Page 8 - Grapevine MayJune 2021_REV

In The Winery

your clothing, prior to washing them, after han- problems. If not already a standard procedure,
dling suspect wines. This is the main reason that reseal all open cork bags and other dry goods mate-
early in this article it is recommended to move rials immediately after opening and partial use.
suspect wines last in the day. Always wear clean
clothing from day to day. Think in terms of what AIRLOCKS & BUNGS: Airlocks and bungs need to
to do when. If starting a yeast culture for sparkling be thoroughly cleaned after each use. Airlocks are
wine production and bottling a sweet wine all in exposed to moisture and liquids. This moisture will
the same day, use common sense to work with the support bacterial and yeast growth, which must be
bottling first and then to work with the yeast start- eliminated before placing them on another vessel.
er culture. Otherwise a major cross-contamination Since containers may pull a vacuum during a cool
could occur resulting in a re-fermentation of the down in the cellar after fermentation and draw
bottled wines. some of the water into the container. Clean them
thoroughly before storage and before use. When
INSECTS & CREATURES: Insects and other mobile storing airlocks be sure to blow out any water and
creatures are a large source of contamination that allow them to air dry. Bungs are similar. When
is more difficult to control. For this reason a strong working with barrels remove the bungs and clean
sanitation program is always recommended. Fruit them with a cleaning solution. Rinse them in a low
flies and other flying insects are always a diffi- ph water solution to rinse and neutralize the clean-
cult battle during crush and throughout the year. ing solution and then replace them on the vessel. If
Incorporate the elimination of these creatures, possible it is best to have a large number of extra
as best as possible, as a major part the sanitation clean bungs available to use with the current day’s
program. These insects fly from the drains to open barrel work. If so – one can collect the bungs off
vessels and handling tools such as: hoses, fittings, the barrels for that day’s work and soak them in
buckets, racking wands, pumps, filler spouts and the cleaning solution. Clean and rinse them at your
many other areas. Every surface they land on will leisure after the day’s work. Allow them to dry and
have a cross-contamination residue left on it from they will be ready for the next day of barrel work.
their previous landings! This was the reason under
“sampling” it is recommended best not to pour POMACE: Remove all pomace from the winery as
samples known to contain spoilage yeast or bacte- soon as possible. It is a food source for yeast and
ria on the floor. These areas may become a food spoilage bacteria. Try to take the pomace as far
source for the insect or simply may be an area of from the winery as possible and consider treating it
contact for an insect or other creature. with copious amounts of hydrated lime to elevate
the ph and to keep odors in check. This elevation
CHEMICALS & DRY GOODS: Chemicals and other in ph will prevent lower ph bacteria from growing
dry goods are often an overlooked source of poten- and result in safer pomace as far as cross-contam-
tial problems. Using scoops for one material and ination is concerned. Birds, insects and animals
then using them for another before cleansing will may visit this pomace pile before traveling to other
result in a cross contamination. Soiled scoops will areas, perhaps near or in your winery, carrying
always transfer one material to the other as they spoilage microbes with them.
are used. Open containers of chemicals such as
acids, bentonite and sugar bags must be avoided. FILTER PADS & DE: Removing filter pads from a
Cross-contamination is not always microbiological! filter and placing them in an indoor trash recep-
A classic example of this is one who uses a soiled tacle that is emptied only once a week has never
scoop from citric acid and then places that same made microbiological sense. Instead remove them
scoop into a container of metabi-sulfite. This will as rapidly as possible from the cellar and get them
result in a huge and persistent sulfur dioxide aroma to a trash receptacle outside and off the property
cloud near the incident. Seal all bags / contain- to avoid spoilage yeast from growing and being
ers after using them because contamination from transferred to other areas in or near your winery.
insects and other potential rodents may result in Not only are they growing unwanted microbes –

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