Cider & Perry Production – Advanced

Designed for those who have previously attended introductory cider making programs, experienced producers, and individuals from established and growing cider businesses, this advanced class builds on Cider & Perry Production – Principles & Practice and aims to provide an in-depth understanding of cider microbiology & chemistry and key aspects of technology, a detailed insight into the techniques and application of sensory evaluation, and a thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful cider production business. The class is made up of six seminars:
(1) Cider Microbiology & Hygiene Control,  (2) Science, Processes & Technology of Cider Production, (3) Laboratory Quality Control, (4) Practical Production Development, (5) Commercial Production, (5) Sensory Analysis. Practical work involves new product development blending trials, laboratory analysis, and expert-led sensory evaluation sessions.

Further Info: Details and Registration