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Cellar cleaning

This course covers methods and techniques for sanitizing winery equipment, tanks, pipes and work areas, with a focus on preventing contamination, complying with hygiene standards and improving the quality of the end product. Essential training for viticulture and oenology professionals.

Why take this course?
We answer
Because proper cleaning and sanitizing of the cellar is crucial to guaranteeing the quality of the wine and avoiding production losses. This course prepares you to apply good hygiene practices, improve process efficiency and ensure compliance with legislation.
Recipients
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All those involved in any stage of the winemaking process, from harvesting to sanitizing equipment, ensuring that everyone involved understands the importance of hygiene in the production and quality of wine, preventing contamination and defects throughout the process.
Course advantages
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Training given by experienced trainers, enabling practical skills to be developed in cellar hygiene, ensuring greater quality and safety in the winemaking process.
training objectives / what you will learn
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Train participants with the necessary knowledge to properly sanitize oenological equipment, with a special focus on wine pumps.
Course Format
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Method: Face-to-face training | Duration: 8 hours | Certificate issued in SIGO upon successful completion of the training. | Requirements: Minimum age of 18, compulsory schooling and oral and written comprehension of Portuguese.

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Places are limited. Sign up today and get your certificate. Act safely, knowledgeably and within the law!

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