Sanitace ve vinařství

The essence of this bachelor thesis is to study available materials related to the sanitation of wine containers, space for wine production and used technologies and detergents. Sanitation measures accompany the production of wine from grapes to bottling. Corresponding cleaning effect can be achieved by a combination of mechanical tools, chemical preparations, temperature of used water and also the duration of action. During the application of detergents is necessary to observe prescribed dosage. Near the stored wine is not suitable use detergents that contain chlorine because then unpleasant taste after cork can be in the wine. Bad made sanitation of tapping devices can influence negatively the quality of selling wine. Some detergents with checking coloured indication with effectiveness of sanitation exist. In the company is required to have worked out the rule of sanitation where there are demarcated correct and safe methods of making sanitation. Measures of sanitation are the basis of production of high quality wines