Learning the Foundations of Cider Making

[00:00:05] >> This class is put on in coordination with the Cider Institute of North America, or CINA. This is a week long program that goes over the basic chemistry, microbiology, production practices and anything the aspiring cider maker would need now to get started. Today our participants are learning about different sensory faults, so sometimes things can go wrong inside cider production so they're going around and smelling different ciders and trying to identify what the problem is and also identify how to fix that problem. [00:00:35] They want to make sure to put out the best quality product to their consumers consistently, but it's really important for them to have a scientific basis and also learn the standards that have been developed by the industry. Having these skills knowing what to measure, what's important in the cider making process in terms of the eventual cider quality is really important in order to make a consistent product that meets the cider maker stylistic goals. [00:00:59] So we're basically training cider makers with the tools they can use to assess chemistry microbiological status and other parameters of their juice in order to make it consistent cider that meets the stylistic goals. It's great to see our alumni becoming leaders in the industry a lot of us here in the department are really proud to see Brie coming back and enjoying us to bring this workshop to Virginia. [00:01:22] I think is a really good example of the national impact that our progra