干红葡萄酒酿造过程中“关键质量控制点”的确定与控制

Establishment and control of critical quality control point for dry red winemaking

为了更好地控制葡萄酒的质量,满足消费者对产品质量的需求,结合HACCP体系过程及关键点控制与ISO9000族标准过程质量控制,对干红葡萄酒生产过程中影响质量的各环节进行分析,主要包括除梗破碎、浸渍发酵、分离和压榨、酒精发酵、苹果酸-乳酸发酵、老熟和陈酿、澄清、稳定和装瓶等工序,确定了葡萄酒酿造过程中的关键质量控制点,并建立了相应的预防和控制措施。

In this paper,an effort is made for quality analysis of red winemaking based on knowledge of HACCP and ISO9000,by describing and outlining the incoming factors for quality in every processing stage,starting from grape purchasing to wine bottling.The study reveals that the critical quality control points for winemaking quality are the stages of grape crushing and destemming,maceration/alcoholic fermentation,draining and pressing,malo-lactic fermentation,aging,clarification,chilling stabilization and bottling.At the same time,preventative measures are proposed and critical factors and limits existing are determined.The most significant factors for critical quality control points that should be controlled are determined.