Thatchers Cider has been crafting cider at Myrtle Farm since 1904, using its knowledge of how apple varieties blend together to create authentic ciders of great character and taste. An important part of their recent expansion was the installation of a large new laboratory for both research and quality control.
The existing laboratory was showing it’s age, there was a lack of storage space, and a less-than-ideal layout for the activities performed. There was a lack of natural light and poor temperature regulation. The new laboratory represents continued investment in the state of the art facility and vastly improved facilities.
Geoff Biggs met with Mark Lynam, the laboratory manager, to hand over the new laboratory.
The most important tests to be carried out within the new laboratory are alcohol concentration, specific gravity, titratable acidity, Sulphur Dioxide concentration, colour, haze, Carbon Dioxide concentration, dissolved Oxygen concentration and assessment of volatile aromatic compounds. A key feature of the new design was the provision of round ended workbenches with computer connections to provide a space where laboratory staff could do their write-up work.
In addition to the main laboratory a new micro-lab was formed as a separate room to house the laminar flow cabinet and autoclave and to provide space for microbiology work.