Back-sweetened Wine and Apple Cider Inhibit Foodborne Pathogens

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