Clean winery, perfect wines

New approaches to winery hygiene promise higher-quality wines and improved sustainability

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Better Hygiene Winery, Better Wine

A recent study presented at the webinar "Winery Hygiene and Critical Points for the Prevention of Microbiological Defects," led by Christophe Gerland of Intel'Oeno, highlighted the crucial role of hygiene practices in preventing microbiological defects in wine. The event, held in January 2025, brought together enology experts to analyze advanced techniques for cleaning, disinfecting, and maintaining microbiological control in wine production environments. The detailed analysis demonstrated how proper hygiene practices ensure high-quality wine by preventing microbiological issues.

Winery hygiene involves two fundamental steps: cleaning and disinfection. These complementary processes are essential to safeguard the wine's quality and safety. Cleaning focuses on removing visible dirt and forms the first barrier against microorganisms by eliminating substrates that could support microbial growth. This step often involves specific detergents designed to clean hard-to-reach areas effectively. Disinfection follows, reducing microbial loads to safe levels through chemical or physical agents. However, disinfection is only effective when surfaces are thoroughly cleaned, as residues can neutralize disinfectants.

During the presentation, critical steps in cleaning were emphasized, starting with the manual mechanical removal of solid residues, particularly in areas directly exposed to wine. This is followed by an initial rinse with hot water, between 113°F and 131°F, to remove grease and dirt without damaging surfaces. Next, a detergent is applied to loosen stubborn residues, and a final rinse with ambient-temperature water ensures detergent residues are fully removed, preventing any impact on the wine's characteristics.

The efficiency of cleaning processes relies on four key factors, summarized in the TACT principle: Temperature, Action (mechanical), Concentration, and Time. For instance, water's effectiveness increases significantly with temperature, and equipment such as spray heads and foam applicators evenly distribute cleaning agents, optimizing results. Detergent concentration must align with manufacturer recommendations, and sufficient contact time is critical for thorough cleaning, especially in challenging areas.

Regarding disinfection, the choice of disinfectant must align with the specific microorganisms found in the winery, such as bacteria or fungi from grapes or transportation systems. Variables such as active ingredient concentration, contact time, temperature, and solution pH are critical to achieving effective disinfection. Alternating disinfectants was recommended to prevent microbial resistance and ensure comprehensive pathogen elimination.

A significant focus was placed on microbiological control, enhanced by the adoption of rapid detection methods. ATP-metry, for instance, measures microbial activity using luminometers to detect light emissions triggered by ATP, a molecule found in all living organisms. Contact plates and the Petrifilm system visually identify bacteria on critical surfaces. For more complex contaminations, such as Brettanomyces, advanced techniques like microbiological cultures, PCR (polymerase chain reaction) analysis, and flow cytometry provide precise contamination data, enabling timely corrective actions.

The webinar also addressed the environmental and economic impacts of hygiene practices. Depending on the methods used, producing one liter of wine can require 2 to 5 liters of water, raising significant sustainability concerns. Proposed solutions included wastewater reuse through specific treatments and the adoption of efficient equipment like spray heads that minimize water and detergent use.

Water quality was highlighted as another critical factor. If water does not meet required microbiological and chemical standards, it can compromise cleaning and disinfection efficacy. Where water quality is inadequate, purification systems were recommended to ensure suitability for enological processes.

Challenges such as excessive use of harsh chemicals, high water consumption, and inadequate equipment that retains particles and biofilms were identified as common issues. Experts agreed that stricter protocols and advanced technologies could mitigate these problems, ensuring more efficient and safer hygiene practices.

Hygiene in wineries not only protects wine quality but also impacts sustainability and resource management. The webinar demonstrated that by implementing precise techniques and embracing technological innovations, wineries can prevent microbiological defects and uphold high production standards in an increasingly competitive industry.

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