Winery Cleaning and Sanitizing

Abstract

Microorganisms arising on the grape and during transportation not only survive but can also proliferate at any stage during the winemaking process (Chapters 7 and 8). At the winery, the presence of fruit residue on processing equipment surfaces for prolonged periods may promote rapid proliferation, leading to population blooms. Because many of these microorganisms can cause spoilage, winemakers should prevent uncontrolled growth early in the process thus reducing “pass-through” threats during later stages of processing. Corrective action requires that all fruit-contact surfaces, beginning with mechanical harvesters, picking lugs, and gondolas and through to fermenters, hoses, and tanks, receive regular and thorough cleaning and sanitizing treatments.