Definitions for "Pasteurization"
A process devised by Pasteur for preventing or checking fermentation in fluids, such as wines, milk, etc., by exposure to a temperature of 140° F., thus destroying the vitality of the contained microorganisms.
Heating of beer to 140-174 F.(60-79 C.) to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe, or after bottling, on a conveyor belt through an oven.
A heat process that destroys harmful bacteria.