pasteurisation

Freshly pressed juices and ciders containing sugar will ferment if not pasteurised. Pasteurisation involves heat treatment, either by heating the bottle containing the product or by heating the product before filling the bottle. The purpose of this heat treatment is to destroy yeasts and bacteria that can cause fermentation and spoilage. To ensure adequate pasteurisation and to avoid damage to the product it is important that pasteurisation equipment has reliable controls. Vigo equipment has been designed specifically to ensure consistent and reliable fruit juice and cider pasteurisation.