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