Sensory Analysis/ Laboratory Testing Bundle Option

The Cider Institute of North America is partnering with Cornell University and Brock University to offer a special bundle discount for cider makers who sign up for two advanced-level production courses this June. You can register for either of the classes without the bundle option at ciderinstitute.com/courses.

Essential Sensory Analysis of Cider & Perry will be held in Geneva, NY from June 5-6. Essential Laboratory Testing of Cider & Perry will be held in St. Catharines, ON, Canada from June 8-10. It is an estimated 2.5 hour drive between the two locations and participants are encouraged to visit local cideries on your drive. CINA will provide maps and contact information in collaboration with the New York Cider Association and the Ontario Craft Cider Association.

Detailed information about both courses is below. Email info@ciderinstitute.com if you have any questions. If you live in Canada and would like to receive Micro-Credential credits through Brock University, email info@ciderinstitute.com before completing your registration.

ESSENTIAL SENSORY ANALYSIS OF CIDER & PERRY (Cornell University, 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. The 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.

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)

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 5)

• 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)

• 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 (Brock University, St. Catharines, ON)

Essential Laboratory Testing 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. The course was developed by and will be taught by Steve Trussler from Brock University.

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 (Thursday, June 8)

• 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 (Friday, June 9)

• 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 (Saturday, June 10)

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

COURSE FEES & CANCELATION POLICY

The fee for this bundle option is USD $2182 + ticketing fee. Tuition includes expert training, course materials, a detailed cider lab manual, cider tastings, professional feedback on products, lunch, and refreshments. This is a 10% discount off of Essential Sensory Analysis (otherwise USD $1075) and a 10% discount off of Essential Laboratory testing (otherwise USD $1350).

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.