Determining the microbiological stability of low and zero alcohol novel beverages (R&D report 394)

Beers and ciders are inherently microbiologically stable and, in general, provide an inhospitable environment to most spoilage organisms. However, the alcoholic drinks sector has recently seen considerable growth in a range novel beverages, many of which are lower in alcohol than most alcoholic drinks or contain higher levels of sugars.

As a result, they may require different pasteurisation regimes. This project showed that an established laboratory based protocol has value in assessing thermal treatment regimes required for processing novel beverages, and can be applied to these novel beverages on an individual basis to optimise pasteurisation units. To access the full report, go to www.campdenbri.co.uk/research/report2015.php

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