Cider Institute: Essential Sensory Analysis of Cider & Perry

When

Thu, Nov 5, 2026, 8:30 AM — Fri, Nov 6, 2026, 5:30 PM

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Where

WSU Mount Vernon WWREC 16650 State Route 536 Mount Vernon, WA 98273 (map)

Cider sensory analysis

More about this event

Cider Institute‘s 2-day course provides cider producers with in-depth training in sensory analysis, combining theory with hands-on tasting exercises. Participants learn the principles of sensory evaluation, how to design and conduct sensory tests, and how to identify key flavor attributes, mouthfeel components, and common faults in cider and perry.

Through guided tastings and practical group exercises, the course explores the sources of acidity, sweetness, bitterness, and aroma compounds, as well as flavor interactions and profiling techniques. Participants will also practice difference, descriptive, and acceptance testing methods. Each attendee is invited to bring their own ciders to be evaluated by a trained panel, providing practical feedback and real-world application of sensory testing methods.

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 infor@ciderinstitute.com for more information.

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.ministrative 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 info@ciderinstitute.com 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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