Within the archival ephemera collection at the Wine History Project is a typed copy of the Wine Institute’s original Sanitation Guide for Wineries. Historically, sour or spoiled wine was common due to bacteria and oxygen. Improved knowledge of microbiology was influenced by Louis Pasteur’s work on germ theory and the introduction of sulfur dioxide for sterilization in the late nineteenth century.
Following the repeal of Prohibition in 1933, the wine industry slowly set about rebuilding. Winemakers began to understand that clean, sterile environments were essential for the industry. Early efforts focused on stabilization.
From the Wine History Project of San Luis Obispo County Collection Wine Institute Sanitation Guide for Wineries WHP-EPH260
History Of The Wine Institute’s Sanitation Program
The Wine Institute’s sanitation program initiated in 1946 and was reorganized in 1957 for more effective industry-wide operation. This transformation included sanitation procedures for: 1) better harvesting and handling of grapes; 2) better quality grapes delivered for wine; 3) better sanitary conditions in the wineries brought about by expenditures for improvements, repairs, new equipment, personnel, and personnel training in sanitation procedures; 4) a sanitarian or winery worker in each winery who would be responsible for sanitation in and around the winery; 5) voluntary grape inspection by California Bureau of Fruit and Vegetable Standardization, Department of Agriculture; and, 6) a Wine Institute Sanitarian to act as consultant for the industry.
The Sanitarian Profession
The sanitarian profession emerged as a recognized career in the mid-twentieth century, with the American Public Health Association defining the role in 1956. At that time, they defined the public health sanitarian as someone with education and experience in biological and sanitary sciences, applying technical knowledge to protect public health. To become a Registered Sanitarian (R.S.), the academic training required a bachelor’s degree with 30+ semester hours in physical or biological sciences.
Today, these professionals are known as Environmental Health Specialists.
Almond D. Davison, R.S.
Based on research, Almond D. Davison, R.S., was a professional sanitarian associated with the Wine Institute in San Francisco, California, during the late 1950s and early 1960s. He published articles in the American Journal of Enology and Viticulture in 1960 and 1961. These articles focused on winery sanitation programs and sanitary problems. In the late 1950,s we found a link with Almond D. Davison to the Food and Drug Administration (FDA).
In an article Mr. Davison wrote in 1960 entitled “Solutions of Sanitary Problems as Now Practiced or Contemplated by Wineries,” he stated, “The Wine Institute has been assisting the wineries in their sanitation problems for over ten years.” He goes on to say, “A fairly complete Winery Sanitation Guide was issued in December 1946.”
The Green Loose-Leaf Cover To The Wine Institute Sanitation Guide For Wineries
Assisting in assembling this bulletin were winery proprietors and chemists, sanitation experts in other industries, staff members of State and Federal agencies, and the University of California. Like other producers of food, wine makers were intensely interested in the finished product.
By obtaining the participation of a variety of experts in the field of California wineries, the best advice known at the time is included in this guide. The publishing of this new Sanitation Guide was adapted and upgraded from the original Sanitation Bulletin 900-C (1957), which had been created by Dan Turrentine.
This revision was approved by the Technical Advisory Committee meeting in a special session with the Subcommittee on By-Products, Waste Disposal, and Sanitation, on June 23, 1960. The copyright is 1961, by the Wine Institute, 717 Market Street, San Francisco, California, with an original price of $15.00.
In an introduction from Don W. McColly, who was then President of the Wine Institute, he states, “the publishing of this new Sanitation Guide is in keeping with the progress in the Wine Institute’s Sanitation Program and is another service offered by Wine Institute.” Mr. McColly continues with “This loose-leaf edition establishes a Sanitation Guide that can be kept up to date by revision or change of any leaf or section. Superscript numbers in the text refer to source material where the subject under discussion can be consulted in more detail.”
McColly resumes with explaining who the Guide is directed to and what the reader should do with this provided information. “The author has written and arranged the Guide with the interests of both management and winery employees in mind. Both should read its entire contents carefully. “
He concludes with, “The Sanitation Guide does not set sanitary regulations, but establishes sanitation goals or guidelines which the Committee believes to be reasonable and which all wineries and their workers should strive to reach.” Please review the Table of Contents of this Sanitation Guide below.
Table Of Contents Of The Sanitation Guide For Wineries
Click on the image below to scroll through the table of contents.
