Winery Sanitation Workshop
- Workshop Description
Goal of the Workshop:
- Wines may be spoiled before they are in the bottle by the presence of undesirable
- microorganisms or unsuitable cleaning agents in the winery. Proper sanitation is
- thus vital to the production of high quality wines. This workshop is designed to
- present winemakers with the information they need to preserve wine quality by
- preventing and combating contamination of their facilities and equipment.
Why Attend the Workshop?
- Investigate the connection between good winery sanitation practices and higher
- quality wines.
- Discover the basics of setting up a comprehensive sanitation program.
- Learn the proper techniques for quick and thorough facility and equipment cleaning.
- Get the latest recommendations on what chemicals to use and what chemicals not
- to use in the winery.
- Avoid spoilage/contamination problems before they occur.
Topics Covered:
- Sanitation as part of a comprehensive quality assurance program.
- Winery sanitation and wine quality.
- Selection and use of cleaners/sanitizers in the winery.
- Proper cleaning and sanitizing of facilities.
- Proper cleaning and sanitizing of equipment.
- Pest control.
- Sanitation program verification and record keeping.
- Demonstrations
- Pest control equipment.
- Equipment breakdown and cleaning.
- Clean-in-place (CIP) equipment use.
Details:
- May 16, 2005
9 a.m. - 4 p.m.
- Room 120 FAPC
- Speakers:
William McGlynn - FAPC horticultural products processing specialist
Tim Bowser - FAPC food process engineer
David Moe - FAPC pilot plant manager
Jason Young - FAPC quality management specialist
Registration:
OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.
