Sterilization and Particle Removal Beverages

Sterilization and Particle Removal (Beverages). MF has been used extensively in the filtration of wine and beer. It is also currently used in the clarification of cider and other juices. 

The objectives for beverage filtration are to obtain a biologically stable product with good clarity and no deposits. 

Since wine and beer are fermentation products, shelf life will be limited unless all yeast are removed. Unless beer is kept very cold, a few surviving pedio-cocci, lactobacilli, or wild yeasts may grow and produce off-flavors in the beer. Though the juices are not fermentation products, they nevertheless provide the perfect media for bacteria growth. In all cases, it is important to produce a sealed sterile product. 

Heat pasteurization is an effective means of biological stabilization, but flavor is affected. The bouquet of a good wine is highly susceptible to heat. The vintner goes to great lengths to protect his wine from oxidation, and heat accelerates it. In addition, elevated temperatures can result in precipitation of proteins to form haze. 

Pasteurization is still the most common practice in breweries in spite of some deterioration in flavor. A number of years ago, the brewing industry forecast a tremendous increase in demand for draft-beer , and membrane filtration was substituted for pasteurization. However, the draft beer craze never materialized and many breweries reverted back to pasteurization. 

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