15.7 Quality Control Procedures Flashcards
How are new wineries designed to facilitate cleaning?
- the use of easy-to-clean stainless steel
- hard non-porous floor surfaces that slope to aid drainage
- equipment being located so that it can be reached to be cleaned
What item in the winery is potential source of spoilage organisms?
Pores in oak
What are the main 3 procedures for winery hygiene? What does each mean?
- cleaning – the removal of surface dirt
- sanitation – the reduction of unwanted organisms to acceptably low levels
- sterilisation – the elimination of unwanted organisms
How is sanitation performed?
Typically with water and a detergent or other sanitising agent and/or steam
For every litre of wine produced, how many litres of water are used?
10 litres
How is sterilisation performed? Give an example of a part of a winery that needs to be sterilised.
with high strength alcohol or steam
- for example, from high risk areas such as the filler heads of bottling lines
What is quality control?
the set of practices by which the company ensures a consistently good quality product
What is quality assurance?
- a broader concept than quality control
- the complete way a business organises itself to deliver a good product consistently and to protect itself from legal challenge
Includes:
- planning
- management systems
- monitoring and recording of key standards from vineyard to bottling
What is Hazard Analysis of Critical Control Points?
- aka HACCP
- a common approach to quality assurance regarding significant threats to the safety of consumers and to the reputation of a wine company
- a process in which the company identifies all the possible hazards that could affect final wine quality
- for each hazard, the HACCP document will state how serious it is, how it can be prevented, and how it can be corrected
Give an example of HACCP.
- What could go wrong: In a bottling line there is a possible hazard of glass breaking and ending up in a bottle of wine, a threat to the health of the consumer
- Preventive action plan: Have a system in place to detect a broken bottle and to push out the next three neighbouring bottles automatically
How is HACCP typically carried out?
- By the company producing the wine with no checking or auditing by a third party
- HACCP plan itself and the actions taken to implement it are available for inspection
What costs are associated with HACCP?
- considerable time investment; thus, costly
Other than HACCP, how can producers control quality?
- external audit of their quality processes
- external quality certification
What is ISO?
International Organization for Standardization
- recognised external body that performs audits of a winery’s quality standards
What is the purpose of ISO?
Give assurance to all the parties down the supply chain: the wholesaler and the retailers who will sell the wine and, finally, the end consumer
