The Professional Handbook
of Cider Tasting

Build Confidence in Cider Sensory Evaluation

Sensory evaluation is a cornerstone of producing exceptional cider. 

Developed by Washington State University in partnership with the Cider Institute, The Professional Handbook of Cider Tasting is a research-based guide to the theory and practice of evaluating cider quality through sensory analysis.

Designed for commercial producers, educators, students, and serious cider enthusiasts, this comprehensive handbook provides the knowledge and tools needed to assess cider with greater confidence, consistency, and a shared sensory vocabulary.

Topics Include:

• The physiology and science of sensory evaluation
• Best practices for tasting and evaluating cider
• Descriptive sensory analysis and cider profiling
• Cider types, styles, and flavor characteristics
• The origins of key aroma, flavor, and mouthfeel attributes
• Identifying quality indicators and common sensory defects
• Principles of pairing cider with food

Whether you're developing a sensory program, training a tasting panel, preparing for certification, or simply refining your tasting skills, The Professional Handbook of Cider Tasting is an essential reference for understanding and evaluating cider quality.

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.