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32 10()Vol.32No.10200410Jour.ofNorthwestSci-TechUniv.ofAgri.andFor.(Nat.Sci.Ed.)Oct.2004“”李 华,邵建辉(,712100) [ ] ,,HACCPISO9000,,、、、、-、、、,,。[] ;;;[] TS262.6 [] A[] 1671-9387(2004)10-0038-05 ,,。,,,。,ISO9000ISO9000。ISO9000,[1]。(、)HACCP,,[2]。,HACCPISO9000[3],,,,,。1 ,,,,,,,,。2 →→→→(18～20℃)→-(18～20℃)→→→→→。3 3.1 ,,,,。3.2 SO2,,,。,“”,。3.3 ,,,。20～25℃,[] 2004-03-23[] “”[] (1959-),,,,,。DOI:10.13207/j.cnki.jnwafu.2004.10.009;30～35℃,,[4,5]。CO2,,,,,,。3.4 ,,;,,,“”,。,,,、。3.5 ,,,。,,-。SO2,-。3.6 -(MLF)SO260mg/L,;pH3.2,;15℃,;20℃,;,。-,,,,[4]。3.7 ,、,[6,7],,、、,。,。,,,。,,,,[5]。,,,、、、[4]。3.8 MLF,CO2。、。SO2,,[4]。3.9 (),,[8]。、、,,,。3.10 ,,,。、,。,;,。,,。,,,。4 ,,(1)。(GMP)、(SSOP)(GLP);。《》[9];《》[10];GB2740《》[11];GB5719《》[12]。3910 :“”1 Table1 Criticalqualitycontrolpoints(CQCPs)andmethodsofpreventionandcontrolduringredwinemakingProcedureCQCPsLimitsPreventionandcontrolmethodCrushCrushintensity-,SlowpressLoadingSO2Addi-tionanddosageofSul-phurdioxide:30～50mg/L;50～100mg/L;100～150mg/LSanitation:good30～50mg/L;medium50～100mg/L;poor100～150mg/L,SulfurousacidshouldbeaddedwiththeloadingofmustandtodetermineSulfurousaciddoseaccordingtograpesanitationFermentationandmacerationYeast≥3×1010/gActivedrywineyeastamount≥3×1010/g,[13]Usefinewineyeast,carryoutfermentationtestbe-foreuseTemperature25～27℃,28～30℃Mediumflavored25～27℃,fullflavored28～30℃,[5,6,8]Whenapproachingthelimit,temperaturecontrolequipmentmustbeusedPump-over2～3/d;1～2Twotothreetimesperday;onetotwotankvolumes,,Circulatethefermentingjuicefromthebottomofthetankovertheskincaptermly.Theintentionistoensureoptimalex-tractionSampling3/dThreetimesperday;、,,[4]Samplingtochecktemperature,specificgravity(SG)andkeeprecords,determinewhenfermentationisfinishedac-cordingtofermentationcurveSeparateandpressTimetosepa-rate1.010g/mL;1.025g/mLFullfla-voredSG:1.010g/mL;mediumflavoredSG:1.025g/mL,Usehydrometertomeasurethespecificgravity(SG)ofjuicewinetodetermineprogressoffermentationManage-mentofpressedwine-,4～24h,[4]Pressedwinefromgoodgrapesandfree-runjuicemixtogetherafter4-24hclarificationAlcoholfer-mentationLoading-,Usingfermentationlocktoal-lowcarbondioxidegastoescapeandinhibitairorbacteriafromenteringpHpH≥3.2CaCO3KHCO3pH3.2～3.4AdjustpHto3.2to3.4withCaCO3orKHCO3Temperature18～20℃()CoolorwarmcontainerswithwatersprayingorcoolingjacketSamplingtest3/dThreetimesperday、[13]MeasureSG,volatileacidandresidualsugartermly.TheintentionistoensureoptimalextractionFermentationfinished≤2g/LDeoxi-dizedsugar(DS)≤2g/L,;SO2[5,14]Transfercloselytoanothertank.Keeptankfullfilled.NoSO2addedMLFairproof-,(),Usingfermen-tationlocktoallowcarbondioxidegastoescapeandinhibitairorbacteriafromenteringTemperature18～20℃()CoolorwarmcontainerswithwatersprayorcoolingjacketSamplingtest1/dOnetimeperday,MLF,[13]Samplingtomeasuremalicacid(MA)andvolatileacid(VA),accordingtothechangestodeterminetimetoseparateFermentationfinished0g/L≤0.6g/LMA=0g/LorVA≤0.6g/L0.6g/L,。30～50mg/LSO2,,[4]MAdisappearorVAapproachto0.6g/L,removewinefromtheleestoanothertank,atthesametimeadding30～50mg/LSO2,keepfullfilledandairproof40()321 ContinuedTable1ProcedureCQCPsLimitsPreventionandcontrolmethodAgeingairproof-,;、[5]Stainlesstank:closelev-elvalveandfillingport;Oakbarrel:sealedwithsilicagel,insipidityrubberorroundstopperTemperature12～15℃、Storagetankwithcoolingjacketorinsulationcryo-genictank;cellarwithrefrigerationequipmentTankfilling1/,2/Metaltank:onetimeperweek;oakbar-rel:twotimesperweek,Operatorobservestermly,andfilltankswiththesamewineChange1/2,1/3Metaltank:onetimepermonths;oakbarrel:onetimeperthreemonths,SeparatewinefromleestermlySamplingtest1/,2/Stainlesstank:onetimeperweek;oakcask:twotimesperweekSO2,SO210～20mg/L20～30mg/L[4]Checkandkeepfreesulphurdioxidecontent10～20mg/Lor20～30mg/LClarificationWineprepa-rationSO2≥20～30mg/LFreeSO2≥20～30mg/LSO2[4]CheckingfreeSO2contentFininga-gentsdosage60～150mg/L,60～100mg/LGelatin60～150mg/L,eggwhite60～100mg/L:,[14]Carryoutdosagetestandselectthedosageandcombina-tionsofbesteffectaspracticallydosageColdstabilizationMethodofcold,,Nopollution,safeandeasytouse,,;,35%～40%[8]Selectindirectrefrigeratingsystemandglycolasrefrigerat-ingmedium,thebestconcentrationis35%～40%Temperature-[(-1)/2]℃Al-coholdegree(AD)-[(AD-1)/2]℃,、[8]Watchclosely,coolwithscrapedsur-facecooler,sheetheatexchangerordouble-pipeheatexchangeretcTime7～8dWatchcloselyStabilizationtestNodepositofpigmentorcrystal、[9]Samplingtotestpig-mentandtartratestability,untilnodepositexsitFiltering-FilteratlowtemperatureFiltrationster-ilizationFiltermembrane≤0.45μm-AntisepsisAsepsis[7]Sterilizewithhotwa-terorsteambeforeandafteruseIntegrityorbubblepointtestNomem-braneleaks[5,7]BubbletestLoadingAntisepsisAsepsis[7]SterilizeandantisepsisCorkingCorkandbottlemouthatthesamelevel,;,3min,,,[4,6]Inspectonlineandkickoutbadcorkedwine,bottledwineshouldbekeepstandingforatleastthreeminutesaftercorkingbeforelyingdownorup-endingtopreventcorkfromshrinkingandwinespillage5 ,,。,,。(1),。,,。。(2)“”。、-、,。4110 :“”(3),,,,,,。[][1] .ISO9000[J].,1995,19(1):90-96.[2] .HACCP[J].,2002,14(4):41-45.[3] .HACCPISO9000[J].,2003,(7):13-15