This three day in-person course covers the fundamentals of lab analysis for testing Cider and Perry. For the durantation of the course, participants will learn the role of analytical testing in production, various testing methods, and how to assess the results with accuracy. This is a hands-on learning experience with an emphasis on and most of learning time spent conducting practical lab work.
At the end of the learning, participants will be evaluated on their ability to complete testing methods independently and upon successful completion be equipped with the skills to test common chemical parameters in cider and perry in a professional setting.
This course is offered in coordination with the Cider Institute of North America.
Program Information
What you’ll learn studying Essential Laboratory Testing of Cider and Perry:
- Understand the role, importance and underlying principles of laboratory analysis in cider and perry production
- Identify and understand the main chemical and microbiological analysis methods used in the cider industry
- Obtain competence in core laboratory analyses of cider and perry including: specific gravity, pH, TA, Free and Total SO2
- Gain experience completing a range of analyses including fruit maturity, alcohol, residual sugar, volatile acidity and microbial analysis
Essential Laboratory Testing of Cider and Perry for:
- Cider and Perry Producers
- Brewers and Winemakers
- Quality Assurance and Lab testers
- Soft fruit growers
- Students and researchers in beverage industries
During this program you cover the following topics:
- Principles of lab analysis
- Role of analytical testing in cider production
- In house and lab techniques and evaluating accuracy of results
Course fee includes: Lab training manual, lab notebook, lab coat, lunches and parking.
Prerequisites
- Recommended, but not required Cider and Perry Production – A Foundation
- Basic knowledge of the chemical parameter of cider and perry production (Specific gravity, pH, TA and SO2)
Technology Requirements
-
None
At the end of this course, you will analyse 3 commercial ciders for pH, TA, and free SO2 in a 4-hour practical exam. Grade will be based upon lab safety, technique, and accuracy.
Intake Details
Educational or training sessions where participants physically attend a specific location at a designated time to receive instruction, engage in activities, and interact with instructors and fellow participants face-to-face.
Please see the registration page for specific section details.
| Course Detail | Course Info |
|---|---|
| Course Code | COOL 9N563 |
| Price | $1450 |
| OSAP Eligible | Yes |
| Delivery Mode(s) | INP - In Person |
| Duration | 3 days |
| Intake Details | Next and more intake info |
