Winery Sanitation Workshop
- Workshop Description
Goal of the Workshop:
- Wines may be spoiled before they are in the bottle by the presence of undesirable microorganisms or unsuitable cleaning agents in the winery. Proper sanitation is thus vital to the production of high quality wines. This workshop is designed to present winemakers with the information they need to preserve wine quality by preventing and combating contamination of their facilities and equipment.
Why Attend the Workshop?
- Investigate the connection between good winery sanitation practices and higher quality wines.
- Discover the basics of setting up a comprehensive sanitation program.
- Learn the proper techniques for quick and thorough facility and equipment cleaning.
- Get the latest recommendations on what chemicals to use and what chemicals not to use in the winery.
- Avoid spoilage/contamination problems before they occur.
Topics Covered:
- Sanitation as part of a comprehensive quality assurance program.
- Winery sanitation and wine quality.
- Selection and use of cleaners/sanitizers in the winery.
- Proper cleaning and sanitizing of facilities.
- Proper cleaning and sanitizing of equipment.
- Pest control.
- Sanitation program verification and record keeping.
- Demonstrations
- Pest control equipment.
- Equipment breakdown and cleaning.
- Clean-in-place (CIP) equipment use.
- Details:
- May 16, 2005
9 a.m. - 4 p.m.
- Room 120 FAPC
- Speakers:
William McGlynn - FAPC horticultural products processing specialist
Tim Bowser - FAPC food process engineer
David Moe - FAPC pilot plant manager
Jason Young - FAPC quality management specialist
- Registration:
|
|
