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 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.