Short & Hot for More Stable Beers
Flash pasteurisation (FP) of beer is an important tool for reliable preservation. Combined with a hygienic filler, it is a gentler alternative to tunnel or chamber pasteurisers. The stabilising effect on haze and flavour of FP is becoming increasingly more important. Existing pasteurisation units (PUs) define the dimension of hot holding zones (30 sec) and temperatures (64 - 72 °C). The question arises: are these conventional parameters, using available analytical possibilities and technological objectives, really the optimal solution?
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