Geissberger Farmhouse Cider, located in Hampton, ON, has since 1970 manufactured both hard (alcoholic) and sweet apple ciders, as well as apple cider vinegar.
The business needed analysis of the shelf stability of their sweet apple cider once opened, in order to verify their target of a stable product for up to three months once opened.
Fanshawe faculty and student research assistants:
- Plated and monitored samples for signs of microbial contamination from yeasts, molds, and aerobic bacteria, along with pH levels
- Made recommendations for additional testing and processing tweaks to maximize knowledge of the product and enhance its performance
This project is funded by the Niagara College-led Southern Ontario Network for Advanced Manufacturing Innovation (SONAMI) through Federal Economic Development Agency for Southern Ontario (FedDev Ontario) contributions.