gil
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Flash pasteurisation in microwave ?Can you do the equivalent of flash pasteurisation using a microwave ?
What setting ? For how long ?
Advice appreciated.
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dpack
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as a first thought only if the whole batch will reach the necessary temperature
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RichardW
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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.
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gil
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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.
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dpack
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gamma would work for that
try one ,leave the rest cold until you see what happened maybe
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RichardW
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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
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dpack
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if one adds spirit to wine the yeasty things croak
if fortified up to 20% vol would that work ?
port etc ?
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gil
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Adding spirit : works, but is expensive, dunno about effect on taste
Another solution  : rebottle quickly into champagne bottles(which it is, though not intentionally).
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dpack
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expedient and maybe tasty
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TAVASCAROW
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Surely the contents will expand when heated regardless of the time duration.
I can see a very messy microwave.
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cab
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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.
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James
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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.
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wellington womble
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I can't add anything useful microbiologically, but will the bottles fit in the microwave? They wouldn't fit in mine!
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gil
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Think I'll just unbottle and rebottle. Sounds a lot less dangerous.
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