With such a quick cleaning and sanitization option, the process can be scheduled during production breaks, significantly reducing downtime while guaranteeing production optimization.
The quality of wine, which is a key selling point of the beverage, heavily relies on the effective management of natural yeast and containment of cross-contamination between wine batches. A small issue in the process can render an off flavor that spoils the wine. While the standard practice for sanitizing winery equipment has previously involved the use of chlorinated cleaners, the method has significantly changed in favour of the use of ozone due to drawbacks such as the formation of toxic chlorinated compounds.
Ozone is Generally Recognized as Safe (GRAS) for use in food processing. Against that backdrop, ozonated water use is popular as a safer, more economical and extremely effective method for barrel sanitation and cleaning, tank sanitation and cleaning, clean-in-place (CIP) systems, as well as for general surface cleaning and sanitation in wineries worldwide.