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WINERY SANITATIONWINERY SANITATION
Ralph Kunkee
Ohio Grape Wine Short Course
February 2005
UCD Viticulture & Enology
Why?Why?
Then and NowThen and Nowversusversus
Now and ThenNow and Then
THEN:THEN:chemicalchemicalphysicalphysical
some definitions:some definitions:
What’s Wrong with Spoilage?What’s Wrong with Spoilage?
Spoilage lacks consistencySpoilage lacks consistency——clientele clientele become confusedbecome confusedSpoilage doesn’t allow the wine’s Spoilage doesn’t allow the wine’s typicité typicité to show through:to show through:–– Grape varietyGrape variety–– TerroirTerroir–– Viticultural Viticultural practicespractices–– Winemaker’s styleWinemaker’s style
..Some definitions:CleaningCleaning: an attempt to physically and : an attempt to physically and chemically remove food for chemically remove food for microorganisms and to eliminate microorganisms and to eliminate hospitable environments for their growthhospitable environments for their growth
Sanitation:Sanitation: (=disinfection): an attempt to (=disinfection): an attempt to reduce the number of spoilage reduce the number of spoilage microorganisms on equipment surfaces.microorganisms on equipment surfaces.
..Sterilization: an attempt to kill 100% of a population of spoilage microorganisms
(statistically to reduce the probability of contamination)
What things need to be cleaned What things need to be cleaned and sanitized?and sanitized?
Surfaces of “winery”Surfaces of “winery”–– TanksTanks–– BarrelsBarrels–– “Bottling equipment”“Bottling equipment”
CLEANINGCLEANING
Cleaning of surfacesCleaning of surfaces
Cleaning Cleaning beforebefore other “sanitizations”other “sanitizations”Another definition: removal of soil deposits from Another definition: removal of soil deposits from
a surfacea surfacePrePre--rinse; wash; post rinserinse; wash; post rinseBrettanomycesBrettanomyces: South African Experiences: South African ExperiencesCharacteristics of water:Characteristics of water:
softness; temperaturesoftness; temperature
What about difficult surfaces?What about difficult surfaces?
Barrels?Barrels?BiofilmsBiofilms??“Bottling equipment”?“Bottling equipment”?
Cleaning AgentsCleaning Agents
Alkalis; caustic soda; soda ash; TSPAlkalis; caustic soda; soda ash; TSPPhosphate; pyrophosphates, Phosphate; pyrophosphates, tripolyphosphatestripolyphosphates, , hexametaphosphatehexametaphosphateSurfactants (has both water and oil soluble Surfactants (has both water and oil soluble properties)properties)Acids: phosphoric acidAcids: phosphoric acidChelating compounds: EDTAChelating compounds: EDTA
SANITIZING AGENTSSANITIZING AGENTS
Requirements:Requirements:–– Reduce concentration of living organisms (not Reduce concentration of living organisms (not
necessarily a cleaner)necessarily a cleaner)–– To be effective, it must be easy to remove and To be effective, it must be easy to remove and
have no influence on odor or flavorhave no influence on odor or flavorChlorinated compounds?Chlorinated compounds?–– Chlorine gas; hypochlorite; Chlorine gas; hypochlorite; chloraminechloramine; ;
chlorine dioxide; Quaternary ammonium chlorine dioxide; Quaternary ammonium compoundscompounds
no no no no no nono no no no no no
Chemical Stabilizations ofChemical Stabilizations ofWINE!WINE!
Sulfur DioxideSulfur Dioxide–– Broad spectrumBroad spectrum–– AntioxidantAntioxidant–– Bound and freeBound and free–– Never an effect stabilizing agentNever an effect stabilizing agent–– pH dependent what about (0.8 pH dependent what about (0.8 mmM M SO2?)SO2?)SorbateSorbate–– Yeast “inhibitor”Yeast “inhibitor”–– ZygosaccharomycesZygosaccharomyces resistant (G T)resistant (G T)
Chemical Stabilizations ofChemical Stabilizations ofWINE (WINE (con’tcon’t))
Fumaric Fumaric acidacid–– Malolactic Malolactic bacteriabacteria–– Limited solubilityLimited solubility
LysozymeLysozyme–– Against lactic acid bacteriaAgainst lactic acid bacteria——in winein wine–– Addes Addes some proteinsome protein
DMPC (DMPC (dimethyl pyrocarbonatedimethyl pyrocarbonate))–– ““VelcorinVelcorin””
Methanol Methanol endproductendproduct (OK)(OK)Quickly dissipated: needs meteringQuickly dissipated: needs metering
Chemical Stabilizations ofChemical Stabilizations ofWINE (WINE (con’tcon’t))
Benzoic acid esters (Benzoic acid esters (parabensparabens))Delle Delle UnitsUnits–– Sugar stabilization of yeast:Sugar stabilization of yeast:
If % sugar + 4.5 x % ethanol = 76If % sugar + 4.5 x % ethanol = 76
Sterilization of WineSterilization of Wine
ChemicalChemical–– SOSO22? NO!!? NO!!–– VelcorinVelcorinPhysicalPhysical–– Heat? Hi Temp Short Time (HTST) Heat? Hi Temp Short Time (HTST) –– Hot bottle?Hot bottle?–– Steam tunnel, 350 Steam tunnel, 350 mL mL bottles (this works!!)bottles (this works!!)Removal of organisms (see next slide!)Removal of organisms (see next slide!)
Cold Sterile BottlingCold Sterile Bottling
sterilized by steam or hot water (20 min)sterilized by steam or hot water (20 min)–– Membrane filter and housingMembrane filter and housing–– All surfaces: lines & fillerAll surfaces: lines & filler
Bottles! Generally lacking wine microbesBottles! Generally lacking wine microbesCorks?Corks?Corker Jaws!!Corker Jaws!!
Q CQ C
nownow
ozoneozoneColorless toxic gasColorless toxic gasVery powerful oxidizing agentVery powerful oxidizing agentIrritant via inhalation and to skin/eyesIrritant via inhalation and to skin/eyesOdor threshold 0.02 Odor threshold 0.02 –– 0.1 pm0.1 pmVapor density: 1Vapor density: 1--6 = heavier than air6 = heavier than airSolubility in water: 10 mg/L @ 0Solubility in water: 10 mg/L @ 0ººCCHalf life: Half life: ““20 min20 min”” only in water, but 3 days only in water, but 3 days in airin air
howeverhoweverTerms such as “energized oxygen” or Terms such as “energized oxygen” or “fresh air smell” suggest that ozone is a “fresh air smell” suggest that ozone is a healthy kind of oxygen.healthy kind of oxygen.Ozone is a TOXIC gas with vastly different Ozone is a TOXIC gas with vastly different chemical and toxicological properties than chemical and toxicological properties than oxygenoxygen
Recommended: respiratorRecommended: respirator
When working with this chemical, wear a approved full face positive pressure supplied-air respirator or a self contained breathing apparatus.
Upper limit of 0.1 ppm not to be exceeded at any time
Pay attentionPay attention
Materials damaged by ozone:Materials damaged by ozone:–– RubberRubber–– CottonCotton–– NylonNylon–– Dyes & paintDyes & paint
But it works!But it works!Preliminary evidence:
effective in destroying
Brettanomyces
In or on wood: uprights
BBLL
Peroxides; Peroxides; PeracetatesPeracetates
Also called: per(oxy)carbonates
NaO-O-COONa
Europeans have phased out chlorinated compounds---
Years ago!!
ProxyCleanProxyClean™™
Sodium Carbonate Peroxyhydrate2 Na2CO3•H2O
Common component of laundry bleaches
Provides over 13% available oxygen
Peracetates Peracetates ActivityActivity
Release of oxygen radicals via HRelease of oxygen radicals via H22OO22
Effective over wide pH range (1Effective over wide pH range (1--8)8)Degradation to soda ash, water, ODegradation to soda ash, water, O22
Radiation TreatmentsRadiation Treatments
SanitationSanitation–– UV lightUV light
Lignin degradation Lignin degradation volatile phenols?volatile phenols?LightLight--struck wine residuesstruck wine residuesNo surface penetrationNo surface penetration
–– Accelerated Electron BeamAccelerated Electron BeamPenetration : 4 cmPenetration : 4 cmSterilization? Spores?Sterilization? Spores?
Barrel SanitationBarrel Sanitation
Steam/hot & cold waterSteam/hot & cold waterSoda ash; Soda ash; percarbonatespercarbonatesSurfactants; SOSurfactants; SO22
DMDC; UV lightDMDC; UV lightAccelerated electron beamAccelerated electron beamChlorine; ozoneChlorine; ozone
AcknowledgementsAcknowledgementsDr. C. E. Dr. C. E. ButzkeButzke, Rhode Island, Rhode IslandFritz Fritz NeradtNeradt, Bad , Bad KreuznachKreuznachR E Kunkee, VEN 126 (R E Kunkee, VEN 126 (néné 217) Wine 217) Wine Microbiology notesMicrobiology notesPeter Fisher, Barrel Builders, IncPeter Fisher, Barrel Builders, IncDr. David Storm, Dr. David Storm, Winery UtilitiesWinery Utilities, Aspen , Aspen Publications, Maryland 2001Publications, Maryland 2001Trevor Trevor PhisterPhister, VEN UCD, VEN UCDZoecklein Zoecklein et al. Wine Production and Analysis, et al. Wine Production and Analysis, Aspen Publishers. 1999Aspen Publishers. 1999