摘要
运用HACCP体系对干白葡萄酒的酿造中潜在的危害因素进行了分析,确定了其关键控制点:葡萄原料的收购、葡萄汁澄清、酒精发酵、贮存、冷处理、过滤、装瓶,并确定了能保证关键控制点得到有效控制的关键限值和监控措施,制定HACCP控制表。
HACCP system was applied to analyze the potential hazard in the production of dry white grape wine and the relative critical control points were determined including： the purchase of raw materials （grape）, clarification of must, alcoholic fermentation, storing, cooling, filtering, and bottling. Subsequently, the critical limits and monitoring procedures for the process were documented in an HACCP control table. Conclusively, pertinent procedures to verify that HACCP system was working properly were suggested.
出处
《酿酒科技》
北大核心
2006年第9期96-98,103,共4页
Liquor-Making Science & Technology
