A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider

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 populat...

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Bibliographic Details
Published in:Beverages (Basel) 2020-06, Vol.6 (2), p.24
Main Authors: Valliere, Brianna, Harkins, Sarah
Format: Article
Language:English
Subjects:
alcoholic fermentation
apple
Beer
Breweries
Chemistry
Cider
ciders
Ethanol
Fermentation
Guidelines
heat
Heat resistance
industry
Laboratories
Microorganisms
Organisms
Pasteurization
Populations
Product safety
Risk reduction
Saccharomyces
Saccharomyces cerevisiae
Software
Spoilage
spoilage prevention
Water baths
Yeast
Yeasts
Zygosaccharomyces
Zygosaccharomyces rouxii
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Summary: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.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages6020024