Page 8 - Grapevine JanFeb 2021_REV

In The Winery
with the wine – run a trial steaming operation
– use the crayons – allow the line to cool and
then thoroughly clean the area the crayons
have contacted.
15. During the steaming operation – continue to
check on the operation to make sure the func-
tion is continuing as planned and for safety
reasons. Check that filler spouts have not “jig-
gled” into the closed position.
16. After the steaming operation time limit has
been met, the operator may once again check
to make sure all the orifices are steaming as
needed. Then turn off the steam source and
allow for cooling of the lines, spouts and car-
tridge(s), etc.
17. Allow the system to come to room tempera-
ture and perform an integrity check (proce-
dure to be covered in a future article) on the
final absolute membrane filter to insure the
unit will perform properly at the rated micron
Page 6 The Grapevine • January - February 2021
Grapevine Main Pages G010221_Layout 1-1 .indd 6 12/21/20
level. Make sure the parts used to do this are
free from microbes and that they have been
cleaned with a 70% ethanol solution or equiva-
lent protocol.
18. Do not disconnect any of the lines at this junc-
ture. Use a spray bottle of the ethanol refer-
enced above on all areas that have a possibility
of compromised sterility. When in doubt –
spray it! Filler spouts – too! The winemaker
has a totally sterile system from the final filter
down stream to the filler spouts!
19. Aseptically close the filler spouts so they will
retain wine when wine flows to them.
20. Attach the upstream line that was connected
to the steamer to a source of appropriately
pre-filtered wine.
21. Start the flow of wine slowly through the sys-
tem once again “chasing” the wine through the
cracked valves. Some water may be allowed to
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