Landfilling is one of the most common and widely accepted practices for the disposal of waste throughout the world. Leachate, a major drawback of landfilling, continues to be produced at vast rates and current treatment options are costly and often inadequate. The management of leachate is of economic and environmental importance, due to its potential to cause contamination to ground and surface water. This research focuses on treating leachate in a cost-effective manner through bioremediation. Microorganisms were isolated from landfill leachate (LFL) and screened to determine their ability to remediate a wide range of compounds found in leachate, such as ammonia, phosphate and nitrate. Selected isolates were identified as belonging to the phylum’s Firmicutes, Actinobacteria, and Proteobacteria, isolates were inoculated into soil contained in a fixed bed column system. The column system was optimised and used for the treatment of LFL over a 10-hour period. High percentage removal rates were achieved for ammonia (>90%) and removal nitrate and phosphate (>60%). Although EPA discharge limits were not achieved, bioremediation using selected microbial strains represents a cost effective treatment option when compared to conventional methods. Research is now required to further optimise this system to achieve discharge limits for all compounds tested.

Four low-cost materials, oyster shells, pumice stone, sand and zeolite were employed as adsorbents in an adsorption batch assays investigating the removal of ammonia, phosphate and nitrate from an aqueous solution. These compounds were chosen as they represent typical compounds found in landfill leachate (LFL). Assay performance was evaluated by the Langmuir and Freundlich adsorption isotherms. The top two materials, oyster shells and pumice stone, were employed as adsorbents in a fixed-bed column trial examining the effect of bed height and flow rate on the treatment of a synthetic LFL. The trial concluded that the highest rates of adsorption were achieved using bed heights of 20 cm with a flow rate of 5 mL min⁻¹. After optimization, the system was employed for the treatment of LFL from Powerstown landfill, Carlow, Ireland. Ammonia and nitrate were effectively removed by both adsorption materials resulting in a reduction of influent ammonia and nitrate concentrations to below the national discharge limits set for these compounds of ≤4 mg L⁻¹ and ≤50 mg L⁻¹, respectively. In contrast, although similar high removal efficiencies were observed for phosphate, these rates were not maintained during the test period with overall results indicating reduced phosphate adsorption in comparison to the other compounds tested.

Barley and maize have dominated the Irish whiskey sector, but in recent years, alternative grains have started to gain traction. Ireland has a high average wheat yield, producing grain that is high in starch but low in protein, offering the potential for use in distillation. To successfully utilise Irish-grown wheat in distillation, cultivars that are suitable to the Irish climate and give high yields of alcohol need to be identified. This necessitates the development of a rapid screening test for grain alcohol yield. This study examined the optimal temperature, time period, α-amylase dose rate, and calcium concentration to be used in the cooking of wheat grain to maximise alcohol yields. It was determined that lower cooking temperatures are more successful in achieving higher alcohol yields, and it was confirmed that temperature is a key variable in the cooking process. By optimising all parameters, alcohol yields of 458 LA/tonne were obtained, demonstrating that the optimum parameters can be successfully used for both hard and soft endoderm wheat produced in Ireland as well as for different varieties. This indicates potential for producing higher alcohol yields using Irish-grown wheat in Irish distilleries.

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. The expanding Irish distilling sector is shifting towards local raw materials such as wheat and rye, driven by regulatory changes, economic benefits, and consumer demand for sustainable local products. This research examines the effects of wheat variety, geographical location, and harvest year on grain composition and volatile composition of the new make spirit. For this study, twenty lab-scale wheat whiskey samples were produced from five different wheat varieties grown at two different locations in Ireland over two consecutive years. The wheat samples were analysed for grain composition and the volatile profiling of new make spirit samples by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). A total of fifty-one volatile compounds were detected, with ethanol, ethyl acetate, phenyl ethyl alcohol, and 3-methyl-1-butanol being predominant. Principal component analysis revealed that both the harvest year and geographical location moderately influenced the volatile compound distribution of the new make spirit, which is explained by a 43.25% variance. ANOVA analysis revealed that grain composition was significantly influenced by harvest year, location, and wheat variety. The 2020 samples showed higher protein and β-glucan content, whereas samples from the location Tipperary had higher starch content. This study indicates that terroir—specifically seasons (year) and geography (location)—affects the characteristics of wheat-based Irish whiskey, highlighting opportunities for distillers to differentiate their products by leveraging local environmental factors.

To standardise research activity and determine alcohol yield from native Irish hard wheat grain, a benchmark approach that reflects Irish industry norms is required. The goal of this study was to optimise milling parameters, grain particle size, and grain to liquid ratio towards developing a standard process. Hard wheat (Triticum avestivum cv. Costello) was used in this study. Experiments utilised a response surface method approach. When both 30 and 35 g of flour were used at a particle size of 0.2 mm, alcohol yield was >350 L of alcohol per tonne of grain (LA/tonne), but with a particle size of 0.65 and 1.1 mm, alcohol yield decreased to between 250 and 300 LA/tonne. It was noted that, during response surface study, >300 LA/tonne was achieved when grain amounts were >25 g, at a particle size of 0.2 mm; therefore, a follow-up experiment was conducted to determine whether there was a significant difference in grain amounts ranging from 25 to 35 g. During this experiment, no significant difference in alcohol yield was observed between 30 and 35 g of grain. Because there were no significant differences, the ideal milling parameters for alcohol yield were determined to be 30 g of flour with a particle size of 0.2 mm, achieving 389.5 LA/tonne. This study concludes that hard wheat can successfully be used for alcohol production, achieving >380 LA/tonne, when a milling size of 0.2 mm and more than 30 g of grain are used, and as such presents an opportunity for its increased use in Irish distilleries.