MBAA TQ https://doi.org/10.1094/TQ-61-2-0723-01 | 
VIEW ARTICLE
Grzegorz Rachon. Campden BRI, Brewing Microbiology Research (Nutfield), Station Road, Chipping Campden, Gloucestershire, UK
Abstract
Pasteurization is still the best way to preserve nonalcoholic beers, and it is still the first choice for most brewers, but as there is still uncertainty about what level of pasteurization is required for nonalcoholic beers, finding the way to determine it is critical. This article briefly explains the key factors that may influence the heat resistance of microorganisms and, consequently, the level of pasteurization required for nonalcoholic beers and explain in detail the recently developed methodology used for the determination of the minimum pasteurization level for nonalcoholic beers, which may also be applied for other beverages. In this work ascospores of Saccharomyces cerevisiae BRYC501 (pasteurization bioindicator) were used to validate the minimum pasteurization required for nonalcoholic beers. Results showed that beers with low bitterness require significantly higher pasteurization units (PU) (132 PU at 5.6 IBU or 83 PU at 8.6 IBU) than beers with higher bitterness, which require as low as 30 or 34 PU for 50 and 25 IBU, respectively.
Keywords: nonalcoholic beverages, pasteurization bioindicator, pasteurization optimization
