From what has been discussed in earlier chapters, it should be apparent that uncontrolled proliferation of the variety of microorganisms that grow on grapes, in juice, and in wine may eventually lead to product deterioration and spoilage. Although elimination of spoilage microorganisms is unrealistic, the winemaking staff’s strategy should be one of minimizing and containing the development of populations within the facility and sanitation is the corner stone of that strategy.
KeywordsHypochlorous Acid Chlorine Dioxide Detergent Formulation Sterile Cotton Swab Trisodium Phosphate
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