Product spoilage can be divided into different categories depending on the type of microbiological contamination.
The method describes the harmfulness of microorganisms in beer-based beverages.
The beer-based beverage segment includes beverages with a wide variety of compositions.
Both clear and yeasty beers are used in the mix. The proportion of beer varies between 30 and 90 %. Clear or fruit-flavoured soft drinks are used. Various sweetening components are also used. The pH value of the finished beverage can vary greatly from product to product. These diverse influencing factors have an affect on the microflora, which can negatively impact the respective product.
Table 1 provides an overview of the harmfulness of microorganisms in mixed-beer beverages.