Science, Practice & Quality-Assured
Cider & Perry Production
A Comprehensive Technical Reference for Professional Cider & Perry Production
Developed for commercial cider and perry producers, this comprehensive reference manual combines current scientific principles with practical production techniques used in modern cideries.
Written by internationally recognized cider educator Peter Mitchell, the book provides the technical knowledge needed to produce consistently high-quality cider and perry, from understanding raw materials through fermentation, maturation, stabilization, and final packaging.
Topics Include:
- Apple and pear chemistry and its impact on flavor, aroma, and structure
- Designing and operating a safe, efficient, quality-focused production facility
- Fermentation management, yeast nutrition, and maturation
- Blending and product development
- Carbonation, clarification, stabilization, and packaging
- Producing consistent, balanced, and market-ready cider and perry
- Quality assurance principles and production best practices
- And much more
Whether you're expanding your technical expertise, refining existing production practices, or training your team, Science, Practice & Quality-Assured Cider & Perry Production is an invaluable resource for improving quality, consistency, and process control.
Used as a core textbook in the Cider Institute's advanced education programs, it is an essential technical reference for commercial cideries, educators, and anyone committed to producing exceptional cider and perry.
Table of Contents: A complete table of contents is available upon request by contacting info@ciderinstitute.com.
Shipping: Free shipping within the United States and Canada. If you are located outside the U.S. or Canada, the Cider Institute will contact you with available shipping options and any additional shipping costs before fulfillment.
