Life sciences with all senses - The research distillery in the focus of the Studium Generale
As part of Studium Generale 2024/25, the world of distillation will be the focus of an event at Rhine-Waal University of Applied Sciences next Tuesday, 14 January 2025, at 6 pm. The research distillery of the Faculty of Life Sciences will open its doors in Lecture Hall 1 on the Kleve campus and provide insights into the interplay between traditional craftsmanship and modern research.
The event focuses on the combination of the time-honoured art of distilling, scientific curiosity and regional ties. In cooperation with the Dirker distillery, the university's research distillery will provide a comprehensive presentation of the production of brandies and spirits.
Arno Dirker, owner of the distillery of the same name, together with Dr Marc-Kevin Zinn and Prof Dr Matthias Kleinke from the Faculty of Life Sciences at Rhine-Waal University of Applied Sciences, will explain the intricacies of spirits production. They will show how traditional craftsmanship and state-of-the-art research methods intertwine and elevate the production of high-proof spirits to an art form.
Over the course of the event, various facets of the art of distillation will be highlighted. One fundamental topic is the selection and quality of the raw materials. The speakers, Arno Dirker, Dr Marc-Kevin Zinn and Prof. Dr Matthias Kleinke, will explore the question of how the origin, cultivation and harvesting of fruits, grains and other ingredients influence the formation of flavours and explain why careful selection is the basis for high-quality brandies and spirits.
The biochemical processes during fermentation are closely linked to this. The experts explain the complex processes that take place in the mash and show how the desired flavour profile can be achieved by controlling yeast cultures, temperature and fermentation time.
Another focus is on the sensory properties of brandies and spirits. The event sheds light on the perception and evaluation of various flavour components such as sweetness, acidity, bitterness and aromas. It will illustrate how laypeople and experts judge the quality of a distillate based on appearance, smell and flavour.
The event provides an overview of the world of flavours, focusing on the nuances of brandies and spirits. It will explain how the art of distillation is being continuously developed through innovative scientific approaches. This evening is part of the ‘Cooperation in the Region’ series of events organised by Studium Generale in the winter semester 2024/25, in which Rhine-Waal University of Applied Sciences will present further events on topics such as mental health, care and emotion research in collaboration with experts and regional partners. Admission is always free.