Bevtrac: Practical Winery Sanitation

BevTrac
Mobile Quality Systems LLC
Practical Winery Sanitation

Napa Valley Wine Technical Group
March 26, 2009
We Bring the Wine Lab to You
BevTrac Mobile Quality Systems LLC

Agenda
WineMicrobiologyOverview
WhatisSanitation?
EffectsofPoorSanitation
SelectingCleanersfortheWinemakingProcess
SelectingSanitizersfortheWinemakingProcess
RecommendedSanitationMethodsforEquipmentandInfrastructure
CuttingEdgeCleaning/SanitationPracticesforWineries
MethodstoMonitorEffectivenessofCleaningandSanitationPractices
EstablishingMicrobiologicalCriteriaforWinerySanitationPractices
RequirementsforaSuccessfulandSustainableWinerySanitationProgram
BenefitsofaSuccessfulandSustainableWinerySanitationProgram
Wine Microbiology Overview

WineMicrobiology
WheredoWineSpoilageMicroorganismsComeFrom?
Incominggrapes
Insects(e.g.fruitflies)
Contaminatedwineryequipmentandcooperage
Crushequipment
Barrels
Tanks
Winehosesandtransferlines
Generalwineryequipment
Bottlingline
Obtainingcontaminatedwinefromotherwineries
Environmentalcontamination atmosphere,water

WineMicrobiology
MajorFactorsAffectingGrowthofWineMicrobes
Sanitationpractices
pH
Oxygen
Nutrients
Winestoragetemperature
Moistureavailability
Lagphasetime
Generationtime

WineMicrobiology
HowdoWineMicroorganismsSpoilWine?
Yeast
Saccharomycescerevisiae
Secondaryfermentationinbottleto
producehaze&CO2 gas
Hanseniasporauvarum (Kloeckeraapiculata)
Producesestertaint(ethylacetate)
Producehighlevelofaceticacid
volatileacidity(VA)
Zygosaccharomyces spp.
Turbidity,sedimentformation,offcolors
Secondaryfermentationinbottle
Producehighlevelofaceticacid VA
Saccharomycodesludwigii
Produceshighconc.ofacetaldehyde
Producesflocculentmassesaschunks
Cancausewinetobecomeslimy

WineMicrobiology
Yeast
Brettanomyces spp.
Changetheodorandflavorofwine
Spoilcellarandbottledwineby
producinghaze,turbidity,CO2,&VA
Aromas:horseblanket,barnyard,wet
dog,leathery,medicinal,bandaid
Candidaspp. and Pichiaspp.
Formyeastfilmonwinesurface
Produceaceticacid&ethylacetate
Schizosaccharomycespombe
Secondaryfermentationinbottle
Sedimentformation

WineMicrobiology
Bacteria
AceticAcidBacteria
Acetobacter spp.
Aceticacid(vinegar)
Acetaldehyde(bruisedapple,green,
vegetative)
EthylAcetate(nailpolishremover)
Gluconobacteroxydans
Formationofaceticacid,acetaldehyde,
andethylacetate

WineMicrobiology
Bacteria
LacticAcidBacteria
Lactobacillus spp.
HighlevelsofVA
Mousytaint
Diacetyl
Acrolein
Degradestartaricacid
Ethylcarbamate precursors
Biogenicamines
Pediococcusspp.
Polysaccharides increaseviscosity
(ropiness)
Diacetyl
Acrolein
Biogenicamines
Oenococcusoeni
Ethylcarbamate precursors
VA

Biogenicamines

WineMicrobiology
Mold
Penicilliumspp.,Trichodermaspp.,
Cladosporiumspp.,Fusarium spp.
TCA/TBAtaint Moldforms
TCA/TBAtaintinpresenceof
phenolsandchlorineorbromine
Atlowconcentrations,dullswine
flavorsandaromas
Athighconcentrations,makeswine
smellbad(moldy,musty,wet
cardboard)
FormedfromPhenols+Chlorineor
Bromine+Mold
Prevention highlevelofsanitation
toremovemold,getridofchlorine
&bromine

WineMicrobiology
Mold
Penicilliumspp.,Aspergillusspp.
Producehigheralcohols(fuselalcohol)
Produceodorssuchasmusty,mushroom
Mycotoxins (e.g.Ochratoxin A)
Botrytiscinerea,Aspergillusspp.,
Rhizopus nigricans
Produceglycerol carbonsourcefor
aceticacidbacteria

WineMicrobiology
Prevention&ManagementofWineSpoilageMicrobes
Methods/practicestomanageorpreventwinespoilagemicrobes:
Sanitation
Enologicalpractices
Removewinesfromheavylees
Filtration
Maintaintankandbarrelheadspace
Alcoholicandmalolactic fermentationmanagement
Temperatureandhumiditycontrol
Maintainproperstaffinglevels
Viticultural practices
Grapequality healthygrapes
Transportofgrapestowinery cleanequipment,lowambient
temperature
WinePreservation
Sulfurdioxide
Velcorin
Lysozyme
What is Sanitation?

WhatisSanitation?
Sanitation:Practiceofenhancingproductqualityandshelflifeby
suppressingmicrobialgrowth.
Disinfection:Completedestructionofspecificmicroorganisms
(targetedelimination).
Sterilization:Thecompleteeliminationordestructionofallforms
ofmicrobiallife.

WhatisSanitation?
WhatisCleaningandSanitizing?Aretheythesamething?
AThreeStepProcess:
Cleaning
Removalofvisibledebrisorsoils(wine,juice,tartrates,fruit)
eithermanually(scrubbing)ormechanically(spraying).
Usedetergentsincleanerstopenetrate,dislodge,andcarry
awaydirtanddebris.
Rinsing
Removalofresidualdebrisandcleaningchemicals.
Sanitizing
Onceequipmentisvisiblyclean,asanitizercanbeusedto
killthemicroorganismspresent.
Sanitizersbythemselvescannotbeusedtoeffectivelyremove
dirt,debris,andsoils.

WhatisSanitation?
MajorFactorsInfluencingEffectivenessofCleaningandSanitizing
Time:
Increasedcleanercontacttime,greateramountofsoilremoved.
Increasedsanitizercontacttime,greatermicrobekillingpower.
Temperature:
Typicallyincreasedtemperatureleadstoimprovedcleaningpower.
ChemicalConcentrations:
Chemicalconcentrationsvarydependinguponthechemicalused,typeof
organicsoil,andtheequipmenttobecleaned.
Usingconcentratedformofcleaner/sanitizerisnotnecessarilybetter.
Concentrationnormallyreducedastimeandtemperatureareincreased.
MechanicalForce:
Simplehandscrubbingwithbrushtomechanicalscrubbing.
Mechanicalforceaidsinsoilremovalandtypicallyreducestime,temperature,
andconcentrationrequirements.
Effects of Poor Sanitation

EffectsofPoorSanitation
Presenceoffruit,must,juice,skins,seeds,orwineresidueserveas
sitesforaccumulationandgrowthofmicroorganisms.
Growthofmicroorganismscanleadtodeteriorationandspoilage
ofwineproducts.
MoldgrowthcanleadtoTCA
Brettanomyces growthcanspoilwines
Bacteriagrowthcanspoilwines(VA)
Microbecrosscontamination.
Effectivecleaningandsanitationpreventsmicrobesfrom
accumulatingandgrowing.

SituationalExamples:
LinkBetweenPoorSanitationPractices&PoorWineQuality
CrushEquipmentExample
HighlevelsofLactobacillus inwine,dramaticspikeinVA,dropin
malicacid,andstuckfermentations.
HighlevelsofLactobacillus oncrushequipment.

WineAgeingExamples
Example#1:
HighlevelsofBrettanomyces cellsand4EP/4EGincellaredwines.
HighlevelsofBrettanomyces cellsinwoodfrombarrels.
Example#2:
HighlevelsofBrettanomyces cellsand4EP/4EGincellaredwines.
Brettanomycescellsdetectedoncellarequipment.

BottlingExamples
Example#1:
HighlevelsofBrettanomyces cellsbottledwines filteredduringbottling.
Brettanomyces cellsdetectedinhardlineassociatedwithbottling.
Example#2:
Zygosaccharomyces,Saccharomyces,andAcetobacter detectedinbottledproducts.
Samemicrobesdetectedonbottlingequipment.
Selecting Cleaners for the Winemaking

Process

CommonlyUsedCleaners
AcidCleaners(PhosphoricAcid)
CausticCleaners(NaOH orKOH)
HighPressureSprayCleaner
SodiumPercarbonate w/H2O2
Trisodium Phosphate(TSP)

Advantages&DisadvantagesofCleaners
Cleaner
AcidCleaners
(PhosphoricAcid)
Advantages
Disadvantages
Reducemineraldeposits hardwater Notaseffectiveat

removingsoils
stains&rust
Canbecorrosiveto
Softenwater
stainlesssteel
Environmentalconcerns
CausticCleaners Effectivelycleansheavilysoiled
(NaOH orKOH)
equipment(removes tartrates)
Effectivelyremoveswineorjuice
stains
Hassomeantimicrobialactivity
Canbereusedformultipletanks
Easytorinseafteruse
KOHisenvironmentallyfriendly
Canposeasafetyrisk
Canbecorrosiveon
stainless steelabove
recommended
concentrations

Cleaner
Advantages
Disadvantages
HighPressure
SprayCleaner
Effectivelycleansheavilysoiled
equipment(including tartrates)
Doesnoteffectivelyremove
longtermstains
Aerosilizes microorganisms
Cancauseequipment
malfunctionsbypene
trating into sensitiveareas
Sodium
Percarbonate
withH2O2
Notaseffectiveonheavily
AlsocalledOxygenBleach
soiledequipment
Effectivelycleansandbleacheslightly
soiledequipment
Dissolvesrapidlyinwater
Rinsesoffeasily
Consideredtobeastrongfungicide

Cleaner
Trisodium
Phosphate(TSP)
Advantages
Effectivelycleanslightlysoiled
equipment
Phosphates helpsoftenwater
Disadvantages
Lowsolubilityinambient
temperaturewater
Not aneffectivedestaining
agent
Notconsideredtobe
environmentally friendly
Selecting Sanitizers for the Winemaking

Process

CommonlyUsedSanitizers
Chlorine
Chlorinedioxide
Hotwater/Steam
Iodophors (Iodine)
Ozone
Peroxyacetic acid
Quaternaryammoniumcompounds(QUATS)
SulfurDioxide(acidulated)
CitricAcid(?)

Advantages&DisadvantagesofSanitizers
Sanitizer
Chlorine
ChlorineDioxide
Advantages
Disadvantages
Veryeffective;usedinwine
industryfor decades
HighriskofTCAformation
notrecommendedina
winerysetting
Strongestantimicrobialaction
broadspectrum
EffectiveoverawidepHrange(2to
10)
Breaksdownandinhibitsbiofilms
Biocidal towardssporeformers
Deodorizer
Doesnotformcarcinogenic
compounds
Environmentallyfriendly
TCAformation (?)
Requireslargeupfront
capitalinvestment cheap
chemicals
Mustbegeneratedonsite
SusceptibletoheatandUV
lightdecomposition
Corrosivetosoftmetals:
copper,brass,andaluminum
Vaporsfromactivationstep
canbeasafetyhazard

Sanitizer
Advantages
Hot Water/Steam
Strongandbroad antimicrobial
activity
Sanitizescracksandnoncontact
surfacesviaheatconduction
Improveseffectivenessofsoil
removal
Iodophors (Iodine) Strongantimicrobialactivity

includingsporeformers
Effectiveagainstbroadrangeof
microbes
Loweruselevelthanchlorine
Disadvantages
Expensive energycostsand
maintenance
Highcapitalcoststoinstall
Requiresmoretimetosanitize
surfacethanchemicals
Canencouragebiofilm
formation
Containsiodine anisole
formationrisk
Safetyrisk
MosteffectiveinnarrowpH
range(45)
Canstainsurfaces

Sanitizer
Ozone
Advantages
Powerfulantimicrobialactivity
Requiresverylittlecontacttime
PotencynotaffectedbypHor
temperature
Breaks downbiofilms
Deodorizer
Disadvantages
Poorsolubility inwater
Veryshorthalflife
Corrosivetoequipment
Reactswithanyorganicmaterial
Canbetoxic
Userequiressafety
monitoring
Candamagetissueinlungs
Cannotbestoredforlateruse
Initialcostforequipment
Lackoflongresidualactivityisa
significantdrawbackforusein
largedistributionsystems

Sanitizer
Advantages
Peroxyacetic Acid Strongantimicrobialactivity

(PAA)
overwidepHrange(1to9)
Effectiveover awide
temperaturerange
Fastantimicrobialactivity
Effectiveagainstbroadrangeof
microbes
Degradesbiofilms
Nopostrinserequired
Disadvantages
Oneofthemostexpensive
chemicalsanitizers
Concentrateformhasstrong
odor&istoxic
Rapidlydecomposesinpresence
ofmetals
Corrosivetometalssuchas
brass,copper,iron,mildsteel,
andaluminum
Breaksdownmostplastics Use
Teflon
Moreexpensivethanmost
sanitizers

Sanitizer
Advantages
Quaternary
Ammonium
Compounds
(QUATS)
StableoverawiderangeofpH
&temperatures
Longtermresidualaction
Goodprotectionagainstmold
growth
Doesnotrequirerinsing
Noncorrosive
Lack ofbroadspectrumactivity
againstmicrobes(especially
Gramnegativebacteria)
InactivatedbysaltsandlowpH
Leavesresidualfilm bestfor
external&nonfoodsurfaces
Moderatelytoxicatuse
solutions
Longshelflife
Lowcosttouse
Antimicrobialactivityisonly
effectiveatlowpH(34)
Doesnothaveabroadspectrum
ofantimicrobialactivity
Verycorrosiveinpresenceof
moisture
SulfurDioxide
(Acidulated)
Disadvantages
Recommended Sanitation Methods for

Equipment & Infrastructure

RecommendedSanitationMethodsfor Equipment
andInfrastructure
VariablesAffectingSanitationMethods
Ageoffacility.
Sizeoffacility.
Infrastructureconstraints(i.e.sanitarydesign,enclosedareas).
Environmentalconstraints(i.e.airquality,waterquality).
Availabilityoflabor.
Productionconstraints(i.e.throughout).
Qualityfocus.
Managementcommitment.
We
Employeeknowledgeofsanitation.
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andInfrastructure
KeepOptionsOpenforCleanerandSanitizerUse
Somecleanersarebetterforheavilysoiledequipment.
Certainsanitizersaremoreeffectiveagainstparticularmicrobes
thanothers.
Removingwinesmicrobesfromoakcooperagemayrequirea
differentsanitizerthanfrombottlingline.
Removingbiofilms willrequireusingdifferentsanitationregime.
Periodicallychangeoutorcontinuallyalternatesanitizers.
Equipmentwillgenerallyrequiredifferentcleanersandsanitizers
thaninfrastructure.

andInfrastructure
CriteriaforSelectingCleanersandSanitizers
Amountoforganicdebris.
Typeoforganicdebris(loose,caked,stain,biofilm).
Typesofmicrobespresent(ifknown).
Typeofequipment.
Typeofmaterialbeingcleanedorsanitized(stainlesssteel,
wood,plastic)
Costofcleanerorsanitizer.
Efficacyofcleanerorsanitizer.
Environmentalimpact(positive,negative,neutral).
Waterquality.

andInfrastructure
Crush/CellarEquipment
Equipmentincludescrushpits,destemmers,presses,tanks,
pumps,hoses,hardlines,fittings,etc.
Cleanandsanitizeaftereachuse.
Sanitizebeforeeachuse:
Dependsonsanitizerholdtimes.
Deepcleaning/sanitizing:
Semiannuallyorannually.
PreandPostharvest.

andInfrastructure
RoutineCleaningandSanitationofOakCooperage
Cleanwithhotwaterunderpressureorsteam.
Rinsewithambienttemperaturewatertocooldownoak.
Sanitizeinteriorsurfacewithozonated water.
Afteremptying,fillwitheitherofthefollowing:
Wine ideallyhighalcohol,lowpH,highSO2 wine.
SO2/citricacidsolution.
SO2 gas immediatelysealupafteradding.

andInfrastructure
DeepCleaningandSanitationofOakCooperage
Cleanwithwarmsolutionofsodiumpercarbonate for24hours.
Rinsewithwaterandneutralizewithcitricacid.
Rinsewithambienttemperaturewatertocooldownoak.
Sanitizeinteriorsurfacewithozonated water.
Afteremptying,fillwitheitherofthefollowing:
Wine ideallyhighalcohol,lowpH,highSO2 wine.
SO2/citricacidsolution.
SO2 gas immediatelysealupafteradding.

andInfrastructure
BottlingLineEquipment
Cleanandsanitizedailyatshutdown:
Clean.
Rinsewithambienttemperaturewater.
Sanitize.
Sanitizedailyatstartup:
Hotwater(180Cforatleast20minutes)or
Steam(condensate180Cforatleast20minutes).
Corkingsystem:
Corkerjaws soakedin70%ethanolovernight.
Corkhopper Routinelyspraywith70%ethanol.
Ensureintegrityoffiltersondailybasis.
Periodically(quarterly,semiannually,annually)conductdeep
cleaning/sanitizingofbottlingequipment.
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andInfrastructure
VentilationEquipment
Regularlyinspect(i.e.quarterly)formicrobialgrowth(mold,yeast,
bacteria).
Cleanandsanitizeifsignificantgrowthispresent.
Annuallyconductthoroughcleaningandsanitizingofequipment.

andInfrastructure
Infrastructure
Infrastructureincludeswalls,floors,ceiling,supportstructures,drains,sumps,etc.
Regularlyinspect(i.e.quarterly)formicrobialgrowth(mold,yeast,bacteria).
Cleanandsanitizeifsignificantgrowthispresent.
Annuallyconductthoroughcleaningandsanitizing.
Drainsandsumps:
Cleanaccessibleportions.
Flushwithcleaner(approveddraincleaner)andsanitizer.
Cutting Edge Cleaning/Sanitizing

Practices for Wineries

CuttingEdgeCleaning/SanitizingPracticesforWineries
AssessSanitaryDesignofEquipment&Infrastructure
Equipment:
Accessibleforinspection,maintenance,cleaningandsanitation.
316stainlesssteelforproductcontactequipment.
Selfdraining.
Nonporous,freeofcracksandcrevices.
Roundedcorners.
Smoothwelds.
Nothreadedfittings.
Infrastructure:
Accessibleforcleaningandsanitation.
Smooth,sealed,freedrainingfloors nostandingorpoolingliquids.
Usenonpaintableandnoncorrosiveconstructionmaterials.
Airblowingintoprocessingareamustbefiltered.
Waterusedforwineproductionmustbefiltered.
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Foam/GelContainingCleaners
Technology
Applications
Foamisproducedthrough Foam/gel equipmentand

infrastructure:
theintroductionofairinto
Crush
adetergentsolutionasitis
Cellar
sprayedontothesurface
Bottling
tobecleaned.
Advantages/
Disadvantages
Cleanerremainsindirect
contactw/surfaceforlong
periodsoftime
Canbeusedon
horizontalorvertical
surfaces
Doesnotpenetrate
sensitiveareas
Requirespurchaseof
equipment
Chemicalscanbe
expensive

UltravioletLight
Technology
Ultraviolet lightsthat
producehighenergy
radiation(between100
and280nm).
Germicidalshortwaves
thatcauseirreversible
damagetocellularDNA.
Applications
Reduce microbialloads:
Cellar&bottlingequip.
Oakcooperageafter
cleaning.
Facilityinfrastructure.
Atmosphere.
Water.
Wine.
Advantages/
Disadvantages
Reduce chemicalandwater
use.
Potentialenergysavings
forventilationsystems.
Safety issues.
Costforequipmentand
maintenance.
Wine:
ReplaceSO2 oxidation
potential.
Impactonsensory
profile.

DryIceBlasting
Technology
Applications
Surface treatmentfor
Particles ofsolidcarbon
barrelinteriors:
dioxide(dryice)are
Microberemoval
propelledathighspeedsto
Rejuvenateoak
stripandcleansurfaces.
character.
Otherequipmentand
infrastructuresurfaces
Advantages/
Disadvantages
Removes microbialload,
tartrate crystals,andwine
residues.
Environmentallyfriendly:
Reduces/eliminates
chemicaluse.
Savesonwateruse.
Extendbarrellife.
Microbesembeddedin
wood(pores,cracks)may
notberemovedor
destroyed.

Microwave Sterilization
Technology
Microwaves arenon
ionizingradiationwaves
thatexcitewater
moleculesatexactlythe
rightwavelength toheat
themup.
Hyperthermic conditions
killmicrobesbyheating
watermoleculesin cells.
Applications
Use incombination
withcleaningsolutions
tocleanandsterilize
barrelinteriors.
Waterandwastewater
treatment.
Wine?
Advantages/
Disadvantages
Sterilizewineryprocess
waterandwastewater.
Requireswater.
High capitalcostfor
equipmentand
infrastructure.

HighPowerUltrasonics
Technology
Applications
Ultrasonic soundwaves
causegasbubblesin
liquidstoexpand and
contractthousandsof
timespersecondcausing
themimplode(cavitate).
Cavitation leads tohigh
temps,pressures,and strong
shearforces.
Resultsinstrongagitation
actionforcleaning,
accelerateschemical
reactions,andbreakdown
ofmolecularstructures.
Interior barrelcleaningand
sanitationincluding
eliminationofmicrobes
deepintowood.
Cleaningandsanitationof
oakadjuncts.
Defoaming productson
bottlingline.
Increasefermentationrates.
Sterilizewatersupply.
Sterilizewine?
Advantages/
Disadvantages
Simultaneous cleaning and
sanitation.
Recyclewaterusedfor
barrels.
Eliminateschemicaluse.
Extendbarrellife.
Costofequipmentor
service.
Processingtime.
Methods to Monitor Effectiveness of

Cleaning & Sanitation Practices
An ounce of prevention is worth a pound of cure
Benjamin Franklin

MethodstoMonitorEffectivenessofCleaning&
SanitationPractices
WaystoMeasureEffectivenessofCleaning&Sanitation
SensoryInspection
Visual
Touch
Smell
Taste
AdenosineTriphosphate (ATP)Test(also
calledLuminometer Test)
AsepticSwabbing&CulturingofMicrobes

SanitationPractices
SensoryInspection
Providesoverallpictureofcleaning&sanitationeffectiveness
Measurecleaning&sanitationbyusing4of5senses:
Visual Doesitlookclean?
Smell Doesitsmellclean?
Touch Doesitfeelclean(smooth)?
Taste
Howcanonemeasuresensoryinspections?
45points Satisfactory(noaction)
23points NeedsImprovement(actionASAP)
01points Unsatisfactory(immediateaction)

SanitationPractices
AdenosineTriphosphate (ATP)Test
Realtimemethodtomeasurelevelofcleanlinessonsurface
WhatisATP?
AdenosineTriphosphate
Chemicalfoundinallanimal,plant,andmicrobialcells,
andinproductresidues
WhatisATPtest?
Lighttest measurescleanlinessofsurfaces
ATPismeasuredusinganenzymaticreaction,which
occursinthetailoffirefliestoproducelight
LightemittedisproportionaltoamountofATPpresent
WhataremeasurementsforATPtest?
RelativeLightUnits(RLU)

SanitationPractices
AsepticSwabbing&CulturingofMicrobes
Swabmethodtomeasurelevelofsanitationonsurface
Howdoesmicrobialswabbingtestwork?
Applysterileswabover4in.x4in.surfacearea
Swabistransferredtosterileliquid&shaken
Liquidisputonplateswhichallowmicrobestogrow
Whatareresultsofmicrobialswabbingtestandwhatdothey
mean?
Winespoilagemicrobes(Brettanomyces,Pediococcus,
Acetobacter,Lactobacillus)=Surface/equipmentmustbe
recleanedandresanitizedimmediately
Othermicrobes=Indicatessanitationcompromised;sourceof
contaminationshouldbefound
Indicatorofeffectivenessofsanitationpractices/techniques.

SanitationPractices
ATPResultsDoNotDirectlyCorrelatewithMicrobialCounts
ThereisnodirectcorrelationbetweenATPresultsandmicrobialcounts:
HighRLUreadingandlowmicrobecounts.
LowRLUreadingandhighmicrobecounts.
ATPreadingscanbecombinationofbenignwineresidueandspoilage
microbes.
ATPamountscanvarywidelybetweenmicrobes.
Effectivesanitationmonitoringtypicallyincorporatesvisual,ATP,and
microbialswabbing.

SanitationPractices
ReferenceGuideforSanitationMonitoringMethods
Method
Advantages
Disadvantages
Recommended
Frequency*
Eachuse.
Visual
Monitoring
Canbecompletedquickly.
Allemployeescanperform.
Nocost.
Very subjective.
Not reliable to determine
sanitarycondition.
Adenosine
Triphosphate
(ATP)
Resultsarequantitative.
Immediateresults.
Doesnotindicatetypeof Daily/Weekly
microbespresent.
DifficulttocorrelateATP
& microbialswabbing.
Microbial
Swabbing/
Culturing
Canquantifynumberandtypeof
microbespresent.
Canbeusedtotrendsanitary
conditionoffacility/equipment.
Proactivemethodtoimprove
winequality.
Resultsnotavailablefor
4to7days.
Weekly/
Monthly/
Quarterly
* Variesbyequipment/facilitysize/risk
Establishing Microbiological Criteria

For Winery Sanitation Practices

EstablishingMicrobiologicalCriteriaforWinery
SanitationPractices
Developahistoricaldatabaseofsanitationdata(ATPtestsand/or
microbiologicalswabbing/culturingtests)foryourfacility.
Usecombinationofthisdata,winescienceliterature,and
industryexpertstodefineacceptablelimits(controllimits)for:
ATP
Microbialloads
Usethesecontrollimitstoensureeffectivenessofcleaningand
sanitationpractices.
Establishcorrectiveactionpolicyifcontrollimit(s)isexceeded:
Additionalcleaningand/orsanitizing
Rootcauseanalysis
Requirements for a Successful & Sustainable

Winery Sanitation Program

RequirementsforaSuccessful&SustainableWinery
SanitationProgram
Managementcommitment
Knowledgeofprocess,people,regulations,equipment,budget,andcustomer
expectations
Definebaselinesanitarystateoffacility:
Reviewcurrentwrittenandverbalsanitationpractices.
Identifypotentialsanitarydesignproblems.
Indepthsanitationassessmentofequipment,infrastructure,&environment.
Developandimplementaneffectiveprogram:
Findcleanersandsanitizersthathavehighefficacy,arecosteffective,&minimallyimpact
environment.
Sanitationstandardoperatingprocedures(SSOPs).
Mastercleaningandsanitationschedule.
GoodManufacturingPractices(GMP)program
Sanitationspecificationsforequipmentandinfrastructure.
Sanitationmaintenanceprogram:
Routinemonitoringofsanitationeffectiveness.
Continuousprocessimprovement.
Documentationreviews.
Ongoingsanitationtrainingandeducation
Benefits of a Successful & Sustainable

Winery Sanitation Program

BenefitsofaSuccessful&SustainableWinery
SanitationProgram
Improvedwinequality.
Increasedproductivityandoperatingefficiency.
Greaterconsistencyofproducts.
Reducedproductdowngrades.
Reducedrework.
Reducedproductioncosts.
Reducedholdtimesforfinishedproducts.
Reducedenvironmentalimpact.
Achievecreative/innovativeedgeovercompetitors.
Employeeempowermentconfidence,performance,andcommunication.
Winery Sanitation
A critical component of wine quality

Bevtrac: Practical Winery Sanitation

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BevTrac

Mobile Quality Systems LLC

Practical Winery Sanitation

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

Wine Microbiology Overview

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

Effects of Poor Sanitation

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

Selecting Cleaners for the Winemaking

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

Reducemineraldeposits hardwater Notaseffectiveat

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

Selecting Sanitizers for the Winemaking

We Bring the Wine Lab to You

BevTrac Mobile Quality Systems LLC

We Bring the Wine Lab to You