Essential Sensory Analysis of Cider & Perry 2026

This 2-day course is designed for cider producers and focuses on the theory and hands-on practice of sensory analysis. It provides in-depth training on the role and principles of sensory testing in cider and perry production, planning and executing sensory assessments, identifying attributes and flaws, and developing comprehensive flavor profiles for cider and perry.

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; and
• Undertake sensory analysis of cider and perry

Additionally, participants will bring their products to be reviewed by a trained panel on the sensory test(s) of their choice.

AGENDA (subject to change)

Breakfast and lunch will be provided.

Day 1: Sensory Bootcamp (Thursday, Oct 8)

8:30 AM - 5:30 PM

• Variations in sensory abilities
• Sources & types of acidity
• Sources & types of sweetness
• Sources of bitterness
• Flavor interactions
• Mouthfeel
• Origins of aroma compounds
• Faults demo
• Flavor profiling

Day 2: Applied Testing (Friday, Oct 9)

8:30 AM - 5:30 PM

• Cider evaluation overview
• Difference testing & group work
• Descriptive testing & group work
• Acceptance testing & group work
• Flavor profiling
• Food pairing

COURSE FEES & CANCELATION POLICY

The fee for this course is USD $1250 + ticketing fee and includes cider tastings, course materials, lunch, refreshments, and professional feedback on products submitted. Students may send a check to avoid service charges - email [email protected] for more information.

Cancellations received on or before July 31 will be refunded 100%, minus the service fee. Cancellations received August 1-31 will be refunded 50% minus the service fee. Cancellations received on or after September 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 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 email [email protected] with any questions regarding this prerequisite.

INSTRUCTORS:

This course will be taught by Steven Trussler and Chris Gerling. The curriculum was developed by Bri Ewing Valliere at Washington State University.

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Host or Publisher Cider Institute of North America