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Grape production and Wine Processing. Control of Quality and Safety in Organic Production Chains

Wyss, Gabriela and Elzakker, Bo van (2005) Grape production and Wine Processing. Control of Quality and Safety in Organic Production Chains. Organic HACCP, no. Nr. 14. Forschungsinstitut für biologischen Landbau, CH-5070 Frick; University of Newcastle, UK-NE1 7RU,Newcastle upon Tyne. [Unpublished]

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Online at: http://www.organichaccp.org

Summary

This leaflet provides a practical overview for producers and others involved in grape production and wine processing, of what can be done at these steps to improve the quality and safety of organically produced wine, in addition to certification and general food safety requirements. Other leaflets cover production of other commodities and separate leaflets aim at consumers and retailers.


EPrint Type:Book
Keywords:Organic HACCP, wine, Qualitätssicherung
Subjects: Food systems > Food security, food quality and human health
Research affiliation: European Union > Organic HACCP
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Food Quality
UK > Univ. Newcastle
Related Links:http://www.organichaccp.org
Deposited By: Wyss, Dr. Gabriela S.
ID Code:4918
Deposited On:27 Oct 2005
Last Modified:11 Dec 2013 12:42
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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