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...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2016-01-01
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Series: | BIO Web of Conferences |
Online Access: | http://dx.doi.org/10.1051/bioconf/20160704003 |