Exploring Ciders and Fruit Wines

Catalog description

Students explore the rapidly growing industry of ciders, perries and fruit wines. Students describe and identify the properties and flavors of heirloom and modern varieties of fruits, and their impact on their fermented products. Students employ sensory analysis and critical thinking skills to identify and describe the flavors and texture of products, as well as faults, their causes, and potential remedies or prevention. Packaging, marketing, sales, and food affinities are also discussed. Successful students can pass the Level 1 Certified Cider Guide exam from the American Cider Association. Offered at Providence 3 Semester Credits