Wine, Beer and Ozone
Ozone is the ideal solution for the food safety sanitation process. When it comes to brewery and winery sanitation, we all know how flavour is extremely important. To avoid chemicals infection or flavor disruption, ozone is essential for winery and brewery sanitation process. Not only it removes the chemicals, it also doesn’t affect the taste of our favorite beverages.
Learn more about how ozone can bring several improvements to your wine or beer scrolling down!
Sanitation is essential in the brewing and winery industries.
These industries have been using chlorine and other halogen chemicals, heat and acids for sanitation, however these methods have many disadvantages and restrictions.
The harmful by-products associated with halogen chemicals and safety hazards of acids have made their use problematic. These chemicals form of TCA (2,4,6-trichoroanisole) and other aromatic halogenated hydrocarbons which can impact the drinks flavours.
Preventing the spoilage organisms in the brewery or winery is important for their quality and it is a concern for the industries.
Many studies documented the efficacy of ozone, as disinfectant, in barrels, bottling lines, tanks and many other winery and brewery applications.
How does it work?
Ozone is a very strong disinfectant that can replace other harsh products used for sanitation needs of the beer and wine industries. This powerful agent oxidative destroys bacteria, virus and any microorganism that encounter. Its properties can eliminate the cell walls of microbes.
Microbiological control is critical for the processing and production of beer and wine, and ozone offers a safer, less costly, and more effective solution compared to traditional chemical solutions.
Brewery and winery industries understand the benefits of ozone as a safe, organic disinfection tool to produce the best product possible.
Aqueous ozone can be utilized to sanitize all equipments used for production, eliminating the movement of unwanted microbes: barrel, filters, floors, walls and other surfaces, while maintains a sanitary space.
Furthermore, it can control mold, airborne spoilage organisms, odors, fruit flies and some other insects, which carry bacteria and unwanted organisms.
Furthermore, ozone reduces the biofilm development in beer lines and control cross-contamination.
Compared to other chemicals, ozone leaves no chemical by-products, because it quickly evaporates into oxygen and no rinsing is required after the sanitation, which reduces time and water usage.
All this process allows the manufacturers to produce a more desirable and quality product, through the control of bacteria, molds, and other microbes, without using any chemical that damages their products.
|Barrel Wash||Disinfection of Surfaces and Equipment|
|Ozone refines barrels by preventing organic deposits. Washing wine barrels with ozone saves wineries significant costs in replacing contaminated wine barrels. With an ozone concentration of 2.5 ppm for 2 minutes, excellent results can be achieved on healthy barrels after a hot water rinse; for heavy contamination, 2.5 ppm ozone for 5 minutes is sufficient.||A number of surfaces and equipment are routinely disinfected with ozonated water to control unwanted microbes and cross-contamination. Harvest bins, crushing and de-stemming machines, conveyors and even floors are routinely and effectively disinfected with ozone. Bottles and filling equipment are also disinfected with ozone.|
|Tank Cleaning||CIP (Clean-in-Place)|
|Breweries use ozone for initial cleaning and additional rinsing throughout the process. Stainless steel tanks can sit empty for a week or more after initial disinfection. Many wineries have chosen to rinse all stainless steel tanks with ozonated water immediately prior to filling.||Transferring wine between tanks and barrels poses the greatest risk of contamination in the winemaking process. Many wineries have adopted stringent measures for their CIP processes to mitigate this risk. Ozone treatments are an integral part of CIP sanitization in the food industry and a natural choice for beer and wine processing equipment.|
Destroys bacteria, virus, fungus, molds, yeasts and spores;
Controls bio-film development and cross-contamination;
Eliminates the movement of unwanted microbes;
Sterilizes barrel, production lines filters, floors, walls and other surfaces in contact;
Destroys objectionable taste and odor causing compounds;
Controls mold, airborne spoilage organisms, odors and fruit flies;
Preserves the integrity of the finished product, without sacrificing taste or quality;
Ozone is neutral PH, (does not change the acid/alkaline balance);
Produced onsite, leaves no residual or by-products;
It is cost effective and safe to use;
Reduces water and energy;
EMMANUEL I. EPELLE, ANDREW MACFARLANE, MICHAEL CUSACK, ANTHONY BURNS, JUDE A. OKOLIE, WILLIAM MACKAY, MOSTAFA RATEB, MOHAMMED YASEEN | February 15th | Ozone application in different industries: A review of recent developments
WENYA XUE, JOSHUA MACLEOD, JAMES BLAXLAND | 2023 | The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology
DIVYAM BENIWAL, LIZ TAYLOR-EDMONDS, JOHN ARMOUR, ROBERT C. ANDREWS | December | Ozone/peroxide advanced oxidation in combination with biofiltration for taste and odour control and organics removal
ADRIANO C. DE CAMARGO, ANDRÉS R. SCHWEMBER, ROBERTO PARADA, SANDRA GARCIA, MÁRIO R. M. JÚNIOR, MARCELO FRANCHIN, MARISA A. B. REGITANO-D’ARCE, FEREIDOON SHAHIDI | November 6th | Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds
JIANFEI LIU | September 25th | Soil remediation using soil washing followed by ozone oxidation
FRANCESCO CRAVERO, VASILEIOS ENGLEZOS, KALLIOPI RANTSIOU, FABRIZIO TORCHIO, SIMONE GIACOSA, SUSANA RÍO SEGADE, VINCENZO GERBI, LUCA ROLLE, LUCA COCOLIN | June | Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
US FDA (Food & Drug Administration) – Food & Beverages | December 27th | Good Manufacturing Practices for the 21st Century for Food Processing (2004 Study) Appendix A: Annotated Bibliography on Food Safety Problems and Recommended Controls
AGNIESZKA JOANNA BRODOWSKA, AGNIESZKA NOWAK, KRYSZTOF SMIGIELSKI | July 6th | Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview
RAFFAELE GUZZON, MANFRED BERNARD, CHIARA BARNABA, DANIELA BERTOLDI, KONRAD PIXNER, ROBERTO LARCHER | February 15th | The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine
NELSON F. L. MACHADO, RAÚL DOMÍNGUEZ-PERLES | February 14th | Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products
JOANNA PAWLAT, HENRYKA DANUTA STRYCZEWSKA, KENJI EBIHARA | November 30th | Sterilization Techniques for Soil Remediation and Agriculture Based on Ozone and AOP
FRANCESCO CRAVERO, VASILEIOS ENGLEZOS, KALLIOPI RANTSIOU, FABRIZIO TORCHIO, SIMONE GIACOSA, SUSANA RÍO SEGADE, VINCENZO GERBI, LUCA ROLLE, LUCA COCOLIN | September | Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties
RINALDO BOTONDI, FEDERICA DE SANCTIS, NICCOLÀ MOSCATELLI, ANNA MARIA VETTRAINO, CESARE CATELLI, ABIO MENCARELLI | December | Ozone fumigation for safety and quality of wine grapes in postharvest dehydration
R. GUZZON, T. NARDIN, O. MICHELETTI, G. NICOLINI, R. LARCHER | March 27th | Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine
R. GUZZON, G. WIDMANN, M. MALACARNE, T. NARDIN, G. NICOLINI, R. LARCHER | June 17th | Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage
KARIN FOARDE, CARY EATON | December | Ozone Antimicrobial Efficacy
MARCO DERUDI, GIANLUCA VENTURINI, GIORGIO LOMBARDI, GIUSEPPE NANO, RENATO ROTA | November – December | Biodegradation combined with ozone for the remediation of contaminated soils
FOOD MARKETING INSTITUTE | October 21st | The USDA National Organic Program Requirements for Food Retailers and Distribution Centers
BENJAMAS THANOMSUB, VIPAVEE ANUPUNPISIT, SILCHAI CHANPHETCH, THANOMRAT WATCHARACHAIPONG, RAKSAWAN POONKHUM, CHUDA SRISUKONTH | September | Effects of ozone treatment on cell growth and ultrastructural changes in bacteria
LLUÍS PALOU, CARLOS H. CRISOSTO, JOSEPH L. SMILANICK, JAMES E. ADASKAVEG, JUAN P. ZOFFOLI | January | Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage
US FDA (Food and Drug Administration – Center for Food Safety and Applied Nutrition) | April 13th | Guidance for Industry – Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables