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    • Back-sweetened Wine and Apple Cider Inhibit Foodborne Pathogens 

      Xiong, Zirui Ray; Chen, Anqi; Jiang, Glycine Zhujun; Lewis, Alisha G.; Sislak, Christine D.; Worobo, Randy W.; Gibney, Patrick A. (Cornell University, 2021-08)
      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.