Jill Blume Enology Specialist

Is cleaning and sanitizing important? YES! The most important influence that the winemaker has regarding wine quality is through proper cleaning and sanitation.

Proper cleaning and sanitizing: • • • • • •

Improves quality & consistency Improves visitor perception Improves worker safety & moral Reduces equipment costs Reduces labor costs Reduces worry and stress

Poor sanitation will ruin your wine, bad wine will ruin your reputation, a bad reputation will ruin your business

Cleaning • Definition - removal of visible dirt, grime, soil and stains from a surface and to eliminate hospitable environments for growth • How to - apply detergent, scrub, rinse • Thorough cleaning precedes sanitation •

A dirt deposit (grape pulp, seed) can be a hospitable environment (source of nutrient) for the unwanted microbes and prevent the sanitizer from working

Sanitation • Definition – an attempt to significantly reduce (not eliminate) the number of spoilage microorganism on equipment surfaces • How to – Chemicals, heat or filtration • Sanitation follows proper cleaning • Sanitation is not sterilization

Sterilization • Definition – kill 100% of ALL living microorganisms • How to – practically impossible and according to the laws of biological statistics, you can only reduce the probability of contamination

• Surfactants (Wetting Agents) Neutral

pH 7.0-9.0 pH 1.5-3.5 pH 120°F

QUATS - Quaternary Ammonium •

Cationic surfactants, function by damaging the cell membrane of microorganisms

•

Extended activity over a broad pH range

•

Non-toxic, non-corrosive and stable

•

May foam and forms films

•

Used to control mold on the outside surfaces of tanks and equipment prior to long term storage

Peracetic Acid / Hydrogen Peroxide • • • • •

Oxidant – release a molecular oxygen Apply at room temperature Effective over wide pH range (180F for >20 min)

May degrade gaskets

• • • • •

Acidulated SO2

Effective, easy to make sanitizing agent Volatile and corrosive Use in well ventilated areas Health hazards In cold water acidulated with citric acid 3g/L add 200mg/L potassium metabisulfite (100mg/L SO2)

Ozone • • • •

Oxidant – release a molecular oxygen Leaves no chemical residue Special equipment needed Health hazards

The Ideal Plan Since no cleaner or sanitizer is IDEAL for every occasion or microbe, you should alternate cleaners and sanitizers within the winery cleaning schedule in order to achieve the highest level of cleanliness and sanitation.

Don’t forget to clean & sanitize... Stainless steel Barrels Pumps Valves Gaskets Hoses Fillers Corks

Coolers Floors & ceilings Drains Walls Brushes Ladders Countertops And so on…

And don’t forget about Pests Fruit flies Ants & Cockroaches Mice & Rats Birds & Bats

Cleaning & Sanitizing Process 1. Initial water rinse (100°-109°F) to remove of visible debris from the surface 2. Apply alkali cleaning solution for 20 min. 3. Scrub, scrub, scrub 4. Rinse with citric acid water 5. Depending on the biological stability ….apply sanitizer agent 6. Rinse with water 7. Monitor & Sampling

Who is your winery sanitarian? • Create sanitation checklists, records & procedures – floors, walls, drains, pumps, hoses, tanks, barrels, filters

• Conduct regular (daily/weekly) winery inspections • Train workers on the cleaning/sanitation processes • Order and maintain cleaning tools and products – – – –

Brushes, brooms, squeegees, vacuums, hi-pressure sprayers Goggles, gloves, boots, flashlights Cleaners & sanitizers Hot & cold water

• Maintain general overall safety – OSHA

References • Christian E. Butzke, Wine Microbiology Short Course, Winery Sanitation, UC Davis • Rick Diemer, Fundamentals of Cleaning, DuBois Sustainable Cleaning Solutions • Murli Dharmadhikari, Importance of Cleaning and Sanitation in the Winery, Iowa State University • Michael Sipowicz, Winery Cleaning and Sanitation, Texas Cooperative Extension

4-member team available at any time to trouble-shoot emerging issues in Indiana vineyards and wineries.

Questions…Please Call Jeff Hines Food Safety Consultant 317-709-6000 (t) 317-663-0955 (f) [email protected] www.ZepFoodDivision.com