Flash pasteurisation in microwave ?

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Flash pasteurisation in microwave ?

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gil
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Joined: 08 Jun 2005
Posts: 18420

Posted: Sun Aug 03, 08 9:27 pm Post subject: Flash pasteurisation in microwave ?
Can you do the equivalent of flash pasteurisation using a microwave ? What setting ? For how long ? Advice appreciated.

dpack

Joined: 02 Jul 2005
Posts: 43880
Location: yes

Posted: Sun Aug 03, 08 9:39 pm Post subject:
as a first thought only if the whole batch will reach the necessary temperature

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Sun Aug 03, 08 9:50 pm Post subject:

Personaly I dont think its a good idea.

Microwaved stuff need either stiring or to stand to allow the heat to travel through the food to even out.

Also cooking by numbers is not a good idea for pasturisation. You would not say to put a sauce pan on a elec ring on number 5 for 8 mins & expect the same results each time due to variable like temp the pan & contents started at.

Its all about the items temp / time not cooker settings.

gil
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Joined: 08 Jun 2005
Posts: 18420

Posted: Sun Aug 03, 08 9:55 pm Post subject:
Would more details help ? I have a batch of wine that seems to have started a secondary fermentation in the bottle due to hot weather. Not necessarily enough to blow corks, but enough for the wine to be methode champenoise. I'd like to kill the yeast without having to unbottle, kill it by other means, and re-bottle.

dpack

Joined: 02 Jul 2005
Posts: 43880
Location: yes

Posted: Sun Aug 03, 08 9:58 pm Post subject:
gamma would work for that try one ,leave the rest cold until you see what happened maybe

RichardW

Joined: 24 Aug 2006
Posts: 8443
Location: Llyn Peninsular North Wales

Posted: Sun Aug 03, 08 10:06 pm Post subject:

I assume to sell. In which case NOOOOOOO

Any way to quick pasturise needs a high temp,

Lower temps take longer times

This is for fruit juices

160 degrees F for at least 6 seconds
165 degrees F for at least 2.8 seconds,
170 degrees F for at least 1.3 seconds,
175 degrees F for at least 0.6 seconds, or
180 degrees F for at least 0.3 seconds

71.7 degrees C (161 degrees F) for 15 seconds (milk pasteurization) is also considered adequate.

I doubt you could get the insides of a sealed bottle to those temps reliably.

What temp is yeast KILLED at?

Maybe a water bath with all the bottles in would be better. Take a long time to get them all up to temp but would be more reliable. Would still be easier to open sort & re bottle. How many bottles?

Oh wont the heat affect the taste too?

Richard

dpack

Joined: 02 Jul 2005
Posts: 43880
Location: yes

Posted: Sun Aug 03, 08 10:12 pm Post subject:
if one adds spirit to wine the yeasty things croak if fortified up to 20% vol would that work ? port etc ?

gil
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Joined: 08 Jun 2005
Posts: 18420

Posted: Sun Aug 03, 08 10:23 pm Post subject:
Adding spirit : works, but is expensive, dunno about effect on taste Another solution : rebottle quickly into champagne bottles(which it is, though not intentionally). Last edited by gil on Mon Aug 04, 08 2:27 pm; edited 1 time in total

dpack

Joined: 02 Jul 2005
Posts: 43880
Location: yes

Posted: Sun Aug 03, 08 10:24 pm Post subject:
expedient and maybe tasty

Tavascarow

Joined: 06 Aug 2006
Posts: 8407
Location: South Cornwall

Posted: Mon Aug 04, 08 3:12 am Post subject:
Surely the contents will expand when heated regardless of the time duration. I can see a very messy microwave.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Aug 04, 08 7:09 am Post subject:
Gil, green glass or clear glass? Might be a wacky idea, but if its clear glass then it might be possible to borrow a UV lamp from someone and sterilise the wine with that.

James

Joined: 11 Jan 2006
Posts: 2866
Location: York

Posted: Mon Aug 04, 08 12:35 pm Post subject:

I've got a vague idea that yeast is killed above 40c, so You could get away with much lower temperatures than pasturisation.

Is it a yeast fermentation or is it mallo-lactic?

UV may work as cab said. I've successfully sterilised stagnant water via clear plastic bottles left for a day in very strong sunlight (it was the only water we had to drink for 2 weeks) I used plastic to allow for exapnsion and better UV conductance.

If your bottles are already under pressure due to the secondary fermentation, I wouldt heat them up without removing them from the bottle.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Aug 04, 08 2:18 pm Post subject:
I can't add anything useful microbiologically, but will the bottles fit in the microwave? They wouldn't fit in mine!

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18420

Posted: Mon Aug 04, 08 2:38 pm Post subject:
Think I'll just unbottle and rebottle. Sounds a lot less dangerous.

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