The goal of our project was to enhance the quality and efficiency of Ricker Hill’s hard cider production. This was accomplished by identifying the species of bacterial infections, developing cider and juice flavor compounds, determining yeast assimilable nitrogen (YAN) levels in juice samples, and optimizing Ricker Hill’s cross-flow filter. As a result of our work, Acetobacter was identified as the primary infecting bacteria. We also concluded through YAN testing that all samples were nutrient deficient and produced sulfur byproducts during fermentation. The presence of sulfur compounds was confirmed in the GC-MS analysis. Finally, we found the optimal pressure and flowrate for Ricker Hill’s crossflow filter.

• 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

• Gonzalez, Daniel
• Collins, Joseph Heath
• Tran, Lina
• Johnston, Paul Wei

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042815-130133

Advisor

• Wobbe, Clarence Richard
• Kmiotek, Stephen J.

Year

• 2015

Sponsor

• Ricker Hill Orchards

Date created

• 2015-04-28

Location

• Turner

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright