Discussion
The most important general safeguard against spoilage in both a brewery and a winery is
Answer: D
Correct answer: Thorough cleaning and sanitation of all equipment
Spoilage organisms mostly arrive on surfaces, in hoses and in the recesses of fittings, and once established they contaminate every batch that passes. Hygiene therefore prevents the problem rather than treating it, and it is the one measure that guards against Acetobacter, Pediococcus, Brettanomyces and film yeasts alike.
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