Pasteurized fermented from valencia orange: physical and chemical characteristics

Abstract

The chemical stabilization of wines has been reduced due to food safety issues. Some producers use
potassium metabisulfite (K2S2O5) due to its main advantage, which is cost and practicality. The thermal
stabilization of wines and fermented products through pasteurization aims to eliminate the microorganisms
present in the wine and is used as an alternative to chemical stabilization. The heat treatment can change
the molecules of the fermented product and its constituents, this implies that the choice of the correct
temperature and the residence time of the fermented product in the pasteurizer are necessary, and knowing
its characteristics such as soluble solids, acidity and alcoholic degree that determine the quality of the final
product.