Pasteurization

Pasteurization is a method of bacterial purification of canned food (mainly thermal). It was proposed in 1885 by the scientist Louis Pasteur. The principle of pasteurization is similar to the preparation of compotes and pickles for seaming (the method of double cooking and cooling). Both pasteurization of canned food and preparation for twists is carried out at a temperature of 90-100 degrees. To pour into jars, the liquid is left for some time over boiling steam - the syrup (or pickling) is pasteurized. Sterilization.

It's like making moonshine from wheat or potatoes (respectively). Cleaning is one thing, but absolute sterilization is another. The alcohol squeezed out of the grinding will have a short shelf life, but still - six months to a year (fermentation/fermentation), because it will contain a certain percentage of microbes, even if it was kept under the tub for two weeks. When it goes into the mash, the fungi wake up and begin to ferment the alcohol. Their activity is limited by carbonization and oxidation by alcohol residues. As soon as the product from the cheese factory is finished (wort, grain), it can be safely pasteurized, stored as long as desired, it is saturated with carbon dioxide without any problems, and produces a wonderful taste and aroma.

Pasteurization removes fungi and toxins. Essentially, the method allows you to preserve juice or berries with a minimum amount of bacteria, extending the life of the drink. It has a conditional limitation. If you heat the raw material too high (more than 50 degrees), the thermal effect will destroy the yeast fungus, the product will instantly fizzle out and lose its rich structure. Heating excessively intense commercial raw materials (for example, fruit at the initial stage of fermentation) promises unpleasant consequences: the yeast gradually dies, the product begins to oxidize, the juiciness is lost, and the strength decreases. Very sweet fruits are also sent for pasteurization. Fruit aromas and softness will be reduced. It's a delicate process. For example, to lighten a fruit drink, berry ones need heating in the range from 63 to 70 degrees; serve whole fruits