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.
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;