Xiong, Zirui Ray; Chen, Anqi; Jiang, Glycine Zhujun; Lewis, Alisha G.; Sislak, Christine D.; Worobo, Randy W.; Gibney, Patrick A.
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.
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.
Appellation Cornell, Research Focus, Wine, Apple Cider, Pathogens, Back-sweeten