VIEN 2340 - Cider Production: Apples and Fermented Juice

Spring. 1 credit. Letter grades only (No audit).

Prerequisite: one college level biology, one college level chemistry, or permission of instructor. Course fee: $25 to cover the costs of tastings and supplies. Co-meets with VIEN 5340.

K. Arnink, G. Peck.

Hard cider consumption has expanded rapidly over the last decade. Want to learn why? This course focuses on the scientific basis of cider production from orchard to bottle and provides a brief overview of the history and culture of cider. We will also review the current market trends and the economics of growing hard cider apples and producing cider. The suitability of producing cider will be contrasted with wine production in NYS. Each class will include tastings so that students receive a robust overview of typical cider flavors, an introduction to different cider styles, and gain an ability to identify both good and off-flavors in ciders. Course drops are only allowed until the start of the third lecture. We do not maintain a waitlist or manually manage enrollment for this class, students should self-monitor to see when a seat opens up.

Outcome 1: Articulate the importance of cider to different regions of the world.

Outcome 2: Explain the differences between different apple varieties, their horticultural performance & chemical differences, and how different cultivars contribute to ciders.

Outcome 3: Explain fundamental chemical and biological changes that occur during cider fermentation.

Outcome 4: Demonstrate mechanics of cider tasting & recognition of key cider flavor attributes.

Outcome 5: Describe the cider supply chain from orchard to consumer.