Classes of food preservation technique: Alcoholic Beverage

Alcoholic Beverage
-Any drink that contains ethanol
Three Categories of Alcoholic Beverage
1. Beers
-Fermenting barley

2. Wines
-Fermenting fruit juice

3. Distilled Spirits
-Distilling fermented fruit juice

Preservation Techniqies
 Tunnel Pasteurization
 Flash Pasteurization
 High Pressure Processing (HPP)
 Chemical Compounds

 Tunnel Pasteurization
The process of taking liquid filled cans or bottles and running them through a tunnel
where hot water is sprayed onto the finished product.

 Flash Pasteurization
Treats foods and liquids at high temperatures for a short amount of time to kill
spoilage microorganisms prior to filling containers.

 High Pressure Processing(HPP)

HPP applies a large amount of pressure to preserve the product packaged in a flexible
container.

 Chemical Compounds
Sulfites, Sorbic Acid, and Benzoic acid are often added to wine and beer to increase
shelf life, reduce bacterial spoilage and help reduce undesirable aromas, flavours or
colours that are produced during the fermentation process.
• SO2 - Used as preservatives as well as oxidising and bleaching agents to prevent
fermentation, spoilage and discoloration in wine.
• Sorbic Acid - Used mainly against fungi and yeasts, being not effective against
bacteria
• Benzoic Acid - Used as preservatives against yeasts and fungi and as
bacteriostatic agent in acidic products with a ph under 5.