Back-sweetened Wine and Apple Cider Inhibit Foodborne Pathogens
Loading...
No Access Until
Permanent Link(s)
Collections
Other Titles
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.
Journal / Series
Volume & Issue
Description
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
Appellation Cornell; Research Focus; Wine; Apple Cider; Pathogens; Back-sweeten
Location
Effective Date
Expiration Date
Sector
Employer
Union
Union Local
NAICS
Number of Workers
Committee Chair
Committee Co-Chair
Committee Member
Degree Discipline
Degree Name
Degree Level
Related Version
Related DOI
Related To
Related Part
Based on Related Item
Has Other Format(s)
Part of Related Item
Related To
Related Publication(s)
Link(s) to Related Publication(s)
References
Link(s) to Reference(s)
Previously Published As
Government Document
ISBN
ISMN
ISSN
Other Identifiers
Rights
Attribution-NoDerivatives 4.0 International
Types
article
Accessibility Feature
alternative text; reading order; tagged PDF
Accessibility Hazard
none
Accessibility Summary
Accessible .pdf with reading order, alternative text, headings.