QMS & EMS London

Viewing the amount of wine produced around the world presents the fact that winemaking is big business. And with the development of new wineries increasing exponentially, winemaking is becoming more and more competitive. The increasing amount of wine drinkers tends to support the ever-rising number of wineries. As with any competitive business, the product produced must be of good quality in order to appeal to potential customers. All wineries recognize this fact and successful wineries have gone to great lengths to ensure that the product produced is of the best possible quality.

Most foods sold in the developed world contain substances added for a desired beneficial purpose. In the case of food preservation, many compounds are added to foods that curtail the process of oxidation and kill pathogens. With respect to winemaking, additives are used although not for the exact same reasons. It is important to remember that oxidation is always a problem with winemaking. Pathogens however do not present a problem due to the makeup of wine itself. The presence of alcohol as well as the acidic nature of wine presents an environment where pathogens cannot survive.

A culture of quality along with specific business programs must exist within a winery if quality control procedures are to be effective. Quality initiatives must be understood and practiced by all employees of the winery. From the workers handling the grapes in the field to the filling machine supervisors, all individuals involved have an equal part to play in maintaining the quality of the final wine. The successful winery realizes this and implements systems designed to naturally promote quality procedures at every point within the winemaking process.