Microbial quality management

What does a quality management program need to incorporate?

• a sanitation program - incorporating procedures for carrying out frequent sanitary inspections and microbiological testing

• routine microbiological testing

• having a thorough knowledge of all aspects of sterile bottling

Why should routine microbiological testing be undertaken?

To:

• detect microbial contaminants in grape and wine

• determine cell counts prior to inoculation

• check viability of the inoculated sure yeast/bacteria strains

• if necessary, adjust physical and nutrient conditions to promote good growth

• checking stored wines at regular intervals to monitor levels of yeast and bacteria

What are some reporter methods?

ATP bioluminescence

• measures cellular material

• real-time feedback on cleanliness/sterility of surface

• water testing kits also available

Protein detection - pen like test

Why is it important to have a thorough knowledge of all aspects of sterile bottling?

• thorough monitoring of sanitisation & sterilisation processes to ensure that they are effective

• regular & critical checking of plant sterility by carrying out routine microbiological checks of plant equipment, bottles, corks etc - as well as monitoring levels of air-borne contaminants

• rapid detection of yeast and bacteria (to prevent further filling of contaminated wine)

• routine testing of bottled wines taken from the production line at regular intervals or continuous sampling

What are the aims of a QM system?

• to achieve as good and as consistent a standard of quality in the product being produced

  • is compatible with the market for which the product is designed

  • at the price at which it will sell

What are the essentials of a QM system for winemaking and packaging?

1. establishment of required measurable standards for all stages of production

2. monitoring of measurable parameters to ensure that standards are attained

3. modification to process and procedures if standards are not attained

What things are standards and evaluations required for?

1. raw materials - e.g., grapes, bottles, additives

2. product during processing (standardised processing is important for maintenance of quality and cost control)

3. finished product standards must be set and maintained to satisfy appropriate quality and legal considerations

What are the 7 HACCP principles?

1. conduct a hazard analysis

2. determine critical control points

3. establish critical limits

4. establish monitoring procedures

5. establish corrective actions

6. establish verification procedures

7. establish record-keeping and documentation procedures