Essential Laboratory Testing of Cider & Perry Production

The Cider Institute of North America is partnering with Virginia Tech to offer this hands-on, advanced-level cider lab course June 5-7 in Blacksburg, VA. Email info@ciderinstitute.com if you have any questions.

ESSENTIAL LABORATORY TESTING OF CIDER & PERRY

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 5:00 PM each day. Breakfast and lunch will be provided.

Day 1 (Wednesday, June 5)

• 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 (Thursday, June 6)

• 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 (Friday, June 7)

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

COURSE FEES & CANCELLATION POLICY

The fee for Essential Laboratory Testing of Cider & Perry is USD $1350 + ticketing fees and includes expert training in laboratory methods of cider and perry analysis, a detailed lab manual with step by step instructions for analysis methods of cider and perry, lunch, and refreshments. Students may send a check to avoid service charges - email infor@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@ciderinstitute.com with any questions regarding this prerequisite.

INSTRUCTORS:

The course will be taught by CINA instructor Dr. Amanda Stewart (Virginia Tech).