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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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Published in: | Beverages (Basel) 2020-06, Vol.6 (2), p.24 |
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description | 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. |
doi_str_mv | 10.3390/beverages6020024 |
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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 |
title | A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider |
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