中国葡萄酒信息网

China Wine on Line

意大利葡萄与葡萄酒

Vitienologia

italiana 

葡萄品种 

葡萄酒概况

葡萄醋

教育与科研

葡萄酒协会

专家建议

葡萄酒卫生笔记

Roberto Stefanon, Oenologist
uvamista@hotmail.com

世界葡萄酒总产量的不断增长对生产过程的卫生管理提出了日益严格的要求，以确保消费者不会面临一丝一毫的健康风险，并减少可能的产品缺陷。 

葡萄原料和生产工艺并不是生产优质葡萄酒所需的全部因素。葡萄酒厂也是微生物的家园，它们能够改变或劣化葡萄酒的天然品质和感官特征（风味、口感和色泽）。 

最常见的微生物包括：酵母、各种霉菌和细菌。其中霉菌和细菌需要清洗、去除。细菌可以分为：

腐生菌：引起葡萄酒口感、色泽和气味的改变，最常见的种类是：枯草杆菌、大肠杆菌和假丝酵母。

病原菌：引起食物中毒和疾病。最常见的种类是：葡萄球菌、梭菌、沙门氏菌和霍乱菌。 

１．污染源

除去葡萄果实本身，主要的微生物污染源为：

－ 所有的加工空间

地板

墙壁

天花板

排水道

空调系统

原料和终产品仓库

各种悬吊设备 

－ 空气

　不断流动的空气带来微小的液珠与纤尘，从而成为可怕的污染携带介质。 

－ 水

　水是一切生命形式的必需

　水，无论是地下水还是地表水都含有一定的微生物，当水与其它物品（包括食物）接触时，就会转移到这些物品上。具有高湿度（如沉滞的水）的区域就成为潜在的污染源。

 － 昆虫和啮齿类动物

由于昆虫和啮齿类动物是病原微生物的载体，它们是危险的污染源。可以通过特定的环境卫生清理、化学产品（消毒剂／灭鼠剂）或物理设施（超声波）加以去除。 

２．卫生操作包括三个步骤

a. 水洗：去除各种表面污物，通过热水或冷水的冲洗以及必要的刷洗降低污物的附着能力。

b. 清洁：减少微生物数量（实际到零），同时去除病原菌污染源。有必要将水与洗涤剂配合使用。

c. 漂洗：以水洗涤清除已中性化的微生物、污物及残留的洗涤剂。 

３．清洁剂

普通的清洁剂可以为酸性、中性或碱性类型。对非有机污物如钙质和含铁的沉积物，应该使用酸性的清洁剂。对所有其它的污物特别是蛋白质污物应使用碱性清洁剂。 

食品工业中最常用的清洁活性成分

效果：A=好  B=一般  C=差    

在选择了适宜的清洁剂之后，开始清洁操作之前，有必要依照一定的步骤：

    · 所有食品，含生产原料必须移出准备进行清洁的区域。

    · 所有的加工剩余物，含非加工性残余（如：纸和塑料）必须放入特殊的容器。由于它们可能堵塞排水道的箅子，在清洗过程中不应使其滑落到地板上。

    · 所有的工作原料，包括各种标识、盒子和小包装都必须移走以便于清洗。

    · 各种电动机，传感器和光电子设备都必须用尼龙布覆盖，防止清洗时的喷溅。 

工人必须：

· 带保护性面罩或护目镜

· 带合适的手套保护双手

· 穿靴子及保护性制服

· 了解最近的自来水源的位置

操作指南

· 了解将要使用的清洁产品（阅读标签或安全指南）

· 在清洁剂稀释过程中，切记不要将水倒入待稀释的清洁剂，而应将浓清洁剂慢慢倒入水中进行稀释。

· 一旦清洁剂溅到眼睛，应马上用水冲洗，并看医生。

４．清洁剂的标签

在清洁剂的标签上有一系列的图标，告诉使用者其危险等级。最常见的图标为：

－ 圣安德鲁十字（有刺激性的标志）：它与“Ｘi”的缩写有关。即时、长期和重复性地与有这种标识的产品直接接触会造成黏膜及皮肤发炎。这个符号通常与低危险性等同。

－ 一滴从试管中流出的液体腐蚀一只手或一个盘子（腐蚀性标志）：它标志着那些在吞咽后会造成永久性伤害的有毒物质。这类物质与皮肤接触会造成破坏性影响。其危险的程度与它们含有高浓度的碱性或酸性物质有关。强碱性物质如氢氧化纳，强酸性物质如硫酸。

－ Ｒ类：危险性的级别，如‘Ｒ３４’标志会造成灼伤，‘Ｒ３６’标志会刺激眼睛。

－ Ｓ类：应提起注意的级别，如‘Ｓ２’表明应放置于儿童拿不到的地方，‘Ｓ２８’意味着一旦与眼睛接触，应立即用水（或其他专门产品）充分冲洗。

标签还推荐了产品的正确使用方法，包括：浓度、温度及施用指南等。

5．应用指南

地板：可以使用碱性或活性氯产品。将清洁剂加入装水的桶里，使用刷子清洗地面。等待15分钟直至产品中的杀菌剂完成其作用，在用水进行冲洗。

管道：在葡萄酒厂的任何一种操作完成之后，都需要对所使用的管道和泵进行消毒。

    － 冲洗管道和泵

    － 在容积为2000升的桶槽中加入2－3％的碱性或活性氯产品（即每97－98升水中加入2－3升清洁剂）。使溶液在管线中循环流动15分钟（桶槽－抽吸管－泵－水闸管－桶槽）。

    － 放空桶槽，再放入酸性溶液（2％的柠檬酸）再次进行管线循环。

    － 放空桶槽，并充分清洗。

大罐、发酵罐、不锈钢水槽：如果葡萄酒厂没有高效连续式内部清洗系统，则需要在这些容器倒空后进行充分的漂洗。

每年在酿酒季开始前和结束后，应按照以下步骤进行２到３次清洗：在大罐中注满水，３％的碱性溶液（苏打）和１.５％的活性氯，静置８－１２小时，然后倒入大罐或水槽。

在倒入的过程中，根据溶液的污染程度加入0.1－0.25％的去污剂非常重要。

当清洁剂溶液流经大罐、发酵罐或水槽时，一定要使溶液充分流经全部的管道、固定或移动设备，淹过地板和废水排放管道。

应为葡萄酒厂提供旋转式液流冲洗设备以提高对大罐的清洗速度。

桶和盆：将桶和盆浸入含１－２％碱性清洁剂的溶液中８－１２小时。倒净浸泡液并漂洗。

葡萄酒厂安置的过滤、压榨和发酵机械应根据使用情况每年至少清洁２次。这些机械的生产厂家会提供有关主要清洁剂种类和数量的使用信息。

总之，一款优质的葡萄酒源自葡萄植株，其成熟品质浑然天成于葡萄果实，而其风格则来源于健康卫生的葡萄酒厂。　　　　　

[马会勤，C. Queruli 译]

↑TOP↑  

Winery Sanitary Notes

Roberto Stefanon, Oenologist
uvamista@hotmail.com

The increasing output of wine in the world calls for an ever-stronger observance of sanitary regulations in the production cycle to eliminate any risks for the consumer’s health and reduce the possibility of product perishing.

Grape and technological processes are not the only elements required to produce a good wine. Wineries are home to microorganisms, which can change or worsen the genuineness and the organoleptic characteristics of wine (flavour, taste and colour).

The most common microorganisms are: yeast, moulds and bacteria. Most of all, moulds and bacteria should be removed, cleaned and wash off. Bacteria are divided into:

Saparophitis: cause of alterations in taste, colour and smell. The most common types are Bacillus, Escherichia and Candida.

Pathogens: cause of food disease and toxinfaction. The most common types are: Staphylococcus, Clostridium (botulism), Salmonella and Cholera.

1. Sources of contamination

Excluding grape, the main sources of microbial contamination are:

  -          All the processing spaces:

Floors
Walls
Ceilings
Drains
Air-conditioning systems
Store-warehouses of raw materials and finished products
Suspended equipment

  -          Air
Air moves continuously bringing liquid particles and fine dust; therefore it is a fearful vehicle of contamination.

  -          Water

Water is an essential element to all beings. Water, be it superficial or underground, has a specific microbial potential, which is transmitted to any object coming into contact with it (including food). The areas with a high residual humidity (as stagnant water) are potential sources of infection.

  -          Insects and rodents

Insects and rodents are a dangerous source of contamination, since they are vehicles of pathogenic microorganisms. They can be fought off through a specific environmental hygiene, chemical products (disinfectants, rat disinfestation) or physical devices (ultrasounds).    

  2. The sanitary process includes three steps:

  a.      Washing off: to remove dirt from all surfaces and to reduce the dirt sticking capacity by rinsing with hot or cold water and brushing when necessary.

  b.      Cleaning: to reduce (virtually to zero) the number of microorganisms, also removing the pathogens that are a source of pollution. It is necessary to use water together with detergents.

  c.      Rinsing: to wash away the neutralised microorganisms, dirt and any residuals of detergent agents, using water.

 3. Detergents

Common detergents are acid, neutral or alkaline. For inorganic dirt like calcareous or ferrous deposits, acid detergents should be used. For all other dirt and particularly for protein dirt, caustic/alkaline detergents should be used.

The most common cleaning active elements used in the food industry are:    

A= good       B= medium       C= scarce       Al= alkaline     

After choosing the suitable detergent and before starting the sanitary process, it is necessary to follow some steps:

· All food products, as well as manufacturing raw materials, must be removed from the area to be cleaned.

· All the processing residuals, as well as non-processing residuals (paper, plastic) must be placed in specific containers. They should not slide on the floor during the washings, since they may obstruct the drain grate (which should be assembled at all times).

· All the working materials, as well as labels, boxes and packets, must be removed in order to facilitate the washing.

· Electric motors, sensors and photoelectric cells must be covered up with nylon and protected from the washing sprinklings.

The worker must:

· Protect the eyes using a total visor or aired goggles.

· Protect the hands using suitable gloves.

· Wear a protective uniform on top of the boots.

· Know the position of the nearest source of running water.

Handling instruction:

· Know about the product you are using (read the technical sheet label or security sheet)

· When diluting, never pour water into the product to be diluted, but pour gradually the product into the water.

· If any solution gets in contact with the eyes, wash using water and consult a physician.

4.Detergent label

On the label there is a series of symbols, which inform the worker about the danger typology. The most common symbols are:

- St. Andrew’s cross (irritant symbol): it is related to the abbreviation “Xi”. The immediate, extended and repeated contact with products marked with this symbol can cause inflammation of mucous membranes and skin. It is usually synonymous with low danger.

- A drop falling from the test tube corrodes a hand or a plate (corrosive symbol): it is related to heavy products that cause enduring damages, if swallowed. Getting in contact with skin tissues it exerts a destructive influence. This level of danger is related to products containing alkaline substances at high concentration: sodium hydroxide, strong acids as hydrochloric acid and sulphuric acid.

- R phrase: phrase of risk as for example “R34”: causes burns; “R36”: it irritates the eyes.

- S phrase: phrase of care as for example “S2”: keeps out of children reach; “S28”: in case of contact with eyes, wash abundantly using water (or other specific products).

The label shows also the recommendation for the correct use of product, as: concentration, temperature, and instructions for use.

5.Practical instructions

Floor: it is possible to use caustic or active chlorine products. Drop the detergent in a bucket of water and wash the floor using a brush. Wait 10-15 minutes until the product carries out its bactericidal power and rinse.

Pipes: after any procedure in a winery, it is important to disinfect the pipeline and the pump.

- Rinse the pipeline and the pump.

- Put a caustic or active chlorine solution at 2%-3% in a tub of 2 hl (it means 2-3 litres of detergent in 97-98 litres of water). Start the circuit reassembling (tub-suction pipe-pump-lock pipe-tub) for 15 minutes.

- Empty out the tub and restart the circuit reassembling using an acid solution (2% citric acid) for 5 minutes.

- Empty out the tub again and rinse abundantly.

Tanks, wine makers, cisterns made of stainless steel: if a winery has not an efficient continual flow internal washing system, it is necessary to rinse abundantly the tub when emptying out. Two or three times a year, before and after the vintage, it is necessary to follow this procedure:

Fill a tank with water, caustic solution (soda) at 3% and active chlorine at 1,5%. Let it set for 8-12 hours, then pour in a tank or cistern and so on. When pouring, it is important to add detergent at a quantity of 0,1-0,25% according to the contamination grade of solution. When draining or passing through the tanks, wine makers or cisterns, it is necessary to let the detergent solution flow through the pipes, fixed or movable, flood the floor and the drains. A winery should be provided with rotating flow-washing system in order to quicken the cleaning of tanks.

Tubs, buckets: plunge the tubs and buckets into the water with a caustic detergent solution at 1-2%and settle for 8-12 hours. Empty out and rinse.

In a winery there are filters, press and oenological machinery, which should be cleaned at least twice a year according to the use. The machinery supplying companies can give information about the quantity and typology of detergent.