Evaluation of foodborne pathogen die-off in back-sweetened wine and apple cider models.
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DOI: 10.4315/jfp-20-351
Abstract: Wine and alcoholic apple cider are commonly back-sweetened with unpasteurized juice to produce fresh, natural, and palatable sweetened alcoholic beverages. Foodborne pathogens may be introduced from unpasteurized juice into alcoholic beverages through this back-sweetening process.… read more here.
Keywords: pathogen; apple; apple cider; juice ... See more keywords