Pasteurizing Fruit Purees with Sous Vide

In the General Sous Vide Questions Forum
I am trying to make two different types of fruit lambic beer; one with cherries and the other with kumquats and cranberries. To preserve as much of the natural fruit flavor as possible, I need to pasteurize the purees at the lowest possible temperature. Does anyone have any temperature and time advice?


2 Replies So Far

I'm not positive about fruit but I know eggs are pasteurized at 135°F for 1 hour and 15 minutes.
That's a good question, and one I've thought about myself (I am also a brewer).

What makes this difficult is that I haven't been able to find a good time/temperature table for yeast pasteurization. Most of the time/temp tables for food safety are based around reducing various harmful bacteria, not yeast. I don't know if yeast will be more or less tolerant of heat, but until that is determined then I don't really know for sure if it's sufficient.

Having said that, it's probably worth trying the egg pasteurization via Jason. That'll knock down the bacterial population, and probably the wild yeasts too. I can't remember when pectin starts kicking in, but hopefully 135F is under that.

Obviously, you can also just go the way I did it (and the way the Belgians did it) and take your chances and embrace the full-on wild ferment :D


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