Program Overview

Cider Production Program

Overview

The Cider Production program aims to provide knowledge on cider apple and pear cultivation, as well as cider production. The program focuses on ensuring future competence supply for the green transition and national food production.

Course Description

The program covers various aspects of cider production, including:

• Definition
• History
• Manufacturing
• Apple varieties
• Cultivation
• Patulin
• Must analysis
• Cider style
• Cider analysis
• Clarification
• Sulfur
• Fermentation
• Filtration
• Carbonation
• Description
• Quality defects
• Cider house
• Equipment
• Self-control
• Marketing

Program Structure

The program is entirely online and consists of 20 modules with fact sheets covering different aspects of cider production, from raw materials to finished products. Each module ends with a self-correcting quiz to test knowledge. Interviews with cider producers are also included to provide practical experiences and tips.

Program Scope

The program is estimated to take approximately 40 hours to complete.

Target Audience

The program is designed for those who want to learn more about commercial cider production, including:

• Fruit growers
• Beverage producers
• Horticultural engineers
• Professionals in the restaurant and service industry who want to transition or start a business in cider/perry production

Knowledge Acquisition

Upon completion of the program, participants will gain detailed knowledge on:

• Sustainable cultivation of apples and pears for cider/perry production, including varieties, cultivation systems, plant protection strategies, and harvesting methods
• Raw material handling and its impact on product quality
• Overview of cider/perry production, product types, qualities, microbiology, processes, and equipment needs
• National and global cider/perry production from a market perspective