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

• 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

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

The Components of Clean

Chemical Action

Time

Temperature

Mechanical Action

Big Effects for Wine Makers

Chemical Action

Time

Temperature

Mechanical Action

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.

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

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.

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?

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?

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.

Some Areas of Concern

• General Environment of the Winery

• Storage Areas– Equipment– Fermenters– Bottles– Additives/Ingredients

• Cellar

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…

Generic Chemicals for Cleaning and Sanitation

Type Dose NotesChlorine 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

Formulated Chemicals for Cleaning and Sanitation

Type Dose NotesStraight-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

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).

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

THE END(Any Questions?)

Thanks to: WinePress.USJoel SommerTerry NevePat CuthbertJay SpenceEd SlonakerJeff Wingo “All you guys”