The broad range of surfaces and equipment are routinely sanitized with ozonized water to control unwanted microbes and cross-contamination. Harvest bins, crushing and de-stemming machines, conveyors, and even floors are routinely and effectively sanitized using ozone. Bottles and bottling equipment are sanitized with ozone as well.
Breweries use ozone for initial sanitation and for additional follow-on rinses as well. Stainless steel tanks may stand empty for a week or more after initial sanitization. Many wineries rinse all stainless steel vessels with ozonized water immediately prior to filling to ensure proper sanitization.
The highest risk of contamination in the winemaking process comes from transferring the wine between tanks and barrel. In fact, to mitigate this risk, wineries adopt stringent measures to their CIP processes.
CIP involves the cleaning and sanitizing of pump systems, pipes, tanks, hoses, filters, bottling lines, etc. With detergents, pressurized water, and chemicals like bleach solutions, these cleaning steps may require multiple rinses, often with hot water or steam to remove residue. On average, up to ten gallons of water can be consumed for every gallon of wine produced. The use of chemicals also generates concern and risks for the safety and security of workers.
