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A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider
- Source :
- Beverages, Vol 6, Iss 24, p 24 (2020)
- Publication Year :
- 2020
- Publisher :
- MDPI AG, 2020.
-
Abstract
- Though in-package water bath heat pasteurization for hard cider production is commonly employed to improve product safety and stability, there is a considerable lack of research-based guidelines to inform industry practices. In this study, fermented cider was bottled and inoculated with high populations of Saccharomyces cerevisiae and Zygosaccharomyces rouxii yeast. The bottles were then subjected to water bath pasteurization 60 °C at varying lengths of time. For both yeast species, populations were reduced to undetectable levels after just 1 min of processing time. Though validation of each individual process is recommended, cider producers may be able to sufficiently reduce the risks of spoilage organisms with minimal water bath pasteurization, especially when combined with other methods to reduce the presence of spoilage organisms.
- Subjects :
- 0106 biological sciences
Food spoilage
Pasteurization
apple
lcsh:TX341-641
Zygosaccharomyces
Ethanol fermentation
01 natural sciences
law.invention
0404 agricultural biotechnology
food
alcoholic fermentation
law
010608 biotechnology
Saccharomyces
Food science
lcsh:RC620-627
biology
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
food.food
Zygosaccharomyces rouxii
lcsh:Nutritional diseases. Deficiency diseases
Hard cider
Environmental science
spoilage prevention
Fermentation
lcsh:Nutrition. Foods and food supply
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23065710
- Volume :
- 6
- Issue :
- 24
- Database :
- OpenAIRE
- Journal :
- Beverages
- Accession number :
- edsair.doi.dedup.....525e5b4e10002d18974f11847f1c429d