"TUNNEL PASTEURIZATION PROCESS FOR BREWMASTERS & THEIR BEER"

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“TUNNEL PASTEURIZATION PROCESS FOR
BREWMASTERS & THEIR BEER”

Article Release for Brewmasters & Beverage Makers by
Jaime Jurado, Past President-MBAA

Article Excerpt:
“Pasteurization is an important unit operation in beer processing that inactivates the spoilage microorganisms present in beer thereby extending its shelf life. 

Pasteurization is the reduction of microorganisms by heating to a limited temperature and holding at that temperature such that there will be a minimum effect on physical stability and flavor and a maximum extension of biological stability.   

When the effect of pasteurization on the microbiological and sensory quality of white grape juice and wine was investigated by a UC Davis team, heat treatment of less than 3 Pasteurization Units (PUs = minutes at 60°C or equivalent) was sufficient to reduce 106 cells/mL of Saccharomyces cerevisiae and Hansenula anomala added to Chenin blanc juice to an undetectable level (1)…”

 

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