Progress 07/01/21 to 02/28/23

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest?Wheyward Spirit's founder was the keynote speaker at the 2023 IDFA Dairy Tech Conference in Minneapolis, Minnesota. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? In parallel to the process improvements, Wheyward Spirit has increased awareness of whey spirits to the public and dairy community. The work conducted through this grant and in parrel by Wheyward Spirit during the granting period has made significant advancements in the food science related to the commercialization of an artisanal whey spirit as well as the consumer and market acceptance of the novel spirit. This work has also helped support follow on innovations and technical learnings that can support the US alcohol and dairy industry by delivering an evolution in agriculturally based spirits that supports the resiliency of the domestic food system and reduces the environmental impact of food waste. • We have increased awareness of whey spirits to the public and dairy community through our novel method to convert Whey into an Artisanal Clear Spirit Through this work we have worked with regional agriculture boards to connect with additional dairies for sourcing, providing additional revenue and logistical solutions to a an existing waste stream issue in rural areas. By working with dairies on sourcing, understanding their logistics and implementing our optimized whey SOP developed within this grant, we have helped develop a pathway to capture a food grade whey supply to create an economically viable ingredient vs the traditional methods of mitigation like animal feed or bio-digesting. • Improved operational efficiencies, reaching more farming partners, with lower environmental footprint Through this grant we have been able to increase our production yield improving our efficiencies and helping to reduce costs which helps improve market viability and scalability of a value added artisanal whey spirit. We also screened additional sources of Whey, validating additional partners, allowing us to reduce hauling miles and validate the potential to expand oursourcing solution to an increased number of dairies. This leads to increased financial benefit to additional partners, through a food grade whey solution, and a lower environmental footprint in production. This has also increased the viable pathways and partnerships for Wheyward Spirit to scale our production and impact to make a domestically made artisan whey spirit that can be market competitive. Objective 1 - Demonstrate the feasibility of improving fermentation ethanol yield by identifying key traits and conditions critical for optimized whey fermentation in novel candidate yeast strains To execute against objective 1, we first looked at the fermentation capability of novel yeasts in a sugar matrix within a well plate to ensure viability before scaling into more complex whey substrates. Yeasts were initially selected based on prior knowledge of ethanol tolerance and ability to create flavor profiles in other matrices that might translate to the organoleptic profile of our control. We then screened promising yeasts in a scaled environmentally controlled fermentation experiments investigating the fermentation capacity of novel yeasts in whey matrices and looking into any differences in fermentation results between source of whey, osmotic pressure and nutrient profile of the whey substrate and other conditions such as pH, temperature and processing conditions to find an optimized whey fermentation model. For the each of the fermentation studies conducted the specific gravity and pH was measured at the start of fermentation and at consistent points across variables to give a comparison in % alcohol, rate of fermentation, pH change, and attenuation. A sugar profile and yeast assimilable nitrogen analysis was also preformed on the whey substrates to ensure ample nutrition for the yeast. Although pre-screened, we found most novel yeasts tested were fermentatively inhibited by the more complex whey substrate. We also saw a trend of decreased attenuation in substrates with higher osmotic pressure. Through this study we found a novel yeast that met our success metric for % alcohol yield, attenuation, organoleptic and commercial viability. We also identified an optimized whey fermentation process that improved the yield of our existing yeast. We further tested these proposed variables with gas chromatography (GC) screening to gain quantitative data of esters, fusel alcohols and other compounds to have a quantitative point of comparison between variables in objective 1 and objective 2. At the end of objective 1, the selected yeast was progressed through fermentation optimization and the novel yeast was then carried forward to a scaled up commercial size production. Objective 2- Demonstrate the technical and commercial feasibility of the distillation process utilizing the optimized process from objective 1 at batch scale. A scaled fermentation test was conducted at a commercial distillery using a novel yeast strain and an optimized fermentation condition identified through the research conducted in objective 1. The selected strain and conditions met the success metric of an increased fermentation yield (as measured by % alcohol and attenuation) as well as organoleptic and commercial requirements for market scalability. Within objective 2 individual batch fermentations were performed and the temperature, rate of fermentation, amount of alcohol, nutrient profile, attenuation, and organoleptic qualities through fermentation were measured. GC samples were also collected to compare to laboratory samples. Each of these fermentation tests were distilled separately following the same processing conditions and the alcohol total yield, and organoleptic notes were documented as well as a GC profile. Results of this objective showed the novel yeast identified in objective 1 met our % alcohol threshold metric and showed a 60% increase in total alcohol yield with a favorable organoleptic profile. Objective 3 - Demonstrate the marketability of our unique whey-based spirit through quantitative sensory analysis compared to other commercially available spirits to support and further knowledge regarding the marketability of novel and value added distilled spirits. Within this analysis, sensory differences between Wheyward Spirit and leading premium spirit market samples were qualified with sensory descriptors, giving a measurement and comparison in intensity of marketable traits that most drive consumer liking within and across the different classes of spirits. Based on qualitative results from the descriptive panel analysis (DA) , Wheyward Spirit was found to have a significantly higher flavor and aroma intensity than vodka . Wheyward Spirit was more similar, but lower, in flavor and aroma intensity to tequila and rum. Wheyward Spirit was also found to have a lower alcohol aroma and less alcohol burning than all of the comparative spirits delivering a more pleasant sipping experience with notable flavor intensity, without a harsh alcohol bite . The expert DA panel also found that Wheyward Spirit had unique notes of dairy which are not common descriptors used by consumers. Through feedback from awards submission, expert testimonials, and consumer feedback Wheyward Spirit is regularly described as having hints of creamy vanilla, which are ascribed to consumers picking up lactone flavors such as the dairy and diacetyl notes described by the sensory panel. These flavor notes are a differentiator of Wheyward Spirit in the eyes of consumers and was shown to be significantly different to premium vodka, rum, or tequila in terms of character and overall flavor and aroma intensity. The growing consumer trend of premium spirits with complexity indicates that there is room for additional types of clear spirits with character and complexity as well as a compelling agricultural origin story, that could be filled by our artisanal spirit made from whey. I

Publications

Progress 07/01/21 to 06/30/22

Outputs
Target Audience:The primary target audience for this project will be dairy product producers and the retail and wholesale spirit industry.The research conducted within in this project will support the communication and marketability of a novel distilled speciality spirit to consumers and expand the value added utilization of whey in the dairy industry. Since kicking off this research we also expanded our target audience to dairy marketing boards and co-opperatives who are very interested in the value our technology can bring to farmer members. Changes/Problems:At the time of objective 2 whey source pricing was impacted due to unforseeable operational and production changes at our sourcing partner. We ensured consistency in sourcing between objective 1 and 2. Staffing shortages also created delays in objectives and reporting. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals?We plan to complete all analysis and outstanding reporting to conclude this grant.

Impacts
What was accomplished under these goals? We have increased awareness of whey spirits to the public and dairy community through our novel method to convert Whey into an Artisanal Clear Spirit Through this work we have worked with regional agriculture boards to connect with additional dairies for sourcing, providing additional revenue and logistical solutions to a an existing waste stream issue in rural areas. By working with dairies on sourcing, understanding their logistics and implementing our optimized whey SOP developed within this grant, we have helped develop a pathway to capture a food grade whey supply to create an economically viable ingredient vs the traditional methods of mitigation like animal feed or bio-digesting. With our current production, initial sourcing region and the use of 100% dairy as the base of our potable ethanol we were accepted into the California Milk Advisory Board Program and accelerator. This has helped us connect with more regional farmers and processors providing the critical link in marketing programs to communicate our value-added agricultural solution, the next step critical for scaled market validation. We have also shown industry validation of our novel Artisanal Whey Spirit through winning gold medals in the New York and San Francisco World Spirit Competitions. Improved operational efficiencies, reaching more farming partners, with lower environmental footprint Through this grant we have been able to increase our production yield improving our efficiencies and helping to reduce costs which helps improve market viability and scalability of a value added artisanal whey spirit. We also screened additional sources of Whey, validating additional partners, allowing us to reduce hauling miles and validate the potential to expand our sourcing solution to an increased number of dairies. This leads to increased financial benefit to additional partners, through a food grade whey solution, and a lower environmental footprint in production due to increased hauling efficiencies. Objective 1 - Demonstrate the feasibility of improving fermentation ethanol yield by identifying key traits and conditions critical for optimized whey fermentation in novel candidate yeast strains - To execute against objective 1, we first looked at the fermentation capability of novel yeasts in a sugar matrix within a well plate to ensure viability before scaling into more complex whey substrates. Yeasts were initially selected based on prior knowledge of ethanol tolerance and ability to create flavor profiles in other matrices that might translate to the organoleptic profile of our control. We found that 93% of yeasts screened were able to ferment the simple sugar substrate which were further scaled to be tested in a whey matrix against our control. In this preliminary screening step, we only looked at the ability to ferment the sugar not attenuation, meaning a yeast might be a positive fermenter in this screening step but be unable to convert the same sugars in a more complex whey matrix or into a viable amount of alcohol required for distillation. We did not further investigate any novel yeasts that were shown to be negative fermenters within this screening. We screened 21 yeasts in 100 to 400 ml environmentally controlled fermentation experiments investigating the fermentation capacity of novel yeasts in whey matrices and looking into any differences in fermentation results between source of whey, osmotic pressure and nutrient profile of the whey substrate and other conditions such as pH, temperature and processing conditions to find an optimized whey fermentation model. For the each of the fermentation studies conducted the specific gravity and pH was measured at the start of fermentation and at consistent points across variables to give a comparison in % alcohol, rate of fermentation, pH change, and attenuation. A sugar profile and yeast assimilable nitrogen analysis was also preformed on the whey substrates to ensure ample nutrition for the yeast. All whey was found to have enough nutrients (sugar and nitrogen) to support the fermentation of yeast. Although pre-screened, we found most novel yeasts tested were fermentatively inhibited by the more complex whey substrate. We also saw a trend of decreased attenuation in substrates with higher osmotic pressure. Through this study we found one novel yeast that met our success metric for % alcohol yield, organoleptic and commercial viability. We also identified an optimized whey fermentation process that improved the yield of our existing yeast. We further tested these proposed variables with gas chromatography (GC) screening to gain quantitative data of esters, fusel alcohols and other compounds to have a quantitative point of comparison between variables in objective 1 and objective 2. At the end of objective 1, the selected yeast was progressed through fermentation optimization and the novel yeast was then carried forward to a scaled up commercial size production. Objective 2- Demonstrate the technical and commercial feasibility of the distillation process utilizing the optimized process from objective 1 at batch scale. A scaled fermentation test was conducted at a commercial distillery using a novel yeast strain and an optimized fermentation condition identified through the research conducted in objective 1. The selected strain and conditions met the success metric of an increased fermentation yield (as measured by % alcohol and attenuation) as well as organoleptic and commercial requirements for market scalability. Within objective 2 individual batch fermentations were performed and the temperature, rate of fermentation, amount of alcohol, nutrient profile, attenuation, and organoleptic qualities through fermentation were measured. GC samples were also collected to compare to laboratory samples. Each of these fermentation tests were distilled separately following the same processing conditions and the alcohol total yield, and organoleptic notes were documented as well as a GC profile. Results of this objective showed the novel yeast identified in objective 1 met our % alcohol threshold metric and showed a 37% increase in total alcohol yield with a favorable organoleptic profile. 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 Objective 3 analysis is still in process, however qualitative organoleptic analysis has been conducted and the novel yeast scaled in objective 2 was well received and matched positive sensory notes of our control.

Publications