Back-sweetened Wine and Apple Cider Inhibit Foodborne Pathogens

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

Sponsorship
This study was supported by the U.S. Department of Agriculture, National Institute of Food and Agriculture multistate project S-1077, and the College of Agriculture and Life Sciences at Cornell University.
Date Issued
2021-08
Publisher
Cornell University
Keywords
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Rights
Attribution-NoDerivatives 4.0 International
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Type
article
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