Winery Cleaning and Sanitizing

The terms cleaning and sanitizing represent two different but very important unit operations within a winery. Here, cleaning refers to the removal of mineral and organic material or debris from equipment surfaces, whereas sanitizing implies reduction or elimination of microorganisms through such means as addition of chemicals or heat (e.g., steam). 

---

Crushing and Fermentation. Daily Equipment Cleaning and Sanitization. All equipment used in the crushing operation must be cleaned and sanitized daily. This is especially important in keeping the local population of fruit flies to a minimum and in avoiding early build up of volatile acidity from Acetobacter infections. Winery waste tends to putrify rapidly if allowed to stand. 

Each winery should develop a series of standard operating procedures (SOPs) for each operation of the cleaning and sanitizing program. The SOPs must include specific protocols, schedules, and methods to document implementation of the approved protocols and schedules. 

Wineries will apply different procedures and schedules for cleaning and sanitizing, and it is very important to document the approved procedures. 

---