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Cleaning and Sanitation Made Easier

Cleaning and Sanitation Made Easier. Presented by Jef L. Stebben Stebben Wine Consultants. Stebben Wine Consultants. Formed in 2002 to provide quality winemaking to small producers Consistent focus on quality and improvement at low cost to clients

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Cleaning and Sanitation Made Easier

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  1. Cleaning and Sanitation Made Easier Presented by Jef L. Stebben Stebben Wine Consultants

  2. Stebben Wine Consultants • Formed in 2002 to provide quality winemaking to small producers • Consistent focus on quality and improvement at low cost to clients • Now working with wineries from 9,000 cases to home winemakers

  3. Jef L. Stebben • Phone (707) 287-5337 • E-mail jef@stebbenwine.com • www.stebbenwine.com (Notes from this presentation will be posted on the website.)

  4. Sanitation is a state of mind • Wineries spend lots of time cleaning and sanitizing • Design and use of space will greatly effect the ease of sanitation • Take a holistic approach to sanitation • Keep sanitation in mind as you are working

  5. Definitions • Sterilization is 100% kill • Sanitation is reduction of viable cells to an acceptably low number • Cleaning is the removal of all visible soils, debris, and bio-films from a surface

  6. Five rules of sanitation • Keep the winery clean and free of refuse both inside and outside. • Inspect the winery premises, equipment, and cooperage at a scheduled time at least once a month. • Keep all winery equipment clean and in good working condition. Equipment should be arranged in an orderly way and the work space should be free of clutter.

  7. Five rules of sanitation • Use plenty of clean water, sterilizing materials, and cleaning agents. The entire winery should be cleaned on a regularly scheduled basis. • Get rid of harmful yeast, bacteria, molds, insects, and rodents. Then take measures to prevent a recurrence of these pests. • Five rules of sanitation were taken from The Home Winemakers Manual, by Lum Eisenman, 1999

  8. Tools to aid sanitation • An accurate and reproducible way to measure both solids and liquids • Pressure washer (hot water is better) • Brushes and non-marring scrubbing pads • Hose Racks, Draining Racks, and Bottle Racks • Basic mechanics tool kit

  9. Cleaning • Floors can be cleaned with a pressure washer (hot or cold) • Pressure washers can be used on most wine equipment for rough cleaning • It is important to remove fruit residue from all equipment • Preliminary cleaning is the first step to sanitation

  10. Detergents • Detergents will breakdown bio-films, dissolve fats, and allow for removal of deposits • Water may act as a detergent

  11. Common Detergents • Alkalis- NaOH (Caustic Soda, Lye,) KOH (Caustic Potash) • Na2SiO3- Sodium Ortho and Meta Silicates • Na2CO3 (Soda Ash) and Na3PO3 (TSP)

  12. Detergent Issues • Hard Water decrease effectiveness of detergents • Increase pressure and temp (100ºF to 110ºF) for a more effective treatment. Often applying pressure at an angle will increase effectiveness. • Exceeding the recommended dosage is wasteful and potentially dangerous

  13. Sanitizing Agents • Chlorine • Iodine • Quaternary Ammonium • SO2 • Water • UV light, Ozone, and Hot Air

  14. Properties of Sanitizers

  15. Properties of Sanitizers

  16. Sanitizer Issues • Most sanitizers require a water rinse • Many require a counter wash with an acidic solution at 100 to 200ppm • Many are detectable in the 7ppm to 15ppm range

  17. What this all means • You need to be clean before you can sanitize • In wineries it is often enough to clean with detergent followed by an acid rinse

  18. Specific Cleaning Issues • Water • Barrels • Tanks • Hoses and Pumps • Floors and Walls • Crush Equipment • Bottles

  19. Looking Ahead • Ozone for the home winemaker • The milk industry sets the standard • Brewers have lots to offer

  20. References • Concepts in Wine Technology, Yair Margalit, PhD., The Wine Appreciation Guild,2004 • Winery Utilities, David R. Storm, Aspen Publishers Inc., 2001 • Wine Analysis and Production, Bruce Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, & Fred S. Nury, Aspen Publishers, 1999 • Wine Microbiology, Kenneth C. Fugelsang, Chapman and Hall, 1997 • The Home Winemakers Manual, Lum Eisenman, 1999 (available online)

  21. Jef L. Stebben • Phone (707) 287-5337 • E-mail jef@stebbenwine.com • www.stebbenwine.com (Notes from this presentation will be posted on the website.)

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