use a 1% solution of acetic acid instead. The
caustic solution can be prepared in a large
tank and pumped to the beer still, then
through the connecting lines, and finally into
each of the cookers. These areas should then
be rinsed with water to wash away caustic
residue.
The lines and stainless steel tanks that
accommodate alcohol that is distilled from
the beer and pumped to receiving tanks and
into barrels for maturation should be period-
ically rinsed. The nature of the product,
crystal clear alcohol at 140 proof, alleviates
the need for more stringent sanitation.
Water quality for distillery products is
important to ensure an acceptable end prod-
uct. The blending of water for distilled spirits
is typically from a chlorinated and carbon-
treated well or city water supply that is visually
clarified using a depth filter prior to blending
with the high-proof spirits. The microbial
safety/acceptability is ensured through water
chlorination, and polishing only prior to
blending is required for visual clarity.
Summary
Most soils found in beverage plants are
high in sugar content, water soluble, and
relatively easy to remove. Ineffective sanita-
tion in a beverage plant can reduce product
acceptability because contaminating micro-
organisms are difficult to remove from the
environment. Rigid control of raw materials
is essential to ensure a method of detoxifying
a finished product that is contaminated.
Bacteria of greatest significance in brew-
eries are nonspore-formers. The most effec-
tive means of preventing spoilage of
beverage products is to control infection
through a comprehensive cleaning and sani-
tizing program appropriate to each manufac-
turing establishment. Spray cleaning is most
effective, with the incorporation of a prop-
erly blended, low-foaming cleaning com-
pound with specific cleaning properties for
the soil that exists. Sanitizers such as chlo-
rine, iodine, or an acid anionic surfactant are
recommended for the final rinse in fer-
menters, cold wort lines, and coolers.
The requirements for sanitation increase
during the winemaking process and peak at
bottling time. A combination of wet and dry
cleaning is usually most appropriate. Wine
manufacturing equipment should be dis-
mantled 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, then sanitized with hypochlorite
or an iodophor. Installation of a circular
spray head inside a tank will help remove
tartrates, as will soaking with soda ash and
caustic soda. Fillers, bottling lines, and other
packaging equipment can be cleaned with a
CIP system. Prompt processing of grapes
after picking will reduce fly infestation.
The control of raw materials is essential
for distilled spirits. Yield and product accept-
ability are compromised when sanitary con-
ditions are not maintained.Study questions
- What is the TACT approach to clean-
ing beverage plants? - What temperature is used in hot sani-
tizing a beverage plant? - What is the maximum water tempera-
ture for cleaning glass-lined tanks in a
brewery? - What spray and rinse temperature
should be used for bottle washing in a
brewery? - What are the two major methods of
pasteurizing beer?
Beverage Plant Sanitation 369