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Cleaning and Sanitation

The
 importance
 of
 cleanliness
 and
 sanitation
 cannot
 be
 over emphasized
–
they 
are
 of
 the
utmost
 importance 
in
 the
 production
 of
 consistently 
high
 quality 
wines.


 

Sanitization improves

•   Quality


•   Consistency


•   Product
 safety


•   Aging
 potential



•   Retention
 of
 positive
 flavor
 attributes


Poor
 sanitation
 practices
 WILL 
sooner
 or 
later ruin
 your
 wine.


 

Simple
 rule that 
all
 winemakers
 MUST
 follow
–
Clean
 and 
sanitize 
everything
 before
 you
 use
 it
and 
after
 you 
use it.




•   Fermentation Buckets
–
inside
 and 
out


•   Carboys and barrels
–
inside 
and
 out


•   Spoons, mixers

•   Bungs


•   Punch
downs


•   Test
 equipment


•   Wine
Thief



•   Pumps, hoses, hose
 clamps,
fittings
(have
 the
 potential
 to be 
the
 most
 unsanitary
 item 
in
the winery)


•   Bottling
 equipment
(must 
purge
 the 
siphon
 tubes)


•   Crusher/destemmer
(pull 
it apart!!

Get
 back
 in to
 the
 corners.

UNPLUG 
IT 
FIRST!!)


•   Press
(scrub
 every
 part
 of 
it)


•   Floors
(dirtiest
place
in
the
winery
‐
sweep
them,
mop
them,
remove
clutter,
keep
them
clean)


•   Everything
 that touches
 your
 wine must be clean.  If
it’s
 not 
clean 
it
 CANNOT
 be 
sanitized


 

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B.T.F. Iodophor Sanitizer (sanitizer):  An iodine based, no rinse sanitizer safe for use with most materials, 5 to 10 minute contact time when used in the concentration of 1-2 tbls per 5 gallons. It will slightly stain vinyl tubing and some plastic parts over time, but is a time proven sanitizer and realatively cheap.
B-Brite (cleanser): This proprietary cleaning agent uses active oxygen in a sodium carbonate base making it an ideal material for cleaning barrels. Contains no chlorine or sulfite. Normal usage is 1 Tblsp per gallon of water. An 8 oz tub will make 15 gallons of cleaner.
BLC (Beer Line Cleaner) (cleanser):  A great all around cleaner, from carboys to bottles. Because it is in a liquid form it dissolves easily. It can also be used with cold or warm water. Use 1-2 oz per gallons for cleaning carboys or bottles. Use 1/2 oz per quart for cleaning beer lines and related parts.
PBW (Professional Brewery Wash) (cleanser):  A non-caustic buffered alkaline detergent safe for use on stainless steel, glass, brass and plastic. Removes tartrate crystals from tanks without the dangers associated with caustic soda. Use 2 oz per 5 gallons of warm water. Easily rinses off surfaces.
Soda Ash (Sal Soda) (cleanser):  This unscented inexpensive alkaline cleaning agent works about as well as most of the more expensive proprietary materials. It is effective with grape strains.
Star San (sanitizer):  An acid based no rinse sanitizer, used in many commercial breweries. It is a special blend of food quality acids often found in both soft drinks and toothpaste. It is odorless, tasteless and safe for most materials except soft metals. Contact time is 1 to 2 minutes when a 1 oz/5 gallon mixing solution is used. Will not stain vinyl tubing or other plastic parts. This is a foaming product -- the foam will sanitize and it stays longer on a surface. This means it is specially great for hard to sanitize equipment and places where you can not keep full liquid contact all the time.

 

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