Fruit growing
and viticulture of South Russia

Annotation

The development of the draft regulatory documentation on the process of the quality management system (QMS) �Management of measuring and testing equipment� for the wine-making enterprise is presented. The purpose of the developed manual is to ensure the control and analysis of indicators of the quality of wine products throughout the technological and production cycle, which determine the achievement of the necessary high level of product quality, through the formation of uninterrupted operation of measuring and testing equipment. The process of creating the manual was based on the identification of critical points in the existing scheme of technochemical control of the production of white and red table wines; the development of the algorithm of the process �Control of measuring and testing equipment"; the description of the management procedure of the control, measuring and testing equipment of OOO �SIE �Mikrovinodelie�. The critical points of the quality management process of the produced wine are determined � these are physico-chemical and microbiological indicators that should be monitored throughout the technological scheme. In order to determine the required measuring and testing equipment of the winemaking production, which allows objectively monitoring the quality of products throughout the technological process, an analysis of the existing regulatory documentation at the enterprise was carried out, on the basis of which information on control methods and devices for monitoring and measuring controlled indicators was systematized. The main elements of the process �Control of measuring and testing equipment� are defined, including handling operations; packaging; storage; delivery of products. The contextual diagram, the algorithm of the process, the matrix of responsibility distribution, input and output requirements for the process with references to the previously developed normative documentation regulating their implementation are proposed; the procedures for management of control, measuring and testing equipment at the winery are described.