RT Journal Article
SR Electronic
T1 Review of Wine Industries' Sanitation Program
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 31
OP 36
DO 10.5344/ajev.1961.12.1.31
VO 12
IS 1
A1 Almond D. Davison
YR 1961
UL http://www.ajevonline.org/content/12/1/31.abstract
AB The progress of the Wine Institute Sanitation Program is encouraging. All of the sanitation subjects discussed have been applied somewhere in the wine industry. The results of the Wine Institute's sanitation program, which began in 1946 and was reorganized in 1957 for more effective industry wide operation are:1) Voluntary grape inspection by California Bureau of Fruit and Vegetable Standardization, Department of Agriculture.2) Better harvesting and handling of grapes.3) Better quality grapes delivered for wine.4) Better sanitary conditions in the wineries brought about by expenditures for improvements, repairs, new equipment, personnel, and personnel training in sanitation procedures.5) A sanitarian or winery worker in each winery who is responsible for sanitation in and around the winery.6) A Wine Institute Sanitarian to act as consultant for the industry.The Technical Advisory Committee, the Wine Quality Committee and the various sub-committees of each are the agencies which Wine Institute can use to further explore any current and future problems. With Wine Institute disseminating the research data to the wineries, continued progress in the wine industries sanitation program can be expected.Attention also should be directed to the continued cooperation given to Wine Institute and members of the wine industry, by the staff of the University of California at Davis.