Essential Laboratory Testing of Cider & Perry

Essential Laboratory Testing of Cider & Perry

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BC Beverage Technology Access Center (BCBTAC)

583 Duncan Avenue West

Penticton, BC V2A 8E1


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This 3-day course designed for cider producers will teach the principles and techniques of cider & perry analysis in a hands-on lab setting.

About this event

NOTE: CINA continues to monitor the COVID-19 situation on an ongoing basis in order to take any necessary steps to ensure the health & safety of those enrolled on courses, our instructors, and partners. If it is determined that appropriate distancing and/or safe travel cannot be achieved to meet federal and provincial protocol for the training, we will notify all participants within 3 weeks before the start of this course. Prior to this, we will communicate will all registered participants as to any contingency plans. If cancelation is deemed necessary, registrations will be transferred to a future course unless an alternative is agreed upon between the registrant and CINA. Please contact with any questions.

Essential Laboratory Testing of Cider & Perry is a Core Module for the Cider Institute of North America (CINA) Advanced Certificate in Cider & Perry Production; however it can be taken by anyone with an interest in lab methods for cider and perry production. CINA is excited to partner with the BC Beverage Technology Access Center at Okanagan College, the Northwest Cider Association. and Brock University to offer this course for the first time in British Columbia at the BC BTAC on the Okanagan College Penticton Campus.

This advanced-level course aims to cover, in depth, the following key aspects of cider & perry analysis:

  • This advanced-level course aims to cover, in depth, the following key aspects of cider & perry analysis:
  • Base principles of laboratory analysis
  • Role of laboratory testing in cider and perry production
  • Chemical parameters of cider and perry and their role in cider and perry
  • Range of techniques that are used in laboratory analysis of cider and perry
  • Competence completing core laboratory analyses of cider and perry (specific gravity, pH, TA, Free and Total SO2)
  • Experience completing a range of analyses (fruit maturity, alcohol, residual sugar, volatile acidity, microbial analysis)

At the conclusion of this course, candidates will:

  • Understand the role, importance and underlying principles of laboratory analysis in cider & perry production
  • Identify and understand the main chemical and microbiological analysis methods used in the cider industry
  • Be able to undertake a basic range of laboratory techniques and methods

The majority of time will be spent in a practical laboratory setting, learning the methods for determining common cider and perry chemical parameters. Students will be evaluated on their ability to complete these methods independently at the end of the class.


Day 1:

  • Introduction to laboratory testing
  • Reliability
  • Calibration & standardization
  • Accuracy & precision
  • Types of errors
  • Health & safety
  • Theory of starch, specific gravity and pH measurements
  • Sample handling & preparation
  • Pipetting
  • Calibration
  • Total viable count demonstration
  • Starch
  • Specific gravity
  • pH

Day 2:

  • Laboratory QA & QC
  • Use of reference methods & materials
  • Types of analyses
  • Data analysis
  • Theory of titratable acidity, SO2 measurement
  • Preparing a standard solution
  • Standardizing a reagent
  • Titratable acidity
  • Free and total SO2

Day 3:

  • Instrumental analysis
  • Theory of other tests
  • Tour of an analytical lab
  • Practical Exam


NOTE: Ticket price is in US Dollars

The fee for this course is USD $1350 + ticketing fees and includes expert training in laboratory methods of cider and perry analysis, a detailed lab manual with step by step instructions for analysis methods of cider and perry, lunch, and refreshments. Students may send a check to avoid service charges - contact for more information.

Cancelations made on or before May 27 will be refunded 100%, minus the service fee. Cancelations made May 28-June 15 will be refunded 50% minus the service fee. Cancelations made June 16 or later are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is canceled or interrupted, CINA and/or workshop host will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the canceled activities minus a fair administrative cost.


This is an advanced-level class for cider and perry producers. It is recommended, but not required, that students have achieved the CINA Foundation Certificate in Cider & Perry Production. Alternatively, it is expected that students will have a basic knowledge of the chemical parameters of cider and perry production (ex. Specific gravity, pH, TA and SO2).


This course was developed and is taught by Steven Trussler, M. Ed., B. Sc., CINA Instructor and OEVI Senior Lab Instructor at Brock University.

For more information about this course, prerequisites, or CINA’s certificate program, contact

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