Essential Sensory Analysis of Cider & Perry (In-Person)

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

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

COURSE FEES & CANCELATION POLICY

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 infor [at] 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 [at] ciderinstitute.com with any questions regarding this prerequisite.

INSTRUCTORS:

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.