It is essential that fermented and finished wine is handled in a sterile food grade facility and kept away from bacteria that causes illness in mankind?

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BlackTom AI · Accepted Answer

The question asks about the necessity of handling fermented and finished wine in a sterile, food-grade environment to avoid illness-causing bacteria.
Option: 'In all red wine' — This is too narrow. While red wine benefits from clean handling, restricting the requirement to red wine only ignores other wines that also require sanitary conditions. Therefore this statement is not accurate.
Option: 'Not true' — This contradicts established food-safety and quality practices in winemaking. Fermentation and post-fermentation handling can introduce or harbor contaminants; hence, sterile, food-grade handling is considered important for products destined for human consumption. This makes the option incorrect.
Option: 'In all white wine' — Similar to red wine, this restriction is unjustified. White wine also undergoes fermentation and handling where sanitation is critical to prevent spoilage and illness; limiting the statement to white wine misses the broader safety practice.
Option: 'In all wines' — This option asserts that sterile, food-grade handling applies universally to all wines, regardless of type. This aligns with standard food-safety principles in winemaking, as any wine intended for human consumption can be affected by microbial contamination at various stages, and universal sanitary controls help prevent illness and quality degradation.
Overall, the most comprehensive and accurate statement is that sterile, food-grade handling is essential across all wines, rather than being limited to a subset or being dismissed as untrue.

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It is essential that fermented and finished wine is handled in a sterile food grade facility and kept away from bacteria that causes illness in mankind?

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