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“We Bring the Wine Lab to You ”

BevTracMobile Quality Systems LLC

Napa Valley Wine Technical Group

March 26, 2009

Practical Winery Sanitation

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BevTrac Mobile Quality Systems LLC

Agenda• Wine Microbiology Overview

• What is Sanitation?

•

Effects

of

Poor

Sanitation• Selecting Cleaners for the Winemaking Process

• Selecting Sanitizers for the Winemaking Process

•

Recommended Sanitation

Methods

for

Equipment

and

Infrastructure

• Cutting Edge Cleaning/Sanitation Practices for Wineries

• Methods to Monitor Effectiveness of Cleaning and Sanitation Practices

• Establishing

Microbiological

Criteria

for

Winery

Sanitation

Practices

• Requirements for a Successful and Sustainable Winery Sanitation Program

• Benefits of a Successful and Sustainable Winery Sanitation Program

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Wine Microbiology Overview

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Where do Wine Spoilage Microorganisms Come From?

• Incoming grapes

• Insects (e.g. fruit flies)

• Contaminated winery equipment and cooperage

Crush equipment

Barrels Tanks Wine hoses and transfer lines General winery equipment

Bottling line

• Obtaining contaminated wine from other wineries

• Environmental contamination – atmosphere, water

Wine

Microbiology

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• Sanitation practices

• pH• Oxygen

• Nutrients

• Wine storage temperature

• Moisture availability

• Lag phase time

• Generation time

Wine

MicrobiologyMajor Factors Affecting Growth of Wine Microbes

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How do

Wine

Microorganisms

Spoil

Wine?

• Saccharomyces cerevisiae

Secondary

fermentation

in

bottle

to

produce haze & CO2 gas

• Hanseniaspora uvarum (Kloeckera apiculata) Produces ester taint (ethyl acetate) Produce high level of acetic acid –

volatile acidity

(VA)

• Zygosaccharomyces spp. Turbidity, sediment formation, off ‐colors Secondary fermentation in bottle Produce high level of acetic acid – VA

• Saccharomycodes ludwigii

Produces high conc. of acetaldehyde Produces flocculent masses as chunks Can cause wine to become slimy

Yeast

Wine Microbiology

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How do Wine Microorganisms Spoil Wine?

Yeast

• Brettanomyces spp. Change the odor and flavor of wine Spoil cellar and bottled wine by

producing haze, turbidity, CO2, & VA

Aromas:

horse

blanket,

barnyard,

wet

dog, leathery, medicinal, band‐aid

• Candida spp. and Pichia spp. Form yeast film on wine surface Produce acetic acid & ethyl acetate

• Schizosaccharomyces

pombe Secondary fermentation in bottle Sediment formation

Wine Microbiology

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Bacteria

Wine

Microbiology

Acetic Acid Bacteria• Acetobacter spp.

Acetic acid (vinegar)

Acetaldehyde (bruised apple, green,

vegetative) Ethyl Acetate (nail polish remover)

• Gluconobacter oxydans

Formation of acetic acid, acetaldehyde,

and ethyl acetate

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Bacteria

Wine

Microbiology

Lactic Acid Bacteria• Lactobacillus

spp. High levels of VA

Mousy taint

Diacetyl

Acrolein

Degrades tartaric

acid

Ethyl carbamate precursors

Biogenic amines

• Pediococcus spp. Polysaccharides – increase viscosity

(ropiness)

Diacetyl

Acrolein

Biogenic amines

• Oenococcus oeni

Ethyl carbamate precursors

VA Biogenic amines

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“We Br ing the Win e Lab to You ”



Mold

Wine

Microbiology

• Penicillium spp., Trichoderma spp., Cladosporium

spp., Fusarium spp.

TCA/TBA taint – Mold forms TCA/TBA taint in presence of phenols and chlorine or bromine

At low

concentrations,

dulls

wine

flavors and aromas At high concentrations, makes wine

smell bad (moldy, musty, wet cardboard)

Formed from

Phenols

+ Chlorine

or

Bromine + Mold Prevention – high level of sanitation

to remove mold, get rid of chlorine & bromine

http://upload.wikimedia.org/wikipedia/commons/4/4d/Trichoderma_harzianum.jpghttp://upload.wikimedia.org/wikipedia/commons/4/4d/Trichoderma_harzianum.jpg

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Mold

Wine

Microbiology

• Penicillium spp., Aspergillus spp.

Produce higher alcohols (fusel alcohol)

Produce

odors

such

as

musty,

mushroom Mycotoxins (e.g. Ochratoxin A)

• Botrytis cinerea, Aspergillus spp.,

Rhizopus nigricans Produce glycerol – carbon source for

acetic acid

bacteria

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Prevention & Management of Wine Spoilage MicrobesWine

Microbiology

• Methods/practices to manage or prevent wine spoilage microbes: Sanitation Enological

practices

Remove wines from heavy lees Filtration Maintain tank and barrel headspace Alcoholic and malolactic fermentation management Temperature and humidity control Maintain proper staffing levels

Viticultural practices Grape quality – healthy grapes

Transport

of

grapes

to

winery

– clean

equipment,

low

ambient

temperature

Wine Preservation Sulfur dioxide Velcorin

Lysozyme

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What is Sanitation?

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What is

Sanitation?

• Sanitation: Practice of enhancing product quality and shelf life by

suppressing

microbial

growth.• Disinfection: Complete destruction of specific microorganisms

(targeted elimination).

• Sterilization: The complete elimination or destruction of all forms

of microbial life.

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What is Cleaning and Sanitizing? Are they the same thing?

A Three Step Process:•

Cleaning Removal of visible debris or soils (wine, juice, tartrates, fruit)

either manually (scrubbing) or mechanically (spraying).

Use detergents in cleaners to penetrate, dislodge, and carry

away dirt

and

debris.

• Rinsing Removal of residual debris and cleaning chemicals.

•

Sanitizing Once equipment is visibly clean, a sanitizer can be used to

kill the microorganisms present.

Sanitizers by themselves cannot be used to effectively remove

dirt, debris,

and

soils.

What

is

Sanitation?

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Major Factors Influencing Effectiveness of Cleaning and Sanitizing

• Time: Increased cleaner contact time, greater amount of soil removed.

Increased sanitizer

contact

time,

greater

microbe

killing

power.

• Temperature: Typically increased temperature leads to improved cleaning power.

• Chemical Concentrations:

Chemical concentrations

vary

depending

upon

the

chemical

used,

type

of

organic soil, and the equipment to be cleaned. Using concentrated form of cleaner/sanitizer is not necessarily better. Concentration normally reduced as time and temperature are increased.

• Mechanical Force: Simple hand scrubbing with brush to mechanical scrubbing. Mechanical force aids in soil removal and typically reduces time, temperature,

and concentration requirements.

What

is

Sanitation?

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Effects of Poor Sanitation

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Effects of

Poor

Sanitation

• Presence of fruit, must, juice, skins, seeds, or wine residue serve as

sites for accumulation and growth of microorganisms.

• Growth of

microorganisms

can

lead

to

deterioration

and

spoilage

of wine products.

Mold growth can lead to TCA

Brettanomyces growth can spoil wines

Bacteria growth can spoil wines (VA)

• Microbe cross contamination.

• Effective cleaning and sanitation prevents microbes from

accumulating and

growing.

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Situational

Examples:Link Between Poor Sanitation Practices & Poor Wine Quality• Crush Equipment Example

High levels of Lactobacillus in wine, dramatic spike in VA, drop in

malic acid,

and

stuck

fermentations.

High levels of Lactobacillus on crush equipment.

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BevTrac Mobile Quality Systems LLCSituational Examples:

Link Between

Poor

Sanitation

Practices

&

Poor

Wine

Quality

• Wine Ageing Examples

Example #1: High levels of Brettanomyces cells and 4‐EP/4‐EG in cellared wines. High

levels

of

Brettanomyces cells

in

wood

from

barrels.

Example #2: High levels of Brettanomyces cells and 4‐EP/4‐EG in cellared wines.

Brettanomyces cells detected on cellar equipment.

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BevTrac Mobile Quality Systems LLCSituational Examples:

Link Between Poor Sanitation Practices & Poor Wine Quality

• Bottling Examples

Example #1:

High levels

of

Brettanomyces cells

bottled

wines

– filtered

during

bottling.

Brettanomyces cells detected in hard line associated with bottling.

Example #2: Zygosaccharomyces, Saccharomyces, and Acetobacter detected in bottled products. Same microbes detected on bottling equipment.

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Selecting Cleaners for the WinemakingProcess

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Commonly Used Cleaners

• Acid

Cleaners

(Phosphoric

Acid)

• Caustic Cleaners (NaOH or KOH)

• High Pressure Spray Cleaner

• Sodium Percarbonate w/ H2O2

• Trisodium Phosphate (TSP)

Selecting

Cleaners

for

the

Winemaking

Process


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Advantages & Disadvantages of CleanersSelecting

Cleaners

for

the

Winemaking

Process

Cleaner Advantages Disadvantages

Acid Cleaners

(Phosphoric Acid)• Reduce

mineral

deposits

– hard

water

stains & rust

• Soften water

• Not as

effective

at

removing soils• Can be corrosive to

stainless steel• Environmental concerns

Caustic Cleaners (NaOH or KOH)

• Effectively cleans heavily soiled equipment (removes tartrates)

• Effectively removes wine or juice stains

•

Has

some

anti‐

microbial

activity• Can be re‐used for multiple tanks• Easy to rinse after use• KOH is environmentally friendly

• Can pose a safety risk• Can be corrosive on

stainless steel above recommended

concentrations

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Cleaners

for

the

Winemaking

Process


High Pressure

Spray Cleaner• Effectively

cleans

heavily

soiled

equipment (including tartrates)• Does

not

effectively

remove

long‐term stains• Aerosilizes microorganisms• Can cause equipment

malfunctions by pene‐trating into sensitive areas

Sodium Percarbonate

with H2O2

• Also called “Oxygen Bleach”• Effectively cleans and bleaches lightly

soiled equipment

• Dissolves rapidly

in

water

• Rinses off easily• Considered to be a strong fungicide

• Not as effective on heavily soiled equipment

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Cleaners

for

the

Winemaking

Process


TrisodiumPhosphate (TSP)

• Effectively cleans

lightly

soiled

equipment• Phosphates help soften water

• Low solubility

in

ambient

‐

temperature water

• Not an effective destainingagent

• Not considered to be environmentally friendly

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Selecting Sanitizers for the WinemakingProcess

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• Chlorine

• Chlorine dioxide

• Hot water/Steam

•

Iodophors (Iodine)• Ozone

• Peroxyacetic acid

• Quaternary ammonium

compounds

(QUATS)

• Sulfur Dioxide (acidulated)

• Citric Acid (?)

Commonly Used SanitizersSelecting

Sanitizers

for

the

Winemaking

Process

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Advantages & Disadvantages of Sanitizers

Selecting Sanitizers for the Winemaking Process

Sanitizer Advantages Disadvantages

Chlorine • Very effective;

used

in

wine

industry for decades•

High risk

of

TCA

formation

– not recommended in a winery setting

Chlorine Dioxide • Strongest anti‐microbial action –broad spectrum

• Effective over

a wide

pH

range

(2

to

10)• Breaks down and inhibits biofilms• Biocidal towards spore‐formers• Deodorizer• Does

not

form

carcinogenic

compounds

• Environmentally friendly• TCA formation (?)

• Requires large upfront capital investment – cheap

chemicals• Must be generated on site• Susceptible to heat and UV

light decomposition• Corrosive to soft metals:

copper, brass,

and

aluminum

• Vapors from activation step can be a safety hazard

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Hot Water/Steam • Strong and

broad anti

‐microbial

activity

• Sanitizes cracks and non‐contact surfaces via heat conduction

• Improves effectiveness of soil

removal

• Expensive energy costs

and

maintenance• High capital costs to install

• Requires more time to sanitize surface than chemicals

• Can encourage

biofilm

formation

Iodophors (Iodine) • Strong antimicrobial activity –including spore‐formers

•

Effective

against

broad

range

of

microbes

• Lower use level than chlorine

• Contains iodine – anisole formation risk

•

Safety

risk• Most effective in narrow pH

range (4‐5)• Can stain surfaces

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Ozone • Powerful anti

‐microbial

activity

• Requires very little contact time• Potency not affected by pH or

temperature• Breaks down biofilms•

Deodorizer• Environmentally friendly

•

Poor solubility in

water

• Very short half ‐life• Corrosive to equipment• Reacts with any organic material

• Can be toxic

Use requires

safety

monitoring Can damage tissue in lungs

• Cannot be stored for later use• Initial cost for equipment•

Lack of

long

residual

activity

is

a significant drawback for use in

large distribution systems

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Quaternary Ammonium

Compounds(QUATS)

•

Stable over

a wide

range

of

pH

& temperatures• Long‐term residual action• Good protection against mold

growth•

Does not

require

rinsing

• Non‐corrosive

•

Lack of broad

‐spectrum

activity

against microbes (especially Gram‐negative bacteria)

• Inactivated by salts and low pH• Leaves residual film – best for

external &

non

‐food

surfaces

• Moderately toxic at use solutions

Sulfur Dioxide (Acidulated)

• Long shelf life• Low cost to use

• Anti‐microbial activity is only effective at low pH (3‐4)

• Does not

have

a broad

spectrum

of antimicrobial activity• Very corrosive in presence of

moisture

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Recommended Sanitation Methods forEquipment & Infrastructure

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Variables Affecting Sanitation Methods

•

Age

of

facility.• Size of facility.

• Infrastructure constraints (i.e. sanitary design, enclosed areas).

• Environmental constraints

(i.e.

air

quality,

water

quality).

• Availability of labor.

• Production constraints (i.e. throughout).

• Quality focus.

• Management commitment.

• Employee

knowledge

of

sanitation.

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

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Criteria for Selecting Cleaners and Sanitizers

• Amount of

organic

debris.

• Type of organic debris (loose, caked, stain, biofilm).

• Types of microbes present (if known).

• Type of equipment.

• Type of material being cleaned or sanitized (stainless steel, wood, plastic)

• Cost of cleaner or sanitizer.

•

Efficacy of

cleaner

or

sanitizer.

• Environmental impact (positive, negative, neutral).

• Water quality.

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

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Crush/Cellar Equipment

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

• Equipment includes

crush

pits,

destemmers,

presses,

tanks,

pumps, hoses, hard‐lines, fittings, etc.

• Clean and sanitize after each use.

•

Sanitize

before

each

use: Depends on sanitizer hold times.

• Deep cleaning/sanitizing: Semi‐annually or annually.

Pre

and

Post‐

harvest.

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Routine Cleaning and Sanitation of Oak Cooperage

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

• Clean with

hot

water

under

pressure

or

steam.

• Rinse with ambient temperature water to cool down oak.

• Sanitize interior surface with ozonated water.

• After emptying,

fill

with

either

of

the

following:

Wine – ideally high alcohol, low pH, high SO2 wine.

SO2/citric acid solution.

SO2

gas ‐ immediately seal up after adding.

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Deep Cleaning and Sanitation of Oak Cooperage

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

• Clean with

warm

solution

of

sodium

percarbonate for

24

hours.

• Rinse with water and neutralize with citric acid.

• Rinse with ambient temperature water to cool down oak.

• Sanitize interior

surface

with

ozonated water.

• After emptying, fill with either of the following:

Wine – ideally high alcohol, low pH, high SO2 wine.

SO2/citric

acid

solution. SO2 gas ‐ immediately seal up after adding.

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Bottling Line Equipment

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

• Clean and sanitize daily at shutdown: Clean. Rinse with ambient temperature water. Sanitize.

• Sanitize daily at startup: Hot

water

(180°C

for

at

least

20

minutes)

or

Steam (condensate 180°C for at least 20 minutes).

• Corking system: Corker jaws – soaked in 70% ethanol overnight.

Cork hopper

– Routinely

spray

with

70%

ethanol.

• Ensure integrity of filters on daily basis.

• Periodically (quarterly, semi‐annually, annually) conduct deep

cleaning/sanitizing of

bottling

equipment.

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• Regularly inspect

(i.e.

quarterly)

for

microbial

growth

(mold,

yeast,

bacteria).

• Clean and sanitize if significant growth is present.

•

Annually

conduct

thorough

cleaning

and

sanitizing

of

equipment.

Ventilation Equipment

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

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Infrastructure

Recommended

Sanitation

Methods

for Equipment

and Infrastructure

• Infrastructure

includes

walls,

floors,

ceiling,

support

structures,

drains,

sumps,

etc.

• Regularly inspect (i.e. quarterly) for microbial growth (mold, yeast, bacteria).

• Clean and sanitize if significant growth is present.

• Annually conduct thorough cleaning and sanitizing.

• Drains and sumps: Clean accessible portions.

Flush with cleaner (approved drain cleaner) and sanitizer.

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Cutting Edge Cleaning/SanitizingPractices for Wineries

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Cutting

Edge

Cleaning/Sanitizing

Practices

for

Wineries


Foam/Gel‐Containing Cleaners

Technology Applications Advantages/

Disadvantages• Foam is produced through

the introduction of air into a detergent solution as it is sprayed onto the surface to

be

cleaned.

• Foam/gel equipment and infrastructure: Crush Cellar Bottling

• Cleaner remains in direct contact w/ surface for long periods of time

• Can be used on horizontal

or

vertical

surfaces• Does not penetrate

sensitive areas • Requires purchase of

equipment• Chemicals can be

expensive

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Cutting

Edge

Cleaning/Sanitizing

Practices

for

Wineries


Ultraviolet Light


Disadvantages• Ultraviolet lights that

produce high energy radiation (between 100 and 280 nm).

• Germicidal short

waves

that cause irreversible damage to cellular DNA.

• Reduce microbial loads: Cellar & bottling equip. Oak cooperage after

cleaning.

Facility infrastructure.

Atmosphere. Water. Wine.

• Reduce chemical and water use.

• Potential energy savings for ventilation systems.

• Safety issues.• Cost for equipment and

maintenance.• Wine: Replace SO2 – oxidation

potential. Impact on sensory

profile.

b l l

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Cutting

Edge

Cleaning/Sanitizing

Practices

for

Wineries


Dry Ice Blasting


Disadvantages• Particles of solid carbon

dioxide (dry ice) are propelled at high speeds to strip and clean surfaces.

• Surface treatment for barrel interiors: Microbe removal Rejuvenate oak

character.• Other equipment and

infrastructure surfaces

• Removes microbial load, tartrate crystals, and wine residues.

• Environmentally friendly: Reduces/eliminates

chemical use. Saves on water use.

• Extend barrel life.• Microbes embedded in

wood (pores,

cracks)

may

not be removed or destroyed.

bil li

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Cutting

Edge

Cleaning/Sanitizing

Practices

for

Wineries

Microwave Sterilization


Disadvantages• Microwaves are non‐

ionizing radiation waves that excite water molecules at exactly the right

wavelength to

heat

them up. • Hyperthermic conditions

kill microbes by heating water molecules in cells.

• Use in combination with cleaning solutions to clean and sterilize barrel interiors.

• Water and

wastewater

treatment.• Wine?

• Sterilize winery process water and wastewater.

• Requires water.• High capital cost for

equipment and

infrastructure.

bil Q li S C

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Cutting

Edge

Cleaning/Sanitizing

Practices

for

Wineries


High Power Ultrasonics

Technology Applications Advantages/ Disadvantages

• Ultrasonic sound waves cause gas bubbles in liquids to expand and contract thousands of times per second causing them implode (cavitate).

• Cavitation leads to high temps, pressures, and strong shear‐forces.

• Results in strong agitation

action for

cleaning,

accelerates chemical reactions, and breakdown of molecular structures.

• Interior barrel cleaning and sanitation including elimination of microbes deep into wood.

• Cleaning and sanitation of oak adjuncts.

• Defoaming products on bottling line.

• Increase fermentation rates.• Sterilize water supply.• Sterilize

wine?

• Simultaneous cleaning and sanitation.

• Recycle water used for barrels.

• Eliminates chemical use.• Extend barrel life.• Cost of equipment or

service.• Processing time.

B T M bil Q li S LLC

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Methods to Monitor Effectiveness of Cleaning & Sanitation Practices

“An ounce of prevention is worth a pound of cure”

Benjamin Franklin

B T M bil Q lit S t LLC

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Ways to Measure Effectiveness of Cleaning & Sanitation

• Sensory Inspection

Visual

Touch

Smell Taste

• Adenosine Triphosphate (ATP) Test (also

called Luminometer Test)

• Aseptic Swabbing & Culturing of Microbes

Methods

to

Monitor

Effectiveness

of

Cleaning

&

Sanitation Practices


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Sensory Inspection

• Provides overall

picture

of

cleaning

&

sanitation

effectiveness

• Measure cleaning & sanitation by using 4 of 5 senses:

Visual – Does it look clean?

Smell – Does it smell clean?

Touch – Does

it

feel

clean

(smooth)?

Taste

• How can one measure sensory inspections?

4‐5 points – Satisfactory (no action)

2‐3 points

– Needs

Improvement

(action

ASAP)

0‐1 points – Unsatisfactory (immediate action)

Methods

to

Monitor

Effectiveness

of

Cleaning

&



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•

Real‐

time

method

to

measure

level

of

cleanliness

on

surface• What is ATP?

Adenosine Triphosphate

Chemical found in all animal, plant, and microbial cells, and in product residues

• What is ATP test? Light test ‐ measures cleanliness of surfaces

ATP is measured using an enzymatic reaction, which occurs in the tail of fireflies to produce light

Light emitted

is

proportional

to

amount

of

ATP

present

• What are measurements for ATP test? Relative Light Units (RLU)

Methods to Monitor Effectiveness of Cleaning & Sanitation

Practices

Adenosine Triphosphate (ATP) Test

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Be Trac Mobile Q alit S stems LLC

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BevTrac Mobile Quality Systems LLCMethods to Monitor Effectiveness of Cleaning &


Method Advantages Disadvantages Recommended

Frequency*Visual

Monitoring

Can be completed quickly.

All employees can perform.

No cost.

Very subjective.

Not reliable to determine

sanitary condition.

Each use.

Adenosine

Triphosphate(ATP)

Results are quantitative.

Immediate

results.

Does not indicate type of

microbes

present. Difficult to correlate ATP

& microbial swabbing.

Daily/Weekly

Microbial

Swabbing/

Culturing

Can quantify number and type of

microbes present.

Can

be

used

to

trend

sanitary

condition of facility/equipment.

Proactive method to improve

wine quality.

Results not available for

4 to 7 days.

Weekly/

Monthly/

Quarterly

Reference Guide for Sanitation Monitoring Methods

* Varies by equipment/facility size/risk


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Establishing Microbiological CriteriaFor Winery Sanitation Practices


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• Develop a historical database of sanitation data (ATP tests and/or

microbiological swabbing/culturing tests) for your facility.

• Use combination of this data, wine science literature, and

industry experts to define acceptable limits (control limits) for: ATP

Microbial

loads• Use these control limits to ensure effectiveness of cleaning and

sanitation practices.

• Establish corrective action policy if control limit(s) is exceeded:

Additional cleaning

and/or

sanitizing

Root cause analysis

Establishing

Microbiological

Criteria

for

Winery


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Requirements for a Successful & Sustainable Winery Sanitation Program


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• Management commitment

• Knowledge of process, people, regulations, equipment, budget, and customer expectations

• Define baseline

sanitary

state

of

facility:

Review current written and verbal sanitation practices.

Identify potential sanitary design problems.

In‐depth sanitation assessment of equipment, infrastructure, & environment.

• Develop and implement an effective program:

Find cleaners

and

sanitizers

that

have

high

efficacy,

are

cost

effective,

&

minimally

impact

environment.

Sanitation standard operating procedures (SSOPs).

Master cleaning and sanitation schedule.

Good Manufacturing Practices (GMP) program

Sanitation specifications for equipment and infrastructure.

• Sanitation maintenance

program:

Routine monitoring of sanitation effectiveness.

Continuous process improvement.

Documentation reviews.

• Ongoing sanitation training and education

Requirements for a Successful & Sustainable Winery

Sanitation Program


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Benefits of a Successful & Sustainable Winery Sanitation Program


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• Improved wine quality.

•

Increased

productivity

and

operating

efficiency.• Greater consistency of products.

• Reduced product downgrades.

• Reduced rework.

• Reduced production

costs.

• Reduced hold times for finished products.

• Reduced environmental impact.

•

Achieve creative/innovative

edge

over

competitors.

• Employee empowerment confidence, performance, and communication.

Benefits of a Successful & Sustainable Winery Sanitation Program


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“We Bring the Wine Lab to You”


Winery Sanitation A critical component of wine quality

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