mechanized cleaning (spray balls, etc.).
Spray applications should be directed at an
angle to the surface being cleaned.
The area should be mechanically scrub-
bed, washed with lime or a strong hypo-
chlorite solution, and rinsed with water.
Floors and the outside of the wood cooper-
age (if applicable) should be periodically
washed and disinfected with a dilute hypo-
chlorite solution. When dry cleaning is pos-
sible, the humidity of the winery can be kept
lower than when wet cleaning is practiced,
with resultant reduced mold growth in areas
where wood is present. Tank tops, overhead
platforms, and ramps can be vacuumed,
cleaned, or washed, taking precautions that
no water gets into the wine. The walls should
be washed with a warm alkaline solution,
such as a strong solution of a mixture of
soda ash and caustic soda, followed by rins-
ing with water and spraying with a hypochlo-
rite solution containing 500 mg/L of
available chlorine. All free chlorine should be
removed through washing.
Equipment Cleaning and Sanitizing
Improper equipment cleaning is one of the
most viable sources of contamination.
Crushers, must pumps and lines, presses, fil-
ters, hoses, pipes, and tank cars are all diffi-
cult to clean completely. Less complicated
equipment, such as wine thieves, hydrometer
cylinders, buckets, and shovels, can also be
difficult to clean. This equipment should be
dismantled as much as possible, thoroughly
washed with water and a phosphate or car-
bonate cleaner for nonmetallic surfaces and
caustic soda or equivalent for cleaning metal
equipment, and sanitized with hypochlorite
or an iodophorif the material being cleaned
is adversely affected by chlorine.
Ozonehas gained popularity as a sanitizer
for winery equipment. It is an unstable gas
and readily reacts with organic substances
and does not leave a chemical residue. Under
ambient conditions, it has a half-life of 10 to
20 minutes. This sanitizer has the ability to
readily oxidize microorganisms in solution.
Ozone has an advantage over other sanitiz-
ers because it requires no storage or special
handling or mixing considerations. When
ozone is generated, it is important that the
concentration and flow rates be verified, and
checked periodically.
Enzymes are useful as cleaning agents
because they can hydrolyze proteins, fats,
and pectins. They are currently used in enol-
ogy because their maximum efficiency is at
nearly a neutral pH. Where possible, circu-
lating the cleaning solutions is recom-
mended. Hoses, after cleaning and rinsing,
should be placed in sloping racks instead of
on the floor to facilitate drainage and dry-
ing. Thorough cleaning and sanitizing are
essential for equipment that has been in con-
tact with spoiled or contaminated wine.
During the harvest season, conveyors,
crushers, and must lines should be kept
clean. They should not be permitted to stand
with must in them for more than 2 hours.
After use for 2 days, they should be washed,
drained, and thoroughly flushed with water
before reuse.Bottling Area Cleaning
Effective cleaning of the bottling area is
essential to reduce bacterial or metallic con-
tamination. This area is usually observed
most closely by public health agencies. To
facilitate effective sanitation in this area, the
room should be well lighted and ventilated
and should have glazed tile walls and
epoxyfinished floors. Ample space between
equipment is essential to facilitate easy clean-
ing, and the equipment should be easy to dis-
assemble. All pumps, pipes, and pasteurizers
should be constructed of stainless steel
because freshly cut corks contain debris,
mold spores, and yeasts. Although bottles
should be sterile through ethylene dioxideBeverage Plant Sanitation 363