Pasteurising wine

[Seagull]

Has anyone tried pasteurising wine, beer or cider?

I'm guessing that pasteurising it can replace the need to add potassium sorbate?

I've picked up a machine that will pasteurise 13 wine bottles at a time. May give it a go but would love to hear from anyone that can offer advice.

[Easydrinker]

This one is way off my Knowledge, hope someone can come back to you.
I had no idea that you could or would Pasteurise wine.
I don't understand why you would, and look forward to hearing more.

Robert.

[Mash]

Some commercial wine you buy has been flash pasteurised. This is one of the ways they can guarantee it being the same two years later after being abused in a warehouse on the other side of the world.

Pasteurisation is generally not considered a good thing for wine, as it will rob some of the nose & the flavour. I guess the pasteurising you have is similar to a boiler with racking.

Brilliant for fruit juice. When you use it. Remember to take your temperature readings in the bottle. From memory I think it's 70 C for 20 minutes & Leave the lids loose until the very last moment before removing.

Depending on what you're making your wine from, potassium sorbate isn't necessarily essential anyway. I have never ever used it. Just potassium Metabisulphite.

[Seagull]

You're right Mash, it is essentially a digitally controlled boiler with a rack in the bottom. Bought it on a bit of a whim because I got it for a good price. I'll use it for for other purposes (perhaps even sparge water since it has a 23l capacity).

I may just try out pasteurising some of the WOW I recently made as an experiment.

This is the unit if anyone is interested:

http://www.vigopresses.co.uk/Catalogue/ ... iser-96474

[Easydrinker]

Fascinating, I just learned something new.

Robert.