ENGS 89/90 Reports

Year of Graduation

2023

Project Advisor

Lee Lynd

Instructor

Solomon Diamond

Document Type

Report

Publication Date

2023

Abstract

This project was done with Vermont Spirits Distilling Co (VSDC), a craft distillery specializing in the use of maple syrup in their spirits. VSDC’ model is based around batch production of spirits and, as the company scales to unlock greater growth, their operational processes are evolving alongside. Our engineering team observed VSDC’s operations and interviewed team members to land on three high-impact deliverables to bolster scalability: development of a label guide, a novel proof testing method, and optimizing their fermentation processes. Currently, labeling of non-cylindrical bottles is a time intensive and cumbersome process done by hand. Our team developed a spring-assisted labeling mechanism that precisely guides bottle labels, allowing users to apply labels with a simple pushing maneuver. The method decreased time per label from 30 seconds to 14 seconds while reducing the error rate from 1/5 to 1/20 bottles. Next, proof testing of maple-finished products is not accurate with hydrometer readings due to confounding sugar density. We identified a low-cost, polarimetry-based method where sugar percentage is determined to mathematically correct hydrometer readings. This method reduced time and required product from two hours to 15 minutes and from 500 mL to 2 mL, respectively, while maintaining VSDC’s current label accuracy (+/- 0.3% ABV). Lastly, fermentation was optimized by assessing stoichiometric yields and the addition of invertase enzyme through a Design of Experiments with sample fermentations. In addition to significant energy and cost savings, total fermentation time was reduced by approximately 40% while ethanol yields increased by 0.75%.

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