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70 P R A C T I C A L W I N E R Y & V I N E YA R D August 2015 W I N E M A K I N G Weekend wash A cold (ambient) water wash of all filters, wine pipes, wine pump and filler is followed by a hot (50° C) water wash. The corker vac- uum-circuit and nitrogen line on screw capper receive a cold (ambient) water rinse. All of the above is discharged to drain. All wine filters, wine lines, wine pump and filler receive a hot, caustic wash. The concentra- tion of caustic wash is 3% measured by conduc- tivity. The caustic wash is recirculated through the clean-in-place (CIP) tank until all cycles are completed or the conductivity is too low, at which time the caustic wash will be recharged to the correct concentration. After cleaning, caustic wash is discharged to the drain. Citric acid rinse of all wine filters All wine filters, wine lines, wine pump and filler receive cold water rinse. Discharge all to drain including the bottle rinser. The bottle rinser and rinser recovery tank are generally only cleaned with cold water each night. Full-filling with peracetic acid (180 ppm) of the entire microfiltration skid, wine filters, filler, bottle rinser, bottle-rinser recovery tank, vacuum circuit on corker and gas circuit on screw capper. Shakib Ali, bottling line manager BY Sanitation cycles for bottling line The peracetic acid remains until Sunday, when a cold-water rinse cycle rinses out all per- acetic acid prior to the Sunday night/nightly steam-sanitation process. Once per month, a longer sanitation cycle is performed to include the bottle rinser, rinser- filters, rinser recovery tank, wine recovery tank and wine buffer tank in the caustic-washing process. End of production day bottling line cleaning cycle There is a cold water rinse of: the wine filters, nitrogen lines on the wine microfiltration CIP skid, bypass lines on CIP-skid, wine pump looping through the suction and return lines, recovery wine lines, recovery and buffer tank, filler lines and filler, vacuum circuit on corker, and nitrogen lines on screw capper. There is a complete discharge of filler, vacuum circuit on corker, and nitrogen lines on screw capper. Hot water (50° C) cycles are repeated for all of the above cycles except for the vacuum circuit on the corker and the nitrogen lines on the screw capper. There is a complete discharge of the filler. Morning steam-sanitation cycle A steam-sanitation cycle starts at 1:30 a.m. every morning and is finished at 5:30 a.m. This includes integrity testing. All wine filters and filler are discharged to drain. Wine filters are heated to 80° C via hot water and discharged to drain. Steam bypass wine lines for five minutes. Steam wine filters for 40 minutes. Cool filters after steaming. Heat (80° C) filler prior to steaming and discharge to drain. Steam filler for 40 minutes to achieve a temperature of 100° C, with a range of 100° to 110° C. If the temperature drops below the 100° C set point during the steam cycle, the timer stops until 100° C is again achieved. Cold-water rinse of filler to return to room temperature. Discharge the following with nitrogen: filler, nitrogen lines, bypass lines, wine pump and pipes and wine fil - ters. Secondary pre-production nitrogen dis- charge of filler and filler pipes. Last step is integrity testing of the 0.45 micron water filters and wine filters via pressure diffusion measured for a 10-minute period with a maximum allowed pressure fall of 0.128 bar on the water filters and 0.101 bar on the wine filters. Another morning sanitation cycle runs boiling water through the filters for about 30 minutes and then goes through the same pro- cess to steam the filler. When the filler steam cycle is finished, both the filler and filters are cooled. This cycle is about one hour shorter. Visit us at miovigneto.com Email: dwightb@miovigneto.com Call Dwight Busalacchi at (415) 531-6450 CIP Balls & Adaptors Custom Tanks & Fermentors Horizontal Membrane Presses Slovenian Oak Barrels & Casks "Excellent quality at reasonable prices with exceptional customer service built around an understanding of vintners' needs." ~ Jim Schultz, Windy Oaks Winery Mio Vigneto Products, Inc. Outstanding Tanks for Outstanding Wines HoytShepston_Monthly09 10/31/08 4:44 PM