Page 8 - Grapevine MayJunel 2021
P. 8

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 –

               Page 6                             The Grapevine • May - June 2021                              877-892-5332





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