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Key Ways Winery Hygiene Impacts Wine Quality (Wine Times HK)
15/04/2016In this article read about the key ways in wine making process from harvesting to vintage to storage, where winery hygiene impacts wine quality.
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Steam Me Up (Wine Business Magazine)
15/09/2015In this article read about the importance of using steam to deep clean and disinfect oak barrels, as opposed to a surface clean with warm water. Steam gets into the pores and does a much better job of cleaning.
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The wine spoilage micro-organism Brettanomyces is preventable with impeccable cellar and barrel hygiene. Warm water is not an effective measure against contaminants of wine barrel. This article explains exactly why- and how winery owners can run their own tests.
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Top tips: Barrel-to-bottle hygiene(Australian and New Zealand Grapegrower and Winemaker)
19/02/2015Regardless of an individual winery's technique, the common element is the imperative need for hygiene and thorough tank or barrel cleaning. The wood in a wine barrel can hold old wine and release it into the next batch, making it acid and affecting the taste. Poor upstream hygiene within the winemaking process can have a domino effect, so it's important to establish effective cleaning processes early.
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Using hot water is not enough to effectively kill brettanomyces. If water is heated to 80 degrees Celsius, it cools significantly between the pressure washer and the barrel. High temperature steam can be working at 160 degrees Celsius, which effectively penetrates beyond the waxiness of Oak and provides a far deeper clean.
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How wine barrel cleaning can impact the aging process (Grapegrower and Winemaker Magazine)
28/03/2014Don't let poor tank or barrel hygiene ruin your next batch of wine. Yeast and bacteria, trapped in the crevices and pores of wood, can seep into your latest wine, and impart an acid taste, destroying your hard work.
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Don't get barreled by trouble in your timber (Grapegrower and Winemaker Magazine)
13/01/2014As oak ages, it begins to dry out, and water which is 60-80 degrees Celsius doesn't have the hydrating ability of high temperature steam vapour, as produced by Wine Barrel Cleaning's Technovap machines. The amount of old wine extracted from a barrel thought to be clean- can literally be measured in "buckets".
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Key ways to prolong the life of your barrel (Wine Engineering Association)
31/05/2013Oak barrels which have been in use past their "use by date" can negatively impact the hard work of the best wine makers. With barrels costing around $1200 each, it makes good business sense to prolong their useful life. Diffusing steam through the top of the barrel creates a pressure differential and draws the steam outward, through the wood. This can also detect an holes or openings in the barrel- like a quick "leak test".
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In a demonstration of the latest Technovap machines, Sticks Winery senior winemaker noted that the machines from Technovap used a diffuser spear with holes drilled at different levels, compared to other machines which concentrated the steam in just one spot.
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Wine industry feels the pressure (Australian and New Zealand Grapegrower and Winemaker Magazine)
09/08/2012An internal pressure washer uses huge amounts of water and chemicals for wine barrel cleaning. By comparison, a high pressure steam vapour machine uses just seven litres of water per hour, and does a deeper clean without any chemicals! Wineries seeking a competitive edge should read this article, to understand how high temperature steam can do more for sanitizing the wine bottling lines and barrels, than any amount of hot water and chemicals.
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