Hygienic requirements for brewing wine
作者：admin 点击次数：142 发布时间：2025-06-14
Brewed liquor refers to liquor made from raw materials containing sugar or starch, saccharified and fermented, and then distilled. The harmful components and health indicators produced in the processing process mainly include the following aspects:
1. Control aflatoxin levels
Proper management measures should be taken to prevent mold and deterioration of the raw materials used in the manufacture of brewed sake. Barley, wheat, millet, rice and corn will be contaminated with Aspergillus flavus due to mildew and deterioration, and this Aspergillus flavus will produce carcinogens aflatoxin during saccharification and fermentation, resulting in residues in the wine, and it is also necessary to prevent contamination by some carcinogens Aspergillus flavus during saccharification and fermentation.
The content of aflatoxins in brewed wine (calculated as aflatoxin B) shall not exceed 5pg/kg. 2. Control pesticide content
Cereals and potatoes are absorbed and remain in the fruit or tuber during the growth process due to excessive application of pesticides.
In the production of wine, these toxic substances will enter the human wine, especially organochlorine and organophosphorus pesticides, which should be paid more attention. In order to prevent pesticide poisoning, the inspection of raw materials should be strengthened, and non-toxic and harmless insecticide methods such as biological control should be actively promoted. Actively control the three wastes, irrigate farmland without harmful water, and prevent toxic pesticides and three wastes from polluting crops. For raw materials, it is necessary to promote anoxic storage and low-temperature storage, reduce fumigation with pesticides, and do not store toxic and harmful substances in the same warehouse as raw materials.
3. Control the amount of sulfur dioxide residue
Adding sulfur dioxide to wine or other fruit wines in the process of making can inhibit the growth and reproduction of miscellaneous bacteria, play a preservative role, and also have the effect of preventing oxidation of some components of wine, and also have a good effect on the formation of aroma and the protection of color.
Sulphur dioxide has its disadvantages from a hygienic point of view: it has an odor in the treated substance if it is not used properly, and when it is used in too much amount, it is also harmful to the human body. At present, the general winery adds 250~300g of potassium sulfite to every 1000L of grape juice (juice). When the fruit is well clean, the temperature is low, and the acidity is above 0.8%, the addition of juice per 1000L is only 120g.
The amount of sulfur dioxide residue (calculated as free S0) shall not exceed 0.05g/kg. 4. Control the content of food additives
The following additives are found in fermented wines:
(1) Preservatives
(1) Benzoic acid, sodium benzoate, the maximum dosage in wine is 0.8g/kg.
(2)) Sorbic acid, potassium sorbate, the maximum amount used in wine is 0.6g/kg.
(2) Carbon dioxide Carbon dioxide can be added to the sparkling wine according to the normal production requirements. 5. Control the number of bacteria
Due to the low alcohol content, such as lax management and lack of experience in the production process, fermented wine often causes contamination by other miscellaneous bacteria, which not only affects the quality of the product but also brings certain harm to the health of consumers. As long as the management of modern production technology is strengthened, there is basically no serious pollution problem. Taking beer as an example, beer itself has a certain antiseptic ability because:
(1) When beer is saccharified and boiled, hops are added, and hop resin has a certain ability to resist Gram-positive bacteria and general bacteria.
(2)) Beer contains 3.5%~4% (volume fraction) of alcohol.
(3) The pH of beer is low (4~4.5).
(4) The temperature of pre-fermentation and post-fermentation is low. (5) Sufficient carbon dioxide. In post-fermentation, it is saturated with carbon dioxide at a low temperature (-1°C), which prevents most bacteria from surviving in beer and mold from growing due to lack of oxygen. In the summer, beer is still in short supply in many regions, and some manufacturers shorten the fermentation period in order to increase production, and sell it after only 10 days of post-fermentation, resulting in a high total number of bacteria and coliform bacteria in draft beer. Since the wine is the largest for people to drink at one time, if the number of bacteria and coliform bacteria is too high, it directly affects the health of consumers. Therefore, in order to ensure the quality of beer, in addition to requiring manufacturers to pay attention to the selection of better raw materials, a stricter sanitation system, and attention to the disinfection of all links, it is also necessary to have a post-fermentation period of no less than 40d.
Bacterial indicators for brewing wine:
(1) Number of bacteria: Draft beer is a beer that can be canned after filtration, and its bacterial count shall not exceed 1000 per mL, and shall not exceed 50 per mL in cooked beer, rice wine and wine.
(2) Coliform bacteria: no more than 50 per 100ml of draft beer, no more than 3 per 100ml of cooked beer, rice wine and wine.
6. Coating requirements for fermenters
At present, there is no certain requirement for the coating used in the inner wall of the fermentation tank and storage tank of domestic fermented wine, and the quality of the stored wine will change due to improper use of paint or improper application process.
Stainless steel is a good material for making fermentation tanks for brewed liquors such as wine or beer. It can also be made of carbon steel, but it must be coated with an anti-corrosion resin coating on the inside.
Commonly used coatings today are epoxy resins or mixtures of bitumen and wax. The ideal coating should:
(1) Non-toxic, tasteless, does not affect the quality of wine, and does not react with wine. (2) Adapt to temperature changes under fermentation conditions, no cracking, easy to coat, and fast drying. The melting point is around 50°C. Domestic mixed ingredients such as asphalt, rosin, and white wax can be used continuously for more than several years with high quality. Epoxy resins are also commonly used. Lacquer-polyurethane coatings are specially used for fermentation in breweries and have good results. According to the inspection of various places, the content of methanol, fusel oil and lead in brewed wine is mostly undetected or traced, so there is no requirement for these items.
Some countries in the world have regulations on some harmful metals in wine, and Japan has also put forward certain metal content and organic oxygen and organophosphorus pesticides for China's export of large packaged wines.
7. Control nitrosamine content
The malt used in the manufacture of beer must be dried, and some drying furnaces (towers) dry barley with direct fire, or use indirect fire to leak the flue gas into the hot air that people dry, causing the flue gas to be in direct contact with the barley malt, so that the barley malt (hordenine) from tyrosine is nitrosolate by the mixture of NO and NO in the flue gas to produce dimethylnitrosamine (DMN), and the highest content of beer can reach 68m8/kg. Dimethyliquinamide (DMN) is a highly toxic substance to the liver, it can cause serious damage to the liver of various animals and humans, in addition, DMN is also a strong carcinogen. Dealing with DMNs