Quality and safety assurance in winemaking

Christaki, T; Tzia, C

dc.contributor.author	Christaki, T	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:18:16Z
dc.date.available	2014-03-01T01:18:16Z
dc.date.issued	2002	en
dc.identifier.issn	0956-7135	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14904
dc.subject	HACCP	en
dc.subject	Hazard	en
dc.subject	Quality	en
dc.subject	Quality assurance	en
dc.subject	Safety	en
dc.subject	Wine	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	article	en
dc.subject.other	consumer	en
dc.subject.other	controlled study	en
dc.subject.other	fermentation	en
dc.subject.other	food analysis	en
dc.subject.other	food processing	en
dc.subject.other	food quality	en
dc.subject.other	food safety	en
dc.subject.other	food storage	en
dc.subject.other	grape	en
dc.subject.other	grape juice	en
dc.subject.other	growing season	en
dc.subject.other	harvesting	en
dc.subject.other	hazard assessment	en
dc.subject.other	quality control	en
dc.subject.other	separation technique	en
dc.subject.other	taste	en
dc.subject.other	wine industry	en
dc.subject.other	Vitaceae	en
dc.subject.other	Vitis sp.	en
dc.title	Quality and safety assurance in winemaking	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0956-7135(02)00030-0	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0956-7135(02)00030-0	en
heal.language	English	en
heal.publicationDate	2002	en
heal.abstract	Winemaking poses many quality (appearance, taste, consumer acceptability) and safety (chemicals, metal parts) hazards. In this work, an effort is made for quality and safety analysis of winemaking, by describing and outlining the incoming hazards both for quality and safety in every process stage, starting from harvesting the grapes and arriving to distributing the final product. At the same time, preventative measures are proposed and critical factors and limits existing are determined. The study reveals that the CCPs for wine safety are the stages of grape growing, grape harvesting, fermentation, stabilization, aging and bottling. The CPs for wine quality are the stages of grape growing, grape harvesting, destemming, juice separation (white wine), must storage, fermentation, blending, aging and bottling. The most significant factors for both CCPs and CPs that should be controlled are determined. (C) 2002 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Control	en
dc.identifier.doi	10.1016/S0956-7135(02)00030-0	en
dc.identifier.isi	ISI:000179594700003	en
dc.identifier.volume	13	en
dc.identifier.issue	8	en
dc.identifier.spage	503	en
dc.identifier.epage	517	en