We worked with North Country Cider in NH to improve the taste of the hard cider. The goal was to investigate the cause and potential solution to the increased levels of diacetyl found in their ciders made with Ginger Gold and Jonah Gold apples. We utilized the brewing supplies in the Unit Operations Lab in Goddard Hall at WPI to replicate the process and tested our samples using a refractometer and an IR Spectroscopy machine in the Biomedical Engineering department. The team found that there was no strong correlation between different brewing parameters and the levels of diacetyl found, leading us to believe that the diacetyl must be found in the batches of apples utilized for the process. Further investigation into the apples would be beneficial in order to confirm this conclusion.

• 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

• Moniz, Joshua J
• Dufour, Claudia R
• Wang, Patrick Morgan
• Chong, Carlos Javier

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042318-121006

Advisor

• Kmiotek, Stephen J.

Year

• 2018

Sponsor

• North Country Cider

Date created

• 2018-04-23

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright