This project worked in collaboration with North Country Hard Cider, a hard cidery established in 2014, to investigate two areas of interest. The first focused on yeast removal and product turbidity based on the flow rate through a centrifuge. Data was collected at various flow rates in order to optimize centrifuge performance. Turbidity and yeast count data for final products were determined to provide a baseline for future product development. The second experiment aimed to identify and create a profile of the various yeast strains found in the different steps of the fermenting process. Yeast strains were identified through DNA isolation, amplification, and sequencing. This information can be used for further product development and improving product consistency at North Country.

• 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

• Rozen, Alexandra Marie
• Brogan, Garrett Matthew
• Thomson, Ellen Salgado
• Chico, Lucas Walter

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-041917-162737

Advisor

• Young, Eric Mosher
• Kmiotek, Stephen J.

Year

• 2017

Sponsor

• North Country Hard Cider

Date created

• 2017-04-19

Location

• Rollinsford

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright