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.

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Personality Type

  • Investigative / Realistic

Knowledge

  • Mashing process

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

  • Fermentation processes of beverages

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

  • 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.

  • 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.

  • 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.

  • Variety of apples

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

  • Biotechnology

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

  • Biochemical processes of cider production

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

  • 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.

Skills

  • 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.

  • 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.

  • Maintain updated professional knowledge

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

  • Ensure sanitation

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

  • 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.

  • Assist bottling

    Prepare wine for bottling. Assist with bottling and corking.

  • 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.

  • Manage food manufacturing laboratory

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

  • 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.

  • Apply GMP

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

  • 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.

  • Select apples

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

  • 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.

  • Perform sensory evaluation

    Evaluating 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.

  • Apply HACCP

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

  • Manage budgets

    Conduct cost estimates and budget planning. Monitor the budget, as well as costs and expenses. Forecast the budget development continuously. Report on the budget.

  • 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.

  • Mitigate waste of resources

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

  • Core apples

    Core apples and quarter them using an apple corer.

  • Ensure finished product meet requirements

    Ensure that finished products meet or exceed company specifications.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • 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.

  • 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.

  • Keep task records

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

Optional knowledge and skills

assist in the development of standard operating procedures in the food chain liaise with colleagues filter liquids manage fruit juice extraction processes hire new personnel apply foreign language for international trade perform public relations liaise with managers show confidence perform chemical experiments ensure cost efficiency in food manufacturing have computer literacy perform services in a flexible manner manage environmental management system manage time in food processing operations keep inventory of goods in production analyse production processes for improvement act reliably ensure continuous preparedness for audits control of expenses