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Communication

A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider

1
School of Food Science, Washington State University Northwestern Washington Research and Extension Center, Mount Vernon, WA 98273, USA
2
School of Food Science, Washington State University, Pullman, WA 99163, USA
*
Author to whom correspondence should be addressed.
Received: 14 February 2020 / Revised: 11 March 2020 / Accepted: 30 March 2020 / Published: 13 April 2020
(This article belongs to the Special Issue Fermentation Process and Microbial Safety of Beverages)
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. View Full-Text
Keywords: Saccharomyces; Zygosaccharomyces; alcoholic fermentation; spoilage prevention; apple Saccharomyces; Zygosaccharomyces; alcoholic fermentation; spoilage prevention; apple
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MDPI and ACS Style

Valliere, B.; Harkins, S. A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider. Beverages 2020, 6, 24. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020024

AMA Style

Valliere B, Harkins S. A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider. Beverages. 2020; 6(2):24. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020024

Chicago/Turabian Style

Valliere, Brianna, and Sarah Harkins. 2020. "A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider" Beverages 6, no. 2: 24. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6020024

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