Hygiene in oenology

With the recent succession of scandals and crises that have shaken the agri-food industry, the ma food safety has become essential for companies in the sector, and in particular wine companies. They have two ways of doing this:- ma hygiene operations,- the application of the HACCP standardised method (hazard analysis and determination of critical points with a view to their ma failure). This book describes in detail the different hygiene operations to be implemented depending on the premises and equipment, and then explains the steps for the implementation of HACCP, an essential complementary tool for the ma of microbiological risks.