Issue link: http://winesandvines.uberflip.com/i/197145
win e m a k in g Similarly, Taylor warned against dead legs in piping (places where liquids can stagnate for lack of adequate pressure). This frequently occurs when smaller pipes flow into larger pipes, with a consequent loss of pressure as cleaning water enters the larger channel. The flow of water is inadequate for cleaning the larger pipe, resulting in accretions of debris, residues and bacteria. Clean fermentations Trained in Bordeaux prior to coming to Canada a dozen years ago, Culmina winery's Madevon said sanitation is even more important in the Northwest than at wineries where he worked in France because sugar levels are higher and, in turn, so are wine alcohol levels. In British Columbia, he typically deals with wines in the 14% alcohol range, whereas in France it was more common to see 12.5% alcohol wines. The difference requires closer attention to providing the yeast with an ambient environment. "We need to be very careful at the start to be sure there are good conditions for the yeast to start and to process. If you have contamination with such high alcohol levels, the risk is the yeast will slow down or stop, and you can be sure you'll get some deviation of aroma. We need to be careful of that," Madevon said. Stuck fermentations are one possible consequence of high volatile acidity, but it can also contribute unfavorable characters to the wine. "My goal is to have a very low level of VA, because after, I age the wine in barrels," Madevon added. "We know (the barrels) are going to have an increase in VA…so I want to start, before the aging, with a very low level." 'Let God sort them out' Perhaps the biggest risk to winery hygiene is the accumulation of nutrients and then bacteria in places such as valves, locks, the threads of connections, unpolished welds and the undersides of tanks, barrel racks and other areas that may come in contact with wine but are seen as secondary to the actual making of wine. Taylor of Daven Lore Winery emphasized the importance of being proactive in cellar hygiene rather than reactive. "After something's spoiled in the barrel, it's too late to be good at it," he said. "Chances are the wines are going to be good when the facility's IDL_Dir11 11/18/10 4:21 PM Page 1 nice and clean." Taylor explained that three simple procedures could prevent problems from becoming major issues: cleaning, regular sanitation and sterilization. "Cleaning is the removal of debris off the surface; you have to do that one first. Sanitation is the reduction of unwanted organisms. And then sterilization—basically, let God sort them out, we're going to eliminate everything," he said. "But if you haven't cleaned something up front, and you're sterilizing some filth that's lying on top of your tanks, you're not going to have it clean. It'll just cover the surface, then some piece will break off and you'll have problems; 98% clean is still 100% dirty." Linda Donovan uses this steam unit to clean barrels at her winery near downtown Medford, Ore., following it with an ozone rinse. Water works H ot water and steam rinses are important elements in clean-up at Linda Donovan Wines in Medford, Ore. City water flows to her facility near downtown, providing clean water—something rural wineries sometimes struggle to secure. To round out the cleaning of her processing equipment, how- Iván D. Lessner IDL Process Solutions Inc. Process & Product Development Alcoholic & Non Alcoholic Beverage Industry Equipment Sales ■ R. WAGNER: Rapid SO2, TA ■ ERBSLOEH: Fining & Treatment Agents, Yeasts, Enzymes, CelluFluxx (D.E. Replacement) ■ TRUST: Quality Hungarian Oak Barrels & Chips ■ EMD: Reflectoquant Analyzer & Kits 1164 Lee Street, White Rock, B.C. V4B 4P4 Canada Phone: (604) 538-2713 Fax: (604) 538-4517 www.idlconsulting.com 36 W in e s & V i ne s Nov e m b e r 20 13 ever, she uses an ozone rinse that serves as an effective contact sanitizer. American Equipment Co. in Portland, Ore., developed the rinse system, one of many options available to wineries. Col Solare, for example, uses a SGA21 ozone generator from Carlsen & Associates of Healdsburg, Calif., that delivers ozone into the rinse stream. The major consideration when using ozone systems, however, is to ensure appropriate ventilation. Ozone displaces oxygen in the lungs, and workers need to be aware and trained about how to avoid breathing difficulties. While the ozone generator at Col Solare delivers a measured amount of the substance to rinse water, winemaker Darel Allwine said good air circulation and ventilation is important for promoting ozone's dispersal following the cleaning process. P.M.