Hygienic code for wineries GB 12696-90: 9 Hygiene of packaging, storage and transportation.

The container materials for packaging wine must comply with the relevant provisions of the Food Law of People's Republic of China (PRC) (Trial) and the requirements of 5.5. 1 of this specification.

9.2 Container inspection

Inspection methods and standards for packaging containers should be formulated. The containers used must be inspected before use.

9.3 Cleaning of wine bottles

9.3. 1 Hard wine bottles (porcelain bottles) should be cleaned before removing impurities from the bottles.

9.3.2 Before filling, hard wine bottles should go through cleaning processes such as soaking in clear water, scrubbing with alkaline water, rinsing with clear water, draining and checking empty bottles.

9.3.3 The use of recycled wine bottles must undergo strict inspection and cleaning. The cleaning process includes hot water soaking, alkaline water washing, clear water soaking, clear water washing, draining and empty bottle inspection.

9.4 Use of wine bottles

9.4. 1 Empty wine bottles shall not be used to hold other articles or for other purposes in the factory, and shall not hold harmful substances, so as to avoid adverse consequences caused by misoperation on the production line.

9.4.2 Bottles used in production should avoid collision, so as not to damage the bottle mouth and affect the sealing quality.

9.4.3 Only the bottles to be used can be stored in the filling workshop, and the bottles on the production line should be taken back immediately after filling to avoid pollution. When cleaning the workshop, production bottles must be removed or covered.

9.5 wine filling and sealing

9.5. 1 Operators filling wine must wash their hands before operation.

9.5.2 The filling machine and capping machine must be cleaned according to the process requirements before use, and the mechanical capping or manual sealing must ensure no leakage.

9.5.3 Every time the finished wine is filled, it must be filled continuously according to the technological requirements, and the unfilled wine should have strict storage and pollution prevention measures.

9.6 disinfection

Strict sterilization process requirements must be implemented in wine production.

9.7 Packaging, Marking, Transportation and Storage

9.7. 1 Bottled wine should be packed in green, brown or colorless glass bottles. The bottom of the bottle should be straight and tidy, and the outside of the bottle should be clean and bright. The bottle mouth is tightly sealed, and no gas or wine can be leaked.

9.7.2 A neat and clean label should be affixed to the outside of the wine bottle, which should indicate the name, alcohol content, precision, alcohol content of raw juice, registered trademark, manufacturer, production date and code number of the wine bottle, and strictly implement the relevant national regulations on label management.

9.7.3 The name, gross weight, packing size, bottling specification, manufacturer, antifreeze, moisture-proof, heat-proof, handle with care and symbols and characters of the placing direction shall be marked outside the packing box.

9.7.4 Packaged wine is allowed to be transported and managed at the temperature of 0 ~ 35℃.

9.7.5 During transportation and storage, it shall not be affected with damp, and shall not be put together with corrosive and odorous substances. The storage room should be clean, dry and well ventilated, and direct sunlight is not allowed. Wine sealed with cork must be placed horizontally.