Work

Back-sweetened Wine and Apple Cider Inhibit Foodborne Pathogens

Year: 2021

Type: article

Abstract: In back-sweetened wine and apple cider, lower pH, higher alcohol reduce the risk of pathogens. Extending holding times can help ensure consumer safety in back-sweetened alcoholic beverages.

Source: eCommons (Cornell University)

Authors: Xiong, Zirui Ray, Chen, Anqi, Jiang, Glycine Zhujun, Lewis, Alisha G., Sislak, Christine D., Worobo, Randy W., Gibney, Patrick A.

Language: English

Topic: Listeria monocytogenes in Food Safety

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: green

OpenAlex ID: W7126579111

FWCI:

Cites:

Cited by:

Related to: 10