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Applied Sanitation in Wine Making

Applied Sanitation in Wine Making. 2005 WinePress.US WineFest Denver, Colorado. It really does…. How Much Time is Spent Cleaning by the Pro’s?. A LOT. Goals for Today. Understand the Principles of Cleaning Theory Physico-Chemical Interactions

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Applied Sanitation in Wine Making

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  1. Applied Sanitation in Wine Making 2005 WinePress.US WineFest Denver, Colorado

  2. It really does…

  3. How Much Time is Spent Cleaning by the Pro’s? A LOT

  4. Goals for Today • Understand the Principles of Cleaning • Theory • Physico-Chemical Interactions • Discuss the Key Sites and Actions in Cleaning • CCP’s (Critical Control Points) • Fermentation Management/”Controlled Infection” • Present the Specifics in Use • Types of Products Out There

  5. Some Definitions • Cleaning: Removing Soil and/or Biofilm • Sanitizing: Log 3 Reduction (99.9%) of Microorganisms in System • Disinfection: Log 5 Reduction (99.999%) of Microorganisms in System • Sterilizing: Complete Elimination of Life

  6. The Components of Clean Chemical Action Mechanical Action Time Temperature

  7. Big Effects for Wine Makers Chemical Action Mechanical Action Physico-Chemical Action Time Temperature

  8. Physico-Chemical Reactions • Wetting • Responsible for water getting between soils and substrates. • Often called the “peel-up” effect. • Deflocculation • Performed action of alkali, silicates and agitation. • Bulky solids are broken into smaller pieces and easily removed. • Suspension • Detergents, alkalies, and silicates hold particles in suspension to prevent redeposition and easier removal.

  9. Physico-Chemical Reactions • Dissolution • Water soluble soils such as sugars and starches are removed by water and the compounds that aid in this process. • Emulsification • Fats and oils are broken into small globules which are suspended in the washing solution. • Performed by detergents and alkalies. • Neutralization • Much of the soil is acidic and alkaline wash componds removes it by altering its properties

  10. Physico-Chemical Reactions • Suspension • Once soils are broken from the substrate, suspension is necessary to allow rinsing. • Oxidation • Some cleaning compounds will oxidized/decolorize stains that are left behind on wood and plastic surfaces.

  11. Is Sterility a Must? • We don’t Need Sterility • Vintner’s yeast competes easily with wild yeasts, fungus, mold, and bacteria– especially at the lower pH’s that we usually have in wine. • We don’t Want Sterility • Sometimes wines may benefit from something extra… • Brettanomyces, perhaps? • A little lactic sourness?

  12. Using What We’re Learning • What basic rules should you follow? • Where are your critical points? • How should you vary your methods? • What chemicals should you use? • What equipment should you use?

  13. Basic Rules • Clean everything BEFORE you use it. And then sanitize. • Even new equipment • Clean everything AFTER you use it. Right after. Now. • Bottles, too! • Clean the winery premises, not just the equipment, on a regular basis. • Keep the winery free of clutter. • Watch for pests (bacteria, mold, wild yeast, rodents, etc.), remove them, and prevent their return. • Deal with pomace IMMEDIATELY.

  14. Some Areas of Concern • General Environment of the Winery • Storage Areas • Equipment • Fermenters • Bottles • Additives/Ingredients • Cellar

  15. Tools of the Trade • Water • Hose with a nozzle • Jet Blaster (manual or faucet/hose mounted) • Brushes (many) • Long handled • Bendable • Soft for plastic, stiff for wood • A Stand to drain Hoses, Bottles, Fermenters, Carboys…

  16. Generic Chemicals for Cleaning and Sanitation

  17. Formulated Chemicals for Cleaning and Sanitation

  18. Special Cases: Barrels • There’s no good way to deal with old barrels that have “gone off…” • Chemicals will either taint the wood or extract essence. Of course, the latter is preferable. • But here are some ideas. • Treat barrels right • Don’t let them dry out. • Store with a MBS/citric acid solution (2 oz/2 oz/5 gal water) • Clean the outside as well as the inside! • Recover with a percarbonate based cleaner (1 Tbsp/gal), let sit 24 hours, rinse, then rinse with citric acid (0.5 tsp/gal).

  19. Special Cases: TeCA and TCA (poly-Chloroanisoles) • Compounds that cause musty off-flavors and aromas in finished wine • Generated by the use of chlorine bleach in cleaning and sanitizing operations • Chlorine reacts with phenols present in must soils and pomace to create chlorophenols • Chlorophenol metabolization by mold produces pCA. • Flavor threshold is about 5 parts per trillion

  20. THE END(Any Questions?) Thanks to: WinePress.US Joel Sommer Terry Neve Pat Cuthbert Jay Spence Ed Slonaker Jeff Wingo “All you guys”

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