Microbiologically, wine is a low food safety risk consumer producta

Scientific studies indicate wine does not support the growth of pathogenic microorganisms such as Clostridium botulinum, Bacillus cereus, and Clostridium perfringens. Studies also show wine has anti- microbial properties due to its high acidity, polyphenol content, alcohol content, low redox potenti...

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Bibliographic Details
Main Authors: Azevedo Sara, Battaglene Tony, Hodson Greg
Format: Article
Language:English
Published: EDP Sciences 2016-01-01
Series:BIO Web of Conferences
Online Access:http://dx.doi.org/10.1051/bioconf/20160704003