The Essential Sensory Analysis of Cider & Perry is a 2-day course designed for cider producers that will teach the theory of sensory analysis and hands-on evaluation of cider and perry. This in-depth training will help cidermakers understand the role, importance and underlying principles of sensory analysis and how to identify the range and source of flavour-active chemical compounds found in cider. During the course, will be extensive practical sensory analysis of cider and perry.
Program Information
What you’ll learn studying Essential Sensory Evaluation of Cider and Perry:
- 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 flavour-active chemical compounds found in cider and perry
- Gain competency in completing sensory analysis testing of cider and perry for Quality Assurance/ Quality Control, product development, and marketing
Essential Sensory Analysis of Cider and Perry for:
- Established cidermakers and new producers
- Quality Assurance & Product Development professionals
- Wine professionals looking to diversify their tasting skills
During your learning you will cover the following topics:
- Role, purposes and importance of sensory analysis
- Biological basis of sensory analysis
- Laboratory techniques in support of sensory analysis
- key stages and requirements involved in planning, preparation and execution of sensory assessments
- main analytical sensory techniques used in the industry
- use of consumer panels for hedonic sensory analysis
- components and attributes of cider and perry, faults, and developing a full flavour profile
Course fee includes: Expert hands-on training in sensory evaluation and product development techniques for cider and perry, sensory evaluation workbook for completing sensory tests of cider and perry, cider samples, lunches, and parking.
Prerequisites
Recommended: Cider & Perry Production – A Foundation
A basic knowledge of sensory analysis of cider and perry, including faults
A portfolio of sensory evaluations and exercises will be required to achieve a grade of “pass” in this course.
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.
Related Programming
| Course Detail | Course Info |
|---|---|
| Code | COOL 9N563 |
| Price | $1450 |
| OSAP Eligible | Yes |
| Delivery Mode(s) | INP - In Person |
| Duration | 3 days |
| Intake Details | Next and more intake info |
