Food hygiene concerns the health of the general public and has always been a hot issue in society. With the rapid development of wine industry in China, consumers are paying more and more attention to domestic wines. Wine hygiene as a key factor of product quality not only influences the healthiness of wares, but also affects reputation and brand rise of Chinese Wine Industry. Wine hygiene involves the whole process of raw material production, processing, product storage, transportation and marketing, and covers all measures taken to ensure the wine safety, usefulness and soundness of wine. The quality and safety risk of wine mainly consists of two parts, one is the safety of grape raw materials, the other is the safety of wine during making and processing. In the process of wine-making, in order to achieve the active and accurate control of wine quality, it is necessary to use the principle of HACCP, through hazard analysis and critical control points, take the corresponding prevention and control measures. In addition, enterprises should also strengthen the organization and management of hygiene, such as setting up food safety team, paying attention to the cleaning and disinfection of the production environment, ensuring the health of employees and providing appropriate training. Based on the current standards and production practice, this study elaborated wine hygiene issues and its safety management (quality and safety risk, hazard identification principle, enterprise implementation method, cleaning and disinfection), so as to provide reference for normalized production of wine and fruit wine enterprises.