Flash pasteurization is performed to kill spoilage microorganisms prior to filling containers, in order to make the products safer and to extend their shelf life compared to the unpasteurized foodstuff.
This method heats the milk between 72°C to 74°C for 15 to 20 seconds with targets resistant pathogenic bacterial spores (Clostridium botulinum spores).
In wine industry, Flash pasteurization not only brings forth tannin and aromatic elements, it mitigates unwanted characteristics, such as pyrazines, the compound responsible for bell pepper and vegetal notes, commonly found in underripe grape.
Flash pasteurization is especially beneficial in maintaining color and flavor also nutritional compounding of liquid products better than other HTST methods.
This method used effectively for milk products, kegged beer, and juice/puree-based products.
Flash pasteurization
