This sensory training kit is designed to help cidermakers identify, recognize, and scale the intensity of common off-flavors and off-aromas specific to cider. Adapted from professional sensory training methods, it supports both foundational education and ongoing quality control practice.

Ideal for cidermakers, quality managers, students, and educators, the kit allows users to calibrate their sensory perception, build a shared vocabulary, and improve confidence when evaluating cider.

Each kit contains one capsule of each aroma standard, representing key off-flavors commonly encountered in cider production:
- Acetaldehyde (overripe apple)
- Acetic acid (acetic / vinegar)
- 2,3-Butanedione (Diacetyl, butter)
- Ethyl acetate (nail polish remover)
- 4-Ethyl phenol (band aid / phenolic)
- Hydrogen sulphide (rotten egg)

Use individually or as part of guided sensory training to strengthen fault recognition, improve consistency, and support higher-quality cider production.

Cider producers aim to craft quality products free of noticeable flaws. However, when flaws do occur, producers must be able to correctly identify them, mitigate the current issue, and prevent similar defects from arising in the future. The Cider Faults Wheel©, developed by the Cider Institute, is an educational tool to help guide producers towards correct identification, prevention, and mitigation of 15 common fermentation and management flaws. Updated in 2025 with tips on microbial controls and the following faults:
- Hydrogen Sulfide
- Mercaptan
- Dimethyl Sulfide
- Sulfur Dioxide
- Acetic Acid
- Ethyl Acetate
- “Mouse”
- 4-Ethylphenol
- Iso-Valeric Acid
- Diacetyl
- Acetaldehyde
- Indole
- "Geranium Taint”
- Surface Film
- Unwanted Haze