Good wine starts with a clean winery! The WRE is planning a deep dive into quality control practices and hygiene methods that will save producers time and money in the long run. We will add to this over the harvest season and as we gather data through an ATP testing survey throughout Virginia wineries post harvest. Supporting articles and other resources will be linked below in case you want more information on any of these topics.
Cleaning and Sanitizing are not the same thing. Debris and liquids need to be physically removed (cleaning) before microorganisms can be removed by chemicals means like peroxyacetic acid (sanitizing)
Limit the microbes that come from outside the winery. The biggest source of winery spoilage comes from the vineyard, so it’s important to set yourself up for success before fermentation occurs. If you’re processing fruit that you’re concerned about or that comes from another site, consider processing that last or doing more than a quick rinse of your equipment before moving on to the next lot.
Clean sooner rather than later. Things happen and people get distracted, especially in the full swing of harvest. However, when things sit out uncleaned for long stretches, the physical debris gets harder and the liquids get stickier, making the cleaning process that much more difficult and time consuming. Grape matter can also be abrasive to some of your equipment, and we know none of that is cheap to replace!
Clean the outsides of your tanks and tbins. Dried juice/debris that gets splashed onto the sides of receptacles are great places for microbes to grow and attract fruit flies that can carry spoilage microbes, also they are gross!
Make sure your bung seal is tight when cleaning barrels. Regardless of your barrel cleaning protocol, if a vacuum doesn’t form, the barrel is not being cleaned properly.
Color code cleaning supplies. Bristles can be difficult to fully clean. Plastic shovels and tools are also easily scratched, creating more surface area for dirt and microorganisms to hide. Have a set of brushes and tools that are for floor and exterior cleaning that is distinct from the ones you’ll use to clean the inside of tanks/tbins and on clean fruit/juice. Most winery suppliers have red versions of white tools or you can stick some colored duct tape on your non food grade set.
Consider a mobile cleaning unit. A utility or craft cart is a great way to store your brushes and have room for buckets of sanitizer. Easy access plus organization that will save you time.
Have some spray bottles filled with 70% Ethanol for quick sanitation. There’s a lot that can happen in between the sanitation station and the tank. A quick spritz of connection points can give you a little extra peace of mind.
Devil’s in the details. Not all messes are obvious. Make sure to do a round at the end of the shift to make sure there’s no juice left in valves (especially tasting valves), no debris behind tanks, that the outside of your hoses get sprayed down, and the rims of your tbins are wiped clean.
Test your QC protocols. Join the WRE’s anonymous post harvest hygiene survey. We'll swab your equipment for ATP testing, which shows if there’s any organic matter left over.
For more information, visit this article or listen to this episode on winery hygiene from the Press Pad Podcast. If you would like to participate in the WRE's hygiene survey, please let Joy know.