Der Einflu8 der Kurzzeiterhitzung auf die Bierqualität

Abstract

Abstract The impact of flash pasteurization on beer quality using different temperature-time combinations has been examined with trials of 15, 80 and 500 pasteurization units at temperatures of 60°, 72° and 84°C each. In contrast to the common opinion that high flash pasteurization temperatures are equivalent to a stronger damage to the product, a flash pasteurization made at 60°C led to a more pronounced stale flavour and higher aldehyde content and a lower flavour stability compared to higher temperatures. The time during which beer is kept at pasteurization temperature seems to play a decisive role in this context. Whilst 72°C turned out to be the most favourable temperature for 15 PU, beer quality preservation during flash pasteurizations of 80 and 500 PU was best at a temperature of 84°C. It could thus be demonstrated, that the pasteurization unit is not suitable as a measure for product damage through thermal treatment.