Henri Fischer (1), Roland Feilner (2); (1) Krones, Inc., Oak Creek, WI, U.S.A.; (2) Krones AG, Neutraubling, Germany
Finishing and Stability
Poster
Flash pasteurization of beer is an important tool for dependable
shelf-life extension. In conjunction with a correspondingly
hygiene-enhanced filler, flash pasteurization is a product-friendly
alternative to tunnel and chamber pasteurizers. A flash pasteurizer’s
efficacy in stabilizing turbidity and taste, in wheat beer, for example,
is also gaining steadily in perceived importance. Established figures
for pasteurization units (PUs) are used here to determine the dimensions
for the heat-holding sections (30 sec) and the heat-holding
temperatures (64°C-72°C). The question then arises of whether these
traditional parameters (utilizing the analytical and technological
options now available) do actually represent the optimum? Flash
pasteurization is essentially focused on killing off beverage-specific
micro-organisms. In the case of turbid beers, the main consideration is
stabilizing turbidity by means of rigorously targeted protein
denaturation. With filtered beers, it is precisely this turbidity
formation that has to be prevented. In every case, pasteurization must
lead only to a minimized effect on sensory perceptions and aging
stability.
Henri Fischer is a brewmaster and MBAA member, membership chair of
District Milwaukee, and member of District Mid-South. Henri has worked
in Process Technology and Aseptic Technology, Krones, Inc., Franklin, WI
(since 2013). Previously, Henri was team manager of the Process
Technology 2 Division, Krones AG, Germany (until 2012) and worked in the
Technology Department, Steinecker, Germany (until 2006). Henri
completed brewmaster studies at TUM Weihenstephan and Doemens Academy,
Germany, finishing in 2003. From 1993 to 1998, Henri apprenticed to
become a brewer and maltster in a German brewery (Freiberger Brauhaus
AG).
