Date & Time: Friday, January 19, 1:45-3:00 PM
Speakers: Dr. Nichola Hall
Sulfur dioxide (SO2) is used in the production and stabilization of cider due to its antioxidant and antimicrobial properties. However, SO2 is known to cause off-aroma in cans and therefore SO2 use must be limited throughout the production of canned ciders. Join us as we discuss the current role that SO2 plays during the production process and discover viable alternatives that can be used from milling to canning and learn what options are available for today’s cidermakers.