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Trials on the impact of flash pasteurization on beer quality showed that higher pasteurization
temperatures with shorter holding times are favourable for beer quality. However, the killing
effect in the temperature range up to 90°C has not been elucidated so far. Pasteurization
temperatures of 50°; 60°; 72°; 84° and 90°C and pasteurization units of 0; 15; 80 and 500 PU were
used. The associated residence times were calculated according to Del Vecchio et al.'s formula.
Tfte experiments with beer-relevant yeasts and bacteria showed that Saccharomyces yeasts are
much easier to inactivate than Lactobacilli and Pediococci. Furthermore, it can be stated that
the commonly used PU calculation according to Del Vecchio reflects the actual killing
characteristics in the temperature range from 60° to 72°C quite precisely. Although flash
pasteurization with low PU figures at temperatures higher than 72°C and with very high
amounts of bacteria may be insufficient, because the real inactivation effect is lower than
indicated, there is no need to increase the PU load when changing to higher pasteurization
temperatures and shorter holding times in practical application.
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