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Back-sweetened Wine and Apple Cider Inhibit Foodborne Pathogens

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dc.contributor.authorXiong, Zirui Ray
dc.contributor.authorChen, Anqi
dc.contributor.authorJiang, Glycine Zhujun
dc.contributor.authorLewis, Alisha G.
dc.contributor.authorSislak, Christine D.
dc.contributor.authorWorobo, Randy W.
dc.contributor.authorGibney, Patrick A.
dc.date.accessioned2021-08-25T13:01:00Z
dc.date.available2021-08-25T13:01:00Z
dc.date.issued2021-08
dc.description.abstractIn 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.en_US
dc.description.sponsorshipThis 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.en_US
dc.identifier.urihttps://hdl.handle.net/1813/104266
dc.language.isoen_USen_US
dc.publisherCornell Universityen_US
dc.rightsAttribution-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/*
dc.subjectAppellation Cornellen_US
dc.subjectResearch Focusen_US
dc.subjectWineen_US
dc.subjectApple Cideren_US
dc.subjectPathogensen_US
dc.subjectBack-sweetenen_US
dc.titleBack-sweetened Wine and Apple Cider Inhibit Foodborne Pathogensen_US
dc.typearticleen_US
schema.accessibilityFeaturealternativeTexten_US
schema.accessibilityFeaturereadingOrderen_US
schema.accessibilityFeaturetaggedPDFen_US
schema.accessibilityHazardnoneen_US
schema.accessibilitySummaryAccessible .pdf with reading order, alternative text, headings.en_US

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