Crude cloudy beers from a small-scale brewery were treated with high hydrostatic pressure (HHP-600 MPa, 5 min) or heat pasteurized (60 °C, 10 min). The treatments did not affect pH, ethanol, extract, bitterness, or phenolics in comparison with untreated beers; HHP beers retained permanent haze, similar to untreated samples. Heat pasteurized beer resulted in a more rapid increase of the a* (red) and a slower decrease of the b* (yellow) color parameters than in HHP samples. The microbiological stability of HHP beers was comparable with heat-treated beers, and the development of yeast and lactic acid bacteria was inhibited for 49 d of storage.

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The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.Both hot-and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.