Kmiotek, Stephen J.
Wobbe, Clarence Richard
Ricker Hill Orchards
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.
Worcester Polytechnic Institute
Major Qualifying Project
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Chemistry and Biochemistry