Essential Sensory Analysis of Cider & Perry

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Essential Sensory Analysis of Cider & Perry

This 2-day course designed for cider producers will teach the theory of sensory analysis and hands-on sensory evaluation of cider and perry.

By Cider Institute of North America

When and where

Date and time

June 5 · 8:30am - June 6 · 5:30pm EDT


Cornell University | New York State Agricultural Experiment Station 630 West North Street Geneva, NY 14456

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About this event

  • 1 day 9 hours
  • Mobile eTicket

NOTE: This course is followed up by Essential Laboratory Testing of Cider & Perry in St. Catharines, ON from June 8-10 (a distance of about 2.5 hours from Geneva). If you sign up for both classes, you will receive a 10% discount on both classes. Please register for the bundle discount option directly at If you are interested in this option and want to receive micro-credential credits from Brock University, email for registration information.

The Cider Institute of North America is partnering with Cornell University to deliver this advanced-level training for cider & perry producers in Geneva, NY. Essential Sensory Analysis of Cider & Perry is a required Core Module for the Cider Institute of North America Advanced Certificate in Cider & Perry Production; however it can be taken by anyone with an interest in sensory analysis for cider and perry production who meets the prerequisite.

This 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)

Breakfast and lunch will be provided.

Day 1: Sensory Bootcamp (Monday, June 5)

8:30 AM - 5:30 PM

  • 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 6)

8:30 AM - 5:30 PM

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


The fee for this course is USD $1075 + ticketing fee and includes cider tastings, course materials, lunch, refreshments, and professional feedback on products submitted. Students may send a check to avoid service charges - email 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.


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 with any questions regarding this prerequisite.


This course will be taught by Chris Gerling and Cortni Stahl from Cornell University. The curriculum was developed by Bri Ewing Valliere at Washington State University.

About the organizer