Suntory Is Sending Whisky Into The Space

Posted: Jul 31 2015, 10:06pm CDT | by , Updated: Jul 31 2015, 10:09pm CDT, in News | Latest Science News

 
Suntory Is Sending Whisky into the Space
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The whisky samples will send for research purposes. The will help find the effects of microgravity on whisky's maturation process

Japanese brewing company Suntory is planning to send whisky into the space. This is for conducting an important research about their alcoholic beverage.

The research will help find out the effects of zero gravity on whiskey. It is a fact that whisky and other alcoholic drinks become smooth as time goes by. Many researchers have done on mellowing in the past. Still scientists are unable to learn its exact mechanism. This research will help reveal more details about the process, scientists at Suntory believe.

The samples of whiskey will be sent into space for two different periods. H-II Transfer Vehicle No. 5 will take samples in the space. First group will depart on August 16 and will stay there till September 2015. Second group will be launched on same date but samples will be kept there for two or more years.

The Suntory scientists hypothesize that “the formation of high-dimensional molecular structure consisting of water, ethanol, and other ingredients in alcoholic beverages contributes to the development of mellowness” and the research will testify it.

Whisky samples will be stored in Japanese Experiment Module (Kibo) in International Space Station. Those samples will be studied in labs once returned to earth. They will be compared with those that are stored on earth for the same period. With this research, Suntory Global Innovation Center hopes to explain the mechanism of mellowness.

Scientists will use different techniques to test samples. Some of them are phase shifting interferometer, small angle X-ray scattering and Nuclear Magnetic Resonance (NMR) method.

This the second time when a distilling company has sent its whiskey into space. In 2011, Ardberg sent Scotch whisky to the space to learn how chemicals interact and flavors develop at close to zero gravity. The samples were brought back in September 2014.

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