5 reasons to optimise the pasteurisation of your beer and low pH beverages
7 July 2023
Greg Rachon, Brewing Microbiology Section Lead
We are the UK's leading centre for brewing research, covering all matters related to beer, wine and spirit development,
production and analysis.
Our work has shown that effective pasteurisation for selected microorganisms in beer
can be achieved at significantly lower PU values than those typically used and recommended within the industry.
To expand on this work, demonstrate the optimal level of pasteurisation for vegetative bacteria, yeast and yeast
ascospores, and to address the lack of validated pasteurisation indicators for beers, we have developed and validated a pasteurisation bio
indicator (yeast ascospores).
By performing optimisation trials, we offer pasteurisation optimisation for premium beers, low / no alcohol beers, wines, cocktails
and any other low pH beverages. But, why should you want to optimise your pasteurisation process?..
Here are just five reasons to optimise:
Optimising pasteurisation facilitates a safe, verified process in which the product is being pasteurised for less
time / at a faster flow rate, compared to following outdated, non-optimised industry norms. Optimising can therefore save time and improve
your output and efficiency.
Ensuring that products are not overprocessed can result in a less intensive pasteurisation process that lowers energy
usage. Pasteurisation optimisation can therefore be a great step to take when looking to reduce the environmental impact of your
3. Reduced costs
Increased efficiency and especially reduced energy usage both enable you to reduce running costs by optimising your
4. Improved taste
Overprocessing of beverages may result in damage to aroma and flavour compounds. Optimising can introduce a less
intensive pasteurisation process that prevents overprocessing, thereby protecting and benefiting your product’s sensory characteristics.
5. Safety and quality
Validating your process is essential as it allows you to guarantee that your process is safe and microbiologically
stable. It also gives you the ability to manage risk when the process fails (e.g. pasteuriser fails, temperature not reached, target PU not
achieved), so that you have the necessary information for decisions to be made immediately.
Furthermore, there are safety considerations for new – especially low and non alcoholic – beverages, because there
is huge uncertainty of how to pasteurise unique, newly developed beverages. Pasteurisation verification trials help you to determine a safe
process for your new product, and also enables you to have an optimised process from the outset, ensuring not only a safe product but also
one that is not affected by the negative sensory or cost impacts of overprocessing.
Optimise now for a more profitable future
Our pasteurisation optimisation services are designed to help the industry to reduce costs, and save energy and time,
while maintaining the highest product quality. We use a heat resistant yeast ascospore pasteurisation indicator and ensure a robust
Get in touch to find out how we can help you gain the benefits of optimising your pasteurisation.
Grzegorz (Greg) has over 15 years of industry experience in Food, Drink and Pharmaceutical microbiology working for Leatherhead Food Research, Nelsons Natural
World and Thermo Fisher Scientific - Oxoid.
How can we help you?
If you’d like to find out more about pasteurisation optimisation, contact our support team to find
out how we can help.
Are you a Campden BRI member who attends the MIG meetings?
- If not, you’re missing out on a whole host of exclusive benefits such as learning from
industry-leading experts and networking with peers to overcome your challenges.