Transcript 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
• 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
Mechanical Action
Time
Temperature
Big Effects for Wine Makers
Mechanical Action
Chemical Action
Time
Temperature
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
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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
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
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
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
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