_
will help Booch and other kombucha brewers in making decisions such as whether or not fermentation_x000D_
conditions can be altered to produce an acceptable product, or if a batch should be abandoned to save time and_x000D_
resources. Additionally, it will ensure safe kombucha products for all ages, and that the beverage is classified_x000D_
as non-alcoholic (less than 0.05%)._x000D_
3_x000D_
Form 103 (2011 W), page 3 of 7_x000D_
Second, program purpose french : Booch Inc. manufactures organic craft kombucha and distributes their product to over 200 retailers across_x000D_
Ontario. Operating for just over 2 years, Booch Inc. is the largest kombucha brewery in Ontario, second largest_x000D_
in Canada, and recognized as a leader and trendsetter within this growing industry. Kombucha is a naturally_x000D_
carbonated beverage made by fermenting black or green tea and sugar with a culture of various bacteria and_x000D_
yeasts. Currently, there is no accurate method available on the market to measure alcohol content during the_x000D_
kombucha brewing process. Some brewers have even experienced legal repercussions due to inaccurate_x000D_
reporting of alcohol content in their product. Booch has identified a potential new product, a kombucha ethanol_x000D_
content measurement kit, which would consist of a detailed protocol outlining a proven method for measuring_x000D_
ethanol content while kombucha is brewing. To explore this potential new product Booch will be collaborating_x000D_
with Fanshawe College's Applied Science and Technology School. Working with Principal Investigator, Karen_x000D_
Buchholz, a student research assistant will develop and compare three methods of measuring the ethanol_x000D_
content in brewing kombucha. Following development of the measurement methods, the student will_x000D_
investigate which method is most effective, and prepare a protocol detailing the selected method. The results of_x000D_
this applied research project will assist Booch in expanding their client market to other kombucha brewers. It_x000D_
will help Booch and other kombucha brewers in making decisions such as whether or not fermentation_x000D_
conditions can be altered to produce an acceptable product, or if a batch should be abandoned to save time and_x000D_
resources. Additionally, it will ensure safe kombucha products for all ages, and that the beverage is classified_x000D_
as non-alcoholic (less than 0.05%)._x000D_
3_x000D_
Form 103 (2011 W), page 3 of 7_x000D_
Second, agreement title english : Investigation and development of an accurate ethanol content measurement method for kombucha, agreement title french : Investigation and development of an accurate ethanol content measurement method for kombucha, agreement number : CARD1, agreement value : 24827.0, agreement start date : 2017-09-20, 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 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., 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