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
Glynwood is honored to partner with the Cider Institute of North America and the New York Cider Association to deliver this advanced-level training for cider & perry producers. This course 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
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 firstname.lastname@example.org with any questions regarding this prerequisite.
Registration fee includes cider tastings, note-taking materials, curriculum, lunch, and refreshments. Additional tickets are available for:
-A cider-themed dinner on December 12
-An exam for the Foundation Certificate in Cider and Perry
This course was developed and is taught by Bri Ewing of Washington State University.