Quality Control and Quality Assurance

Question 1

Hygiene in the winery?

Answer 1

• modern wineries prioritize hygiene to prevent spoilage
• design elements include SS, non-porous floors, and accessible equipment for easy cleaning
• attention is given to hard-to-reach areas

Question 2

Three hygiene procedures?

Answer 2

• cleaning: removal of surface dirt
• sanitation: reduction of unwanted organisms with water, detergent, or sanitizing agents
• sterilization: elimination of unwanted organisms, especially in high-risk areas like bottling lines

Question 3

Winery hygiene schedule?

Answer 3

• wineries follow a detailed schedule for daily, weekly, and monthly cleaning, sanitation, and sterilization

Question 4

Quality Control vs. Quality Assurance?

Answer 4

• quality control: ensures consistently good product quality
• quality assurance: encompasses planning, management, and standards monitoring

Question 5

HACCP (Hazard Analysis of Critical Control Points)

Answer 5

• identifies potential hazards in wine production
• addresses how to correct each hazard
• self-implemented by the company with available inspection

Question 6

External audit of quality processes?

Answer 6

• some producers opt for external audits of quality processes
• commercial customers may require external quality certification
• ISO (International Organization for Standardization) standards are often used for certification

Question 7

Traceability System?

Answer 7

• essential for investigating and responding to wine complaints
• a lot number is assigned to each consignment of wine
• lot number enables tracing of grapes, additives, and processes

Question 8

Record keeping?

Answer 8

• wineries maintain records of activities at every production stage
• samples of every batch may be kept for investigation and comparison
• common issues include cork taint, tartrate crystals, and labelling problems

Question 9

Winery hygiene design?

Answer 9

• new wineries are designed for easy cleaning, with SS, sloped floors, and accessible equipment
• hygiene targets hard-to-reach areas and pores in oak

Question 10

Hygiene water usage?

Answer 10

Approximately 10 liters of water are used for hygiene purposes per liter of wine produced.

Question 11

Quality assurance in wineries?

Answer 11

• quality assurance includes planning, management, and monitoring of standards throughout production
• it helps protect against legal challenges and ensures consistent quality

Question 12

HACCP in wineries?

Answer 12

• Hazard Analysis of Critical Control Points identifies, prevents, and corrects potential hazards in wine production
• it is implemented by the company and subject to inspection

Question 13

External Quality Certification?

Answer 13

• some wine producers undergo external audits for quality processes
• ISO standards (ISO 9000 and 9001) are often used for certification

Question 14

Traceability in wine production?

Answer 14

• lot numbers on wine bottles enable traceability of grapes, additives, and processes
• formal traceability systems help investigate and respond to wine complaints
• record-keeping is crucial, including sample preservation for comparison
• common issues include cork taint, tartrate crystals, and labeling problems