Description
Cryogenic preservation uses ultra‑low temperatures to halt microbial and enzymatic activity in fermented beverages.
Technical
At temperatures below –80 °C, metabolic reactions are arrested, preventing yeast, bacteria, and mold proliferation. Rapid freezing (>10 000 °C s⁻¹) limits ice crystal growth, preserving cell integrity and volatile aroma compounds. Maillard reactions are effectively stopped, though limited lipid oxidation can occur if oxygen is present.
Science
Primary Reaction
Inhibition of microbial growth and enzymatic activity
Sensory Profile
Aroma ()
smoothneutralpreservedsubtleno off-odors
Origin & History
Civilization
Japanese sake breweries and European microbreweries
Era
Modern era