The Breweries have considerable costs associated with disinfection. Normally, Breweries washed equipment and pipelines with solutions of hot water and cleaning chemicals products. Also, the residues and harmful chlorides by-products impact the quality of the product. Ozone for Wine & Beer provides an economical and effective solution to all these problems.
For example, Of chief concern in the wine industry is cross-contamination between batches of wine. Previously, sanitation techniques included using chlorinated cleaners followed by a citric acid rinse to neutralize the chlorine. Barrel sanitation was an even tougher challenge; Because of the porous nature of oak and the possibility of chemical retention, Wineries can not use chlorinated cleansers in barrels.
In the late 1990s, the wine industry began using ozonized water for sanitation, which quickly became standard practice. Ozone is the most powerful disinfectant available and presents several advantages over other alternatives, including higher sanitization quality, time and energy savings, and decreased chemical use without the harmful disinfection by-products of harsher chemical agents. Ozone Provides adequate microbiological control for cleaning operations in wineries and breweries reducing energy consumption and cost.
TYPICAL APPLICATIONS FOR OZONE FOR WINE & BEER INCLUDE THE FOLLOWING:
typically, 2.5 ppm ozone concentration for 2-minutes on healthy barrels after a hot water flush is sufficient (in case of severe contamination, 2.5 ppm ozone concentration for 5-minutes). Ozone enhances the barrels by preventing organic buildup that undercuts the longevity of these precious vessels. Ozone washing of wine barrels saves wineries considerable money on the high costs of replacing contaminated wine barrels. As a result, most Absolute Ozone® system installations yield a very high return on investment and a short break-even period.
SURFACE AND EQUIPMENT SANITIZATION
The broad range of surfaces and equipment are routinely sanitized with ozonized water to control unwanted microbes and cross-contamination. Harvest bins, crushing and de-stemming machines, conveyors, and even floors are routinely and effectively sanitized using ozone. Bottles and bottling equipment are sanitized with ozone as well.
Breweries use ozone for initial sanitation and for additional follow-on rinses as well. Stainless steel tanks may stand empty for a week or more after initial sanitization. Many wineries rinse all stainless steel vessels with ozonized water immediately prior to filling to ensure proper sanitization.
OZONE FOR WINE & BEER CLEAN-IN-PLACE (CIP)
The highest risk of contamination in the winemaking process comes from transferring the wine between tanks and barrel. In fact, to mitigate this risk, wineries adopt stringent measures to their CIP processes.
CIP involves the cleaning and sanitizing of pump systems, pipes, tanks, hoses, filters, bottling lines, etc. With detergents, pressurized water, and chemicals like bleach solutions, these cleaning steps may require multiple rinses, often with hot water or steam to remove residue. On average, up to ten gallons of water can be consumed for every gallon of wine produced. The use of chemicals also generates concern and risks for the safety and security of workers.
Ozone, already an integral part of CIP sanitization in the food processing industry, is a natural choice for wine process machines. Using Absolute Ozone® generators CIP process saves time as well as costs.
Absolute Ozone® engineers will be happy to provide you with unlimited technical assistance in selecting the correct size of an ozone generator and method of implementation of ozone to ensure that your particular wine or beer project is effective and on budget.
Contact us now to access more information about ozone implementation and initiate the further exploration of possibilities.