Investigation of the Efficacy of Winery Cleaning and Sanitization Chemistries

摘要

Winery tank cleaning and sanitization are integral parts of winemaking, necessary to prevent microbial spoilage and maintain product quality. Despite being such important aspects of the winemaking process, there have not yet been any comprehensive studies on the effects of a range of chemical sanitizers and cleansers under conditions and constraints approximating those found in wine production. The aim of this study was to examine the different efficacies of cleansers and sanitizers in reducing concentrations of culturable planktonic cells and removing biofilms of common wine yeast and bacteria.;The products that showed the greatest efficacy in reducing culturable planktonic cells were NaOH and KOH-based cleansers, 200 mg l-1 peracetic acid (PAA) and the combination of 100 mg l-1 PAA plus 1% H2O2. Of the different microbes evaluated, B. bruxellensis showed the greatest ability to produce biofilms in comparison to the other microbes tested. The products that showed the greatest efficacy in biofilm removal were indeed cleansers, specifically ones based on NaOH and KOH and especially at 50°C rather than 21°C. Proprietary products that contained surfactants and chelating agents had increased efficacy when compared to products without these cleaning auxiliaries. Sanitizers did not impact the amount of biofilm present.;The knowledge gained in these experiments will help provide the basis for creating an effective cleaning and sanitization regime for stainless steel winery tanks that can be used by different wineries to ensure adequate conditions have been reached in order to maintain product integrity during storage.