Page 19 - Grapevine SeptOct 2021

In The WineryIn The Winery

the “free form” to be reactive. Winemakers should option, contact a chemical-cleaning representative
continue to use this combination realizing it is just for applications to the wine industry.
a good practice for everyday cleaning but it is gain-
ing us very little toward true microbe killing power. Hot Water

Iodine / Chlorine Hot water is a great tool for many applications of
cleaning in the winery. An ample hot water supply
Both of these are strong oxidizers. Caution is is great for cleaning crush equipment, filters and
expressed when thinking of using these chemicals tanks. One area where hot water may cause some
since they leave residuals when not handled prop- problems is with pumps and hoses. It can be very
erly. Chlorine has been discouraged from use in hard on them and cause accelerated deterioration
wineries due to the possible link with TCA. Iodine of the impellers in the pumps and discoloration and
has been used in the past as a sanitizer. Rinsing malformation of hoses.
must be performed diligently since Iodine has a
strong aroma that may be detected in minute Steam
quantities in wine. The author does not use these
and does not recommend their use. Steam is an excellent sterilization tool prior to
bottling but one must be very careful with its use.
Paracetic Acid (PAA) Steam is very effective in killing all microbes even
below the surface of a possible colony buildup on
Paracetic acid is a strong oxidizer that breaks equipment as discussed above.
down into water, oxygen and acetic acid. Its use
started in the milk and beer industries and is now Alcohol
starting to be used in the wine industry. Special
precautions when handling this strong oxidizer are Alcohol is a great cleaning/sterilizing agent that
recommended. For those wanting to explore this will kill microbes that it contacts. Most people pur-

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