Technical Yearbook 2024

expiring, it is also important to determine the maximum amount that should be ordered. This is especially crucial for products like yeast and DAP which are only used during the harvest season. It is advisable to regularly (e.g. monthly) go through the whole store and make sure that all the products are still within their expiry date. If there is more than one batch of a certain substance, the oldest batch must be placed at the front of the shelf to be used first. Safety There should always be a file in the store containing the MSDS (material safety data sheet) of all products kept in the store. If an accident happens and a substance spatters into someone’s eyes or onto their skin, the product’s MSDS can be checked immediately to ensure the correct medical intervention is applied. A good practice is to install a safety shower, with an eyewash station, near the store. A chemical spill kit should also be placed near the store. It is further critically important to always use the correct PPE (personal protective equipment) when working with chemical additives. Equipment All equipment and tools for the weighing and measuring of products should be in a sound and clean condition. Measuring cylinders’ numbers should be clear and easy to read. Different scoops must be used for different additives and cleaned well after use. The scale must be calibrated and also cleaned properly after use. Avoid contamination Under no circumstances should anything apart from chemical substances be stored in the chemical store. The refuse bin for disposal of empty bags should also be kept outside of the store. Unused and expired chemicals must be disposed of in the correct (safe and environmentally friendly) manner. Eating and drinking should not be allowed in the store, nor should any clothes or cleaning equipment be stored there.

RUPERT & ROTHSCHILD

Chemical substances on shelves.

OLDENBURG

Chemical substances on plastic crates and safety instructions against the wall.

Stock control A good practice is to determine the minimum and maximum stock levels for each of the different additives in the chemical store. If for example, the cellar uses four bags of bentonite per month and it takes two weeks from ordering to delivery, the order needs to be placed if there is a minimum of two bags left. It is safer, however, to allow for a bit of a buffer and rather make the minimum stock level four bags. Conversely, to prevent a surplus of any product being stored in the cellar and running the risk of products

Conclusion A high standard of hygiene is an integral requirement of food safety regulations. By keeping chemical stores clean and neat, wine cellars can comply with these regulations and ensure that their product is safe for consumers. 

References https://www.wineland.co.za/organise-your-store/

For more information, contact Pieter Badenhorst at pieterb@fortheloveofwine.co.za.

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TECHNICAL YEARBOOK 2024