This project worked in collaboration with North Country Hard Cider Company to investigate the yeast, bacteria, and fungi present at different stages of the brewing process. These organisms were identified through DNA isolation, amplification, purification, and sequencing. The yeasts found in this study are not known to have an ill-effect on the cider brewing process and any inconsistencies in brewing likely rise from bacteria present in samples. This information can be used for further process development and improving product consistency at North Country Hard Cider Company.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Shefferman, Alex
• Gagner, Jennifer Sue
• Somadelis, Gabrielle
• Stevens, Devin T

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-031418-195828

Advisor

• Kmiotek, Stephen J.
• Young, Eric Mosher

Year

• 2018

Sponsor

• North Country Cider

Date created

• 2018-03-14

Location

• Rollinsford

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright