Abstract
ABSTRACT Eurotium haerbariorum, isolated from a spoilage outbreak involving grape preserves, was a true osmophile in that optimal growth was obtained in media containing 40‐60% sucrose. Survival curves showed logarithmic death of heated spores followed by a tailing. In 5° Brix grape juice D‐values at 70°C and z‐values were 2.5 min and 9.1°C compared to 5.2 min and 7.1°C in 65°C Brix juice. Low concentrations of sorbic acid and fumaric acid in the heating menstruum had little effect on heat resistance.
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