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April 20, 2021, 12:30 pm
Northern Ireland’s first farm trials into the potential of seaweed to reduce emissions in dairy herds are set to begin in October,
Agriland can reveal.
The study will examine the effect of seaweed on rumen fermentation and whether its inclusion can suppress methane emissions as a byproduct.
A project investigating the effects of feeding seaweed to sheep is also
set to begin in the Republic next month.
It’s part of the €2 million Seasolution project led by Teagasc and carried out in collaboration with Queen’s University Belfast (QUB), the Agri-Food and Biosciences Institute (AFBI), the Institute of Technology Sligo, as well as institutions in Norway, Sweden, Germany and Canada.
GermanyNorwayAustraliaAthenryGalwayIrelandSwedenBelfastUnited-kingdomCanadaNorthern-irelandCraigavonAcademic Study Proves Terroir Essential To Great Whisky Creation
Academic Study Proves Terroir Essential To Great Whisky Creation
A recent academic study has seemingly settled a decades-long debate on whether terroir has an essential influence on whisky creation.
The concept of terroir – the French principle that factors such as soil, microclimate, and topography together can influence flavor characteristics – although accepted in other drinks categories such as wine and cognac, has been a debate in the whisky community for years.
A peer-reviewed paper, published last month in the leading scientific journal Foods and spearheaded by Waterford Distillery as a part of its Whisky Terroir Project, is believed to prove that terroir can be found in barley and the single malt whisky spirit distilled from it.
United-statesUnited-kingdomCounty-wexfordWexfordIrelandBelgiumBunclodyFranceGreeceCounty-kildareKildareScotland18 February 2021 By Phoebe French
A scientific study has provided “conclusive proof” of terroir’s influence on whisky, which researchers say paves the way for an appellation controlée system of provenance similar to that used for wine.
The whisky industry has long been debating the influence of terroir on whisky, with some claiming that any effect would not ‘survive’ the distillation process.
However, the authors of new peer-reviewed research, published in scientific journal Foods, say they have found proof of terroir’s existence in whisky.
The paper, entitled ‘The impact of terroir on the flavour of single malt whisk(e)y new make spirit’, was published by the Whisky Terroir Project, a joint venture between Waterford Distillery in Ireland, Oregon State University, Teagasc Food Research Centre, Enterprise Ireland, Minch Malt and the Irish Department of Agriculture, Food and the Marine.
IrelandBunclodyWexfordFranceCounty-kildareKildareCounty-wexfordFrenchIrishDustin-herbMark-reynierIrish-department-of-agriculture