Ask The Brewmasters

  • 1.  Ready to Drink Cocktail Tunnel Pasteurization

    Posted 11-07-2022 14:37
    Has anybody achieved shelf stability beyond two or three months of Ready to Drink Cocktails (approx. 7% ABV, 3 Brix, pH 3) without tunnel pasteurization?  Or is tunnel pasteurization simply necessary for shelf stability of RTDs containing fermentable sugars?

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    Matthew Cottrell
    Quality Manager and Microbiologist
    Heavy Seas Beer
    Baltimore MD
    (302) 430-3489
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  • 2.  RE: Ready to Drink Cocktail Tunnel Pasteurization

    Posted 11-08-2022 18:37

    Some years back we released a line of seltzers made from malt base and lightly sweetened with sucrose.  We had one incident of microbiological contamination from culture yeast, but other than that it was fine.  When we switched to an all-sugar fermented base we quickly discovered that stabilization was required.  So yes, I would say it is possible to produce stabile RTD's with good sanitary practice, but it all depends on your recipe and process.  In general, these beverages are less inhibitive and more nutritious for microbial growth than beer.  Despite the low pH, there are a greater variety of spoilage organisms that pose a threat to RTD's.  These microbes are not as well-studied or understood as beer-spoilers.  Pathogenic bacteria have not been ruled out.  Unless you can prove otherwise for your specific beverage and the process used to make it, I would assume that it requires tunnel pasteurization or some such stabilization measure.

     

    Cullen Dwyer

    Q/A Manager

    P: 978.874.9965 X1160


    Wachusett Brewing Company, Inc.
    175 State Road E.
    Westminster, MA  01473

    www.wachusettbrewingcompany.com

     






  • 3.  RE: Ready to Drink Cocktail Tunnel Pasteurization

    This message was posted by a user wishing to remain anonymous
    Posted 11-10-2022 12:38
    This message was posted by a user wishing to remain anonymous

    You can look into sodium benzoate or potassium sorbate as preservatives to reduce any yeast growth that may re-ferment that sugar. However, you need to do your own lab testing to determine the lowest concentration that is effective (GMP limit). And I know one of them (the benzoate?) has a specified maximum limit in food/beverage as well (like 1 or 0.1%). Not a complete cure to spoilage, but it is another inhibitor along with low pH and the CO2 anaerobic environment that will minimize some growth if you are not looking for the cost of a tunnel pasteurizer.


  • 4.  RE: Ready to Drink Cocktail Tunnel Pasteurization
    Best Answer

    Posted 11-10-2022 18:44
    Might also want to look into Velcorin if it's microbial stability that you are worried about.  It does require some specialized dosing equipment, but fits into a much smaller footprint than a tunnel pasteurizer.  It will kill any yeast or bacteria and then breaks down into CO2 and a very small amount of methanol.  Doesn't require any special labeling unlike most preservatives.

    It's not compatible with beer because the protein interferes with it's mode of action, but is supposed to work well for RTD cocktails and hard seltzers.

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    Jason Weihbrecht
    GM of Brewery Operations
    Oskar Blues Brewery
    Brevard NC
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  • 5.  RE: Ready to Drink Cocktail Tunnel Pasteurization

    Posted 11-15-2022 14:43

    Hello Mattew,

    Overall reduction in yeast cell count in the final product is very important in ensuring the shelf life of your product. Final product clarification or filtration will go a long way in doing this, however beverage shelf life can be extended further by using a plant natural liquid extract. This will support long lasting shelf life (4-6 months minimum) for the low ABV ready to drink and removes the need for processes such as tunnel pasteurization in low pH beverages, since it is cidal to Bacteria, Yeast and Molds.

    You can contact me directly for further support and product recommendation.

    Best of luck.



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    Chika Ezeani
    Brew Master
    Kerry, Americas Region
    Beloit WI
    (608) 201-9707
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