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In The Winery
but also left long enough they will become very
pungent! Diatomaceous earth should be treated
the same way or disposed of properly for bacteria
growth reasons.
TANKS: Clean the wine tanks just after emptying.
Once emptied the vessel will be open for insects
to fly and move about freely inside the vessel so it
should be cleaned. If residuals of wine are left in
the tank they will spoil and become cross-contami-
nation sources.
SUMMARY: The above examples are just some
areas to consider. Each winery cellar is different
and each cellar has unique areas that need atten-
tion with regards to the above practices. Take
some time to walk around the cellar and out on
the crush pad to explore possible areas to tighten
up the sanitation regime to minimize and eliminate
cross-contamination sources from the cellar.
It should be the desire of every winemaker to
have and keep a spoilage bacteria-free cellar.
Wines are easy to make and to keep in a healthy
condition. If the wines are kept free of spoilage
conditions the workload is less. Once spoilage con-
ditions exist, the winemaker’s efforts are compli- Winemaking Consultant
cated and more time and effort is needed to focus
on extreme sanitation measures. Every winemaker Thomas J. Payette
should employ good winemaking practices to avoid “Winemaker of the Year”
such situations, which are easily avoided with prop-
er cellar management. Over 25 Years Experience
Tom Payette, a premier
Cross contamination is the number one reason hands on and analytical
for wine spoilage, as the microbe has to come into winemaking consultant,
your winery from one source or another to begin serves clients throughout
to grow. the United States.
From the construction
You will find your winery a different place after of your business to the
you review your cellar and identify sources of cork in your bottle to
cross-contamination. The wines will improve as a your consumers.
result of your diligence to remove cross-contamina- Call Thomas or check
tion sources, once identified. his website for more
information...
Bon Chance!
Phone: 540-672-0387
www.winemakingconsultant.com
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