$975 – $1,075

Essential Sensory Analysis of Cider & Perry

Event Information

Location

Location

Vander Mill Grand Rapids

505 Ball Avenue Northeast

Grand Rapids, MI 49503

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Refund Policy

Refund Policy

Contact the organizer to request a refund.

Eventbrite's fee is nonrefundable.

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

About this Event

The Cider Institute of North America is excited to partner with the Michigan Cider Association and GLINTCAP to deliver this advanced-level training for cider & perry producers May 12-13, 2020 in Grand Rapids, MI. 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:

  1. Understand the role, importance, and underlying principles of sensory analysis;
  2. Investigate the main sensory analysis techniques used in the cider industry;
  3. Investigate the range and source of flavor-active chemical compounds found in cider; and
  4. 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.

Course fees & cancellation policy

The fee for this course is $975-$1075 and includes cider tastings, note-taking materials, curriculum, lunch, refreshments, and professional feedback on products submitted.

Cancellations received before April 12 will be refunded 100%, minus the service fee. Cancellations received April 12-April 20 will be refunded 50% minus the service fee. Cancellations received after April 20 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is cancelled or interrupted, CINA and/or workshop host will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the cancelled 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 contact Brighid at brighid@ciderinstitute.com with any questions regarding this prerequisite.

INSTRUCTOR:

This course was developed and is taught by Bri Ewing Valliere, CINA Instructor and Fermentation Specialist at Washington State University.

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Location

Vander Mill Grand Rapids

505 Ball Avenue Northeast

Grand Rapids, MI 49503

View Map

Refund Policy

Contact the organizer to request a refund.

Eventbrite's fee is nonrefundable.

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