葡萄酒质量安全风险与管理

食品卫生关系到广大人民群众的身体健康,一直是全社会关注的热点。随着中国葡萄酒产业的快速发展,消费者对国产葡萄酒的关注度逐渐提高。葡萄酒卫生不仅影响产品质量,也关系到葡萄酒形象和品牌崛起。葡萄酒卫生涉及原料生产、加工,产品贮运、销售整个过程,涵盖为保证葡萄酒安全性、有益性和完好性而采取的全部措施。葡萄酒的质量安全风险主要由两部分构成:一是葡萄原料安全,二是葡萄酒酿造加工过程安全。在葡萄酒生产过程中,为了实现对其质量的主动精确控制,需要利用HACCP原理,通过危害分析和关键控制点技术,采取相应的预防和控制措施。此外,葡萄酒生产企业在具体实践时,还应加强卫生方面的组织管理,如设立食品安全小组,重视生产环境的清洗和消毒,保证员工的健康并对其进行适当的培训指导。结合我国现行标准和生产实践,从葡萄酒质量安全风险、葡萄酒质量安全管理原则(危害鉴别原则、企业实施原则、清洗和消毒原则)两方面,详细阐述了葡萄酒的卫生和安全管理,以期为葡萄酒及果酒企业的规范化生产提供参考。

Risk and Management of Wine Quality and Safety

Food hygiene concerns the health of the general public and has always been a hot issue in society. With the rapid development of wine industry in China, consumers are paying more and more attention to domestic wines. Wine hygiene as a key factor of product quality not only influences the healthiness of wares, but also affects reputation and brand rise of Chinese Wine Industry. Wine hygiene involves the whole process of raw material production, processing, product storage, transportation and marketing, and covers all measures taken to ensure the wine safety, usefulness and soundness of wine. The quality and safety risk of wine mainly consists of two parts, one is the safety of grape raw materials, the other is the safety of wine during making and processing. In the process of wine-making, in order to achieve the active and accurate control of wine quality, it is necessary to use the principle of HACCP, through hazard analysis and critical control points, take the corresponding prevention and control measures. In addition, enterprises should also strengthen the organization and management of hygiene, such as setting up food safety team, paying attention to the cleaning and disinfection of the production environment, ensuring the health of employees and providing appropriate training. Based on the current standards and production practice, this study elaborated wine hygiene issues and its safety management (quality and safety risk, hazard identification principle, enterprise implementation method, cleaning and disinfection), so as to provide reference for normalized production of wine and fruit wine enterprises.