Milwaukee WI, 15 February 2021 — This article is an in-depth explanation of the tunnel pasteurization and batch pasteurization for hard cider/ seltzer beverages, an essential read for all beverage makers.
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“Cider, also known as “hard cider” in North America, is the product of apple juice’s alcoholic fermentation. This fermented beverage has an alcohol content between 3.0–8.5% with a soft acidic, and sour taste (1).
In traditional farmhouse cider-making, the fermentation processes are performed by indigenous yeast, while in the commercial path, unfiltered fruit juice is inoculated with the yeast of different species; the most common are Saccharomyces, Kloeckera, or Pichia (1) which induce anaerobic fermentation converting sugar to ethanol (2).
Cider making is similar to winemaking; however, cider usually contains lower ethanol than wine (5-7% vs. 11-15%), and for this reason is more prone to microbial spoilage (3). Refermentation in the package and consequent bottle explosion has been a concern for cider makers since years ago; besides, refermentation from certain types of bacteria such as Zygosaccharomyces is a cause of harm for consumers (4). To avoid this, hard cider pasteurization is used to preserve product safety and quality.”
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For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high quality pasteurization equipment including tunnel & batch pasteurizers. Our focus is on solving microbiological packaging needs for a wide variety of customers.
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Company Name: PRO Engineering and Manufacturing, Inc
Contact Person: James Jerschefske
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Phone No: (414) 573-4059
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