Evaluation of the pasteurization process and its relationship with quality defects in bottled beer

This study evaluated the pasteurization process at the “Guido Pérez” Brewery to identify the causes of bottled beer returns due to quality defects. Defective samples were analyzed, and a 3² factorial experiment was conducted, combining temperatures of 55, 60, and 65 °C with residence times of 20, 25, and 30 minutes. Pasteurization units (PU) were determined, and microbiological and sensory analyses were conducted over a 20-day storage period. Results showed that 41% of returns were due to pasteurization failures linked to operational issues, while the remaining 59% were caused by physical contamination such as residues and dirty bottles. A treatment of 60 °C for 25–30 minutes (25–30 PU) provided a balance between microbial safety and sensory preservation. Lower thermal intensities were insufficient, while higher ones led to overpasteurization. The study concluded that optimizing thermal parameters and improving packaging hygiene can enhance product quality and reduce economic losses.