A previous article, A Brief Review of Cleaning, Sanitation, and Hurdle Technology, reviewed key concepts associated with differences between cleaning and sanitation, and why these two operations are essential to creating quality wine.
Harvest is really the point in which producers can begin to take strategic steps with regards to maintaining the cleanliness of their production areas, equipment and processes. These steps are usually easy, although they can be mundane in nature despite their importance. Cleaning and sanitation steps also require resources (i.e., financial and employee time) as well as good attention to and care for detail.
Here are 3 things I think producers can better integrate to improve wine quality:
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