Profession cider master

Cider masters envision the manufacturing process of cider. They ensure brewing quality and follow one of several brewing processes. They modify existing brewing formulas and processing techniques in order to develop new cider products and cider-based beverages.

Personality Type

• Investigative / Realistic

Knowledge

• Biochemical processes of cider production

  For example, the conversion of sugar to alcohol and the importance of pH levels during fermentation.

• Variety of apples

  Variety of apples ranging from sweet to sour and their colours, shapes, and uses.

• Food and beverage industry

  The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.

• Fermentation processes of beverages

  Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 

• Mashing process

  Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.

• Chemical constitution of apples

  Chemical constitution of apples: sugars, water content, proteins, acidity, and vitamins. Constituents of apples which contribute to better quality, so the apple production can be used in obtaining healthy juice and pulp.

• Processes of foods and beverages manufacturing

  Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

• Quality assurance methodologies

  Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.

• Biotechnology

  The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.

Skills

• Mitigate waste of resources

  Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

• Core apples

  Core apples and quarter them using an apple corer.

• Prepare containers for beverage fermentation

  Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.

• Keep task records

  Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.

• Measure pH

  Measuring pH which is a measure of acidity or alkalinity.

• Follow hygienic procedures during food processing

  Ensure a clean working space according to hygienic standards in the food processing industry.

• Manage food manufacturing laboratory

  Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Conduct apple fermentation

  Smash the apples and storage them according to specifications in the adequate recipients before following the process of fermentation adhering to fermentation times and ingredients to add. Monitor the fermentation process. 

• Manage budgets

  Plan, monitor and report on the budget.

• Analyse samples of food and beverages

  Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.

• Ensure sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• Monitor fermentation

  Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.

• Manage staff

  Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

• Design cider recipes

  Designs cider recipes taking into account the type of apples, the fermentation time, the ingredients, the blending, and any other critical point during the production process.

• Select apples

  Select ripe and unripe apples considering the quantity of starch in them to turn into sugar.

• Operate pasteurisation processes

  Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.

• Set production facilities standards

  Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.

• Maintain updated professional knowledge

  Regularly attend educational workshops, read professional publications, actively participate in professional societies.

• Assist bottling

  Prepare wine for bottling. Assist with bottling and corking.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Analyse apple juice for cider production

  Analyse apple juice before fermentation and the cider during and afterwards. Observe how the fermented juice characteristics change from year to year in the same apple varieties. Be aware of the wide range of sugar, acid and tannin levels between apple varieties.

• Check bottles for packaging

  Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.

• Perform sensory evaluation

  Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.

• Ensure quality of final product

  Ensure that finished products meet or exceed company specifications.

Optional knowledge and skills

Source: Sisyphus ODB