REGISTRATION ENDS SEPTEMBER 13 at 11PM ET -- COURSE SYLLABUS & STANDARDS

This 3-day in-person course covers the fundamentals of lab analysis, the role of analytical testing in production, various testing methods, and how to assess result accuracy. With an emphasis on practical lab work, it equips producers with the skills to test common chemical parameters in cider and perry.

This course covers:

• 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 (Monday, Nov 2)

• 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 (Tuesday, Nov 3)

• 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 (Wednesday, Nov 4)

• 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 $1490 + 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 [email protected] for more information.

Save 15% when bundling this course with Essential Sensory Analysis of Cider & Perry (Nov 5-6): https://cidersensory2026.eventbrite.com

Registration ends September 13th. Cancellations received on or before August 31 will be refunded 100%, minus the service fee. Cancellations received September 1-30 will be refunded 50% minus the service fee. Cancellations received on or after October 1 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is canceled or interrupted, the Cider Institute 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, but not required, that students have achieved the Cider & Perry Production – A Foundation certification. Alternatively, it is expected that students will have a basic knowledge of the chemical parameters of cider and perry production (ex. Specific gravity, pH, TA and SO2).

INSTRUCTORS:

The course will be taught by Cider Institute instructor Steven Trussler.