Issue link: https://read.dmtmag.com/i/45785
MANAGEMENT THE OF Reducing the environmental impact of winery sanitation By Laura Ness et's face it: Wine is food, and microorganisms love it as much as we do. They'd prefer not to wait until it's a finished product, but they certainly will if they must. Keeping winery surfaces – both visible and invisible – free of unwanted life forms is a tough job, and vigilance is the watchword. With the increasing number of eco- friendly sanitation products on the market, staying clean can also be "green." So, what are your options for being cleaner and greener when sanitizing tanks, barrels and surfac- es in the winery? A QUICK-AND-DIRTY OVERVIEW OF 'CLEANING' There are three basic stages of "clean:" cleaning, sanitation and sterilization. Cleaning is the process of removing gross solids and food- bearing particles from surfaces used in processing and storing wine. It's the most important stage in the overall process, as it should remove upwards of 90% of the bacteria and yeast that hang around wineries, along with the food they grow on. 78 VINEYARD & WINERY MANAGEMENT NOV - DEC 2011 Sanitation is designed to kill up to 99% of the microbes lurking in the corners, after the initial "clean sweep" is done. Sterilization refers to the final processes of eliminating all traces of life and life-supporting residue from the various surfaces. Let's look at what needs to be cleaned and how it's typically done. STAGE 1: CLEAN Tanks are the easiest to clean, if you have the right equipment, but they also consume the most resources in the process. Bar- rels are tricky, as they are made from living things and have lots of sneaky ways to harbor life forms. AT A GLANCE Most wineries still use a lot of water, along with caustic, environ- mentally hazardous chemicals. Eco-conscious wineries are con- sidering more than the bottom line when choosing cleaning and sanitation products. A growing number of "green" products are available to wineries. Cleaning tanks and barrels gen- erally involves lots of hot water. Most wineries use pressurized power washers, such as those from Gamajet Cleaning Systems in Exton, Pa., or a showerhead- type spray ball that can reach all the nooks and crannies of larger tanks, such as the ones offered by St. Patrick's of Texas. Both approaches save time and water, com- pared to using a hose with a pressure nozzle. For example, as little as 14 gallons of water are needed to clean a barrel with a Gamajet EZ Barrel Blaster. That's the equivalent of running a standard hose for 64 seconds. Gamajet's Barrel Blaster cleans with less time and water than a hose with a pressure washer. When you get into the 100-plus-bar rel realm, it may be time to look at bar rel - washing machines. Tom Beard Compa- ny in Santa Rosa, Calif., WWW.VWM-ONLINE.COM