Abstract
The brewing industry has witnessed a significant shift, marked by an unprecedented surge in demand for no- and low-alcohol beverages and hard seltzers. These innovative beverages, with their unique compositional profiles, pose a distinct challenge for the brewer, as they are highly vulnerable to contamination by traditional and non-traditional spoilage microorganisms. This chapter embarks on a crucial journey, delving deeply into the intricacies of their production processes and exploring the nuanced characteristics that define these beverages, underscoring the importance of maintaining microbiological quality control.
Within this context, this chapter provides a comprehensive exploration of the extensive range of microorganisms that have the potential to cause spoilage. It also discusses factors such as the intrinsic chemical properties and processing techniques aimed at mitigating their impact. Furthermore, the chapter details a wide range of preventive measures, ensuring a thorough understanding of the topic.
Within this context, this chapter provides a comprehensive exploration of the extensive range of microorganisms that have the potential to cause spoilage. It also discusses factors such as the intrinsic chemical properties and processing techniques aimed at mitigating their impact. Furthermore, the chapter details a wide range of preventive measures, ensuring a thorough understanding of the topic.
| Original language | English |
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| Title of host publication | Brewing Microbiology |
| Subtitle of host publication | Managing Microbes, Ensuring Quality and Valorising Waste |
| Editors | Annie E. Hill |
| Publisher | Woodhead Publishing Ltd. |
| Pages | 213-232 |
| Number of pages | 20 |
| Edition | 2nd |
| ISBN (Print) | 9780323996068 |
| DOIs | |
| Publication status | Published - 2025 |
Publication series
| Name | Woodhead Publishing Series in Food Science, Technology and Nutrition |
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