Santrauka:
Suprojektuota įmonė, kurios našumas 10 000l/metus vyšnių vyno. Aprašyti technologiniai srautai bei produktai reikalingi vyšnių vyno gamyboje. Nustatyti svarbieji valdymo taškai ir jų prevencinės priemonės, vyšnių vynui apsaugoti. Patalpos įmonėje išdėstytos taip, kad būtų išvengta kryžminės taršos. Atliktas ekonominis įvertinimas, vyšnių vyno savikaina 8,28Eur/l
Description:
Simona Ruželytė. Cherry Wine Production Hazards and their Prevention. The final paper. Scientific advisor: assist.Vilma Bendžiuvienė; Kauno kolegija/University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The purpose of the paper: ensuring food safety in the production of cherry wine, in accordance with the requirements of safety management. The object of the paper: Cherry Wine. The structure of the paper. Introduction, theory, technological part, planning and realization of safe food production, financial - economic evaluation, conclusions, recommendations/suggestions, literature and other sources of information. The results of the paper. The company with a productivity of 10,000 l/year for Cherry Wine was designed. The technological flows and products needed for Cherry Wine production were described. The critical control points and their precautionary measures to protect Cherry Wine were identified. The premises in the company are arranged in such a way as to avoid cross-contamination. Estimated economic valuation of Cherry Wine is at a cost of 8.28 EUR/l. The volume of the paper. The paper consists of 56 pages, 37 tables, 1 illustration, 42 literature sources and 4 appendixes. Keywords: Cherry Wine, wine defects, fermentation, risk factors, preventive measures.
