Essential Sensory Analysis of Cider & Perry

505 Ball Avenue Northeast,Grand Rapids MI 49503

18 May, 2021

Description

This 2-day course designed for cider producers will teach the theory of sensory analysis and hands-on sensory evaluation of cider and perry. IMPORTANT: In light of the continued Covid-19 situation, CINA will follow federal and state recommendations and work with our local partners to ensure a safe and healthy training. If it is determined that appropriate distancing and/or safe travel cannot be achieved, we will notify all participants within 3 weeks before the start of this course. Prior to this, we will communicate will all registered participants as to any contingency plans. If cancelation is deemed necessary, registrations will be transferred to a future course unless an alternative is agreed upon between the registrant and CINA. Please contact [email protected] with any questions. ------------------------------------------------------------------- The Cider Institute of North America is excited to partner with the Michigan Cider Association and GLINTCAP to deliver this advanced-level training for cider & perry producers in Grand Rapids, MI. Essential Sensory Analysis of Cider & Perry is a required Core Module for the Cider Institute of North America Advanced Certificate in Cider & Perry Production; however it can be taken by anyone with an interest in sensory analysis for cider and perry production who meets the prerequisite. This course will help cider producers to: 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 flavor-active chemical compounds found in cider; andUndertake sensory analysis of cider and perryAdditionally, participants will bring their products to be reviewed by a trained panel on the sensory test(s) of their choice. Course fees & cancellation policy The fee for this course is $975-$1075 and includes cider tastings, note-taking materials, curriculum, lunch, refreshments, and professional feedback on products submitted. Cancellations received before April 1 will be refunded 100%, minus the service fee. Cancellations received April 1-April 18 will be refunded 50% minus the service fee. Cancellations received after April 18 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is cancelled or interrupted, CINA and/or workshop host will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the cancelled 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 contact Brighid at [email protected] with any questions regarding this prerequisite. INSTRUCTOR: This course was developed and is taught by Bri Ewing Valliere, CINA Instructor and Fermentation Specialist at Washington State University.