"TUNNEL PASTEURIZATION PROCESS FOR BREWMASTERS & THEIR BEER"
“TUNNEL PASTEURIZATION PROCESS FOR
BREWMASTERS
& THEIR BEER”
Article
Release for Brewmasters & Beverage Makers by
Jaime
Jurado, Past President-MBAA
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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Check Out The "Short Video Version” of Article:
— PRO ENGINEERING / MANUFACTURING Inc. (@Daveone1) March 30, 2023
"TUNNEL PASTEURIZATION PROCESS FOR BREWMASTERS & THEIR BEER" https://t.co/CSDRhB15hb via @YouTube
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