酒厂越来越少的使用二氧化碳物，但是，葡萄的质量和卫生都已经改善。
Winemakers are now using less and less sulfur dioxide, however, as the quality and health of the harvested grapes has improved.
采用全封闭的烘干线，烘干时间在48小时以上，保证了产品的质量和卫生。
Adopt totally closed stoving line, dry time in the above-mentioned 48 hours, guaranteed the quality and hygiene of product.
对所有食物的运送，储藏区域实施周期性检查，以确保食物的质量和卫生保持标准。
Conducts periodic checks of all food delivery and storage areas to ensure quality of food and standards of hygiene are maintained.
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