Applied Sanitation in Wine Making

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Applied Sanitation in Wine Making

• 2005 WinePress.US WineFest
• Denver, Colorado

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It really does
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How Much Time is Spent Cleaning by the Pros?

• A LOT

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Goals for Today

• Understand the Principles of Cleaning
• Theory
• Physico-Chemical Interactions
• Discuss the Key Sites and Actions in Cleaning
• CCPs (Critical Control Points)
• Fermentation Management/Controlled Infection
• Present the Specifics in Use
• Types of Products Out There

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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

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The Components of Clean
Chemical Action
Mechanical Action
Time
Temperature
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Big Effects for Wine Makers
Chemical Action
Mechanical Action
Physico-Chemical Action
Time
Temperature
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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.

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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

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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.

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Is Sterility a Must?

• We dont Need Sterility
• Vintners yeast competes easily with wild yeasts,
  fungus, mold, and bacteria especially at the
  lower pHs that we usually have in wine.
• We dont Want Sterility
• Sometimes wines may benefit from something extra
  
• Brettanomyces, perhaps?
• A little lactic sourness?

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Using What Were 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?

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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.

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Some Areas of Concern

• General Environment of the Winery
• Storage Areas
• Equipment
• Fermenters
• Bottles
• Additives/Ingredients
• Cellar

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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

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Generic Chemicals for Cleaning and Sanitation
Type Dose Notes
Chlorine Bleach 1 Tbsp/gal 2 tsp/5 gal Difficult to rinse and may impart off-flavors and aromas is deactivated by organic soil
Citric Acid 3 Tbsp/gal Neutralizes alkalinity from other cleansers and helps to activate MBS
Trisodium Phosphate 1 Tbsp/gal Effective against organic soils but can cause minerals to precipitate as scale
Soda Ash 0.25c/gal Effective no-frills cleaning compound
Sodium Metabisulfite 3 Tbsp/gal Very good must treatment questionable product when used alone
Sodium Hydroxide 1 tsp/5 gal Very effective very caustic very hazardous and difficult to rinse
Ammonia 1.5 Tbsp/gal Difficult to rinse, but very effective on removing labels stinks
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Formulated Chemicals for Cleaning and Sanitation
Type Dose Notes
Straight-A, B-Brite, PBW 1-2 Tbsp/gal Alkaline products containing percarbonate formulated specifically for this task
One Step, Bio-San 1 Tbsp/gal Oxidizing agents that are somewhat effective in cleaning
Chlorinated Cleaners 1 tsp/gal Effective cleansers that should not be used on wood or some plastics
Iodophor 1 Tbsp/5 gal Sanitizer only color is not as good an indicator of strength as is thought
Dishwashing Detergent 1 Tbsp/gal Effective, but only use unscented versions
MBS/Citric Acid 8oz/1oz/gal Very effective sanitizer with some cleaning effects strong SO2 release may be hazardous to some people
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Special Cases Barrels

• Theres 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
• Dont 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).

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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

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THE END(Any Questions?)

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