CINA Advanced Cider Production Courses June 2024

The Cider Institute of North America is partnering with Virginia Tech to deliver two advanced-level cider production courses this June in Blacksburg, VA. Essential Sensory Analysis of Cider & Perry will be held from June 3-4 and Essential Laboratory Testing of Cider & Perry will be held from June 5-7. Register for either class separately or register for both for a special 10% discount. See ticket page for options.

Detailed information about both courses is below. Email info@ciderinstitute.com if you have any questions.

ESSENTIAL SENSORY ANALYSIS OF CIDER & PERRY (June 3-4, 2024)

This advanced-level course will help cider producers to:

• Understand the role, importance, and underlying principles of sensory analysis
• Investigate the main sensory analysis techniques used in the cider industry
• Investigate the range and source of flavor-active chemical compounds found in cider; and
• Undertake sensory analysis of cider and perry

Additionally, participants will bring their products to be reviewed by a trained panel on the sensory test(s) of their choice.

AGENDA (subject to change)

The course will run from 8:30 AM to 5:30 PM each day. Breakfast and lunch will be provided.

Day 1: Sensory Bootcamp (Monday, June 3)

• Variations in sensory abilities
• Sources & types of acidity
• Sources & types of sweetness
• Sources of bitterness
• Flavor interactions
• Mouthfeel
• Origins of aroma compounds
• Faults demo
• Flavor profiling

Day 2: Applied Testing (Tuesday, June 4)

• Cider evaluation overview
• Difference testing & group work
• Descriptive testing & group work
• Acceptance testing & group work
• Flavor profiling
• Food pairing

ESSENTIAL LABORATORY TESTING OF CIDER & PERRY (June 5-7, 2024)

This advanced-level course aims to cover, in depth, the following key aspects of cider & perry analysis:

• Base principles of laboratory analysis
• Role of laboratory testing in cider and perry production
• Chemical parameters of cider and perry and their role in cider and perry
• Range of techniques that are used in laboratory analysis of cider and perry
• Competence completing core laboratory analyses of cider and perry (specific gravity, pH, TA, Free and Total SO2)
• Experience completing a range of analyses (fruit maturity, alcohol, residual sugar, volatile acidity, microbial analysis)

At the conclusion of this course, candidates will:

• Understand the role, importance and underlying principles of laboratory analysis in cider & perry production
• Identify and understand the main chemical and microbiological analysis methods used in the cider industry
• Be able to undertake a basic range of laboratory techniques and methods

The majority of time will be spent in a practical laboratory setting, learning the methods for determining common cider and perry chemical parameters. Students will be evaluated on their ability to complete these methods independently at the end of the class.

AGENDA (subject to change)

The course will run from 8:30 AM to 5:30 PM each day. Breakfast and lunch will be provided.

Day 1 (Wednesday, June 5)

• Introduction to laboratory testing
• Reliability
• Calibration & standardization
• Accuracy & precision
• Types of errors
• Health & safety
• Theory of starch, specific gravity and pH measurements
• Sample handling & preparation
• Pipetting
• Calibration
• Total viable count demonstration
• Starch
• Specific gravity
• pH

Day 2 (Thursday, June 6)

• Laboratory QA & QC
• Use of reference methods & materials
• Types of analyses
• Data analysis
• Theory of titratable acidity, SO2 measurement
• Preparing a standard solution
• Standardizing a reagent
• Titratable acidity
• Free and total SO2

Day 3 (Friday, June 7)

• Instrumental analysis
• Theory of other tests
• Tour of an analytical lab
• Practical Exam

COURSE FEES & CANCELLATION POLICY

The fee for Essential Sensory Analysis of Cider & Perry is USD $1075 + ticketing fee and includes cider tastings, course materials, lunch, refreshments, and professional feedback on products submitted.

The fee for Essential Laboratory Testing of Cider & Perry is USD $1350 + ticketing fees and includes expert training in laboratory methods of cider and perry analysis, a detailed lab manual with step by step instructions for analysis methods of cider and perry, lunch, and refreshments.

The fee for both classes is USD $2182 + ticketing fee (10% discount). Students may send a check to avoid service charges - email infor@ciderinstitute.com for more information.

Cancellations received on or before April 30 will be refunded 100%, minus the service fee. Cancellations received May 1-May 14 will be refunded 50% minus the service fee. Cancellations received on or after May 15 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is canceled or interrupted, CINA and/or workshop host will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs, upon review, in proportion to the canceled activities minus a fair administrative cost.

PREREQUISITE FOR ATTENDANCE

It is recommended that students have achieved the Foundation Certificate in Cider & Perry Production, and required for those pursuing the Cider & Perry Certificate Program through CINA. Alternatively, it is expected that students will have a basic knowledge of the main sensory analysis techniques used in the cider industry and flavor-active chemical compounds found in cider. Please email info@ciderinstitute.com with any questions regarding this prerequisite.

INSTRUCTORS:

Courses will be taught by CINA instructors Dr. Amanda Stewart (Virginia Tech), Steven Trussler (Brock University), and Chris Gerling (Cornell University).