Basic Sanitation Principles
Basic sanitation principles supported by
the Wine Institute include:
- A winery should be kept free of refuse
both inside and outside. - Equipment should be arranged in an
orderly way and the work areas kept
free of clutter. - The entire winery should be cleaned on
a regularly scheduled basis. - The winery should be protected against
harmful bacteria, yeasts, molds, insects,
and rodents with necessary measures to
prevent a recurrence of these pests in
the future. - The winery premises, equipment, and
copperage should be inspected at least
once each month.
Cleaning Compounds
Several cleaning compounds are available
for use in wineries. The sanitation operation
is more successful if an appropriate cleaning
compound is utilized. The selected cleaning
compound should be easy to rinse away.
Cleaning compounds with artificial odors
should be avoided to decrease the possibility
of adverse effects on product quality.
Sodium phosphate is an effective winery-
cleaning compound in addition to other
phosphate-based compounds. Chlorinated
trisodium phosphate is considered a “work-
horse cleaning agent” that provides an
appropriate defense against contamination.
Sodium hypochlorite is inexpensive and can
serve as a potent disinfectant but lacks util-
ity because it is a powerful oxidizer and does
not rinse away easily in cold water.
Cleaning Aids
An adjustable nozzle attached to a hose is
a primary piece of cleaning equipment in
most small wineries. The nozzle should pro-
vide several spray patterns including a
strong, high velocity stream. Long-handled
brushes are inexpensive and convenient for
scrubbing small tanks, containers, and most
winemaking equipment.
Water Quality
The water used in a winery must have cer-
tain chemical and microbial properties. A
low pH is inimical to steel and other sur-
faces, and a high pH will favor calcium pre-
cipitation. The biochemical oxygen demand
(BOD) should be less than 3 mg/L. Because
water can be a potential carrier of molds,
yeasts, and acetic or lactic acid bacteria, pure
water should be used.
Winery design and layout should incorpo-
rate hygienic principles. Floors must be easy
to clean and have non-slip, sloped surfaces.
Walls and ceilings should be impervious and
easily cleaned. Sanitation in a winery can be
enhanced through proper location of equip-
ment to reduce the creation of corners and
crevices that are difficult to clean and to
facilitate the cleaning of floors. As with
other food manufacturing facilities, equip-
ment should be constructed with sanitary
features that enhance effective cleaning.
Cleaning Floors and Walls
Although a winery may be somewhat sea-
sonal in operation, year-round sanitation is
necessary. A combination of wet and dry
cleaning is usually most appropriate. The
heavy-duty, wet-dry vacuum cleaner can be
effectively incorporated in cleaning. Floors
should be cleaned at least once a week by dry
or wet methods, depending on the nature of
the soil. To facilitate cleaning, floors should
be constructed of concrete, sloped, and
should contain trench drains. Spilled wine,
especially any that has spoiled, should be
washed away immediately.
It is necessary to remove as much of the
visible debris as possible before use of clean-
ers. This task is accomplished manually or by