The main purpose of cellar hygiene is to prevent the contamination of the
wine/juice by microorganiMissouri State as well as to produce a superior product. The
goal is to remove soil and spoilage microorganiMissouri State from equipment. Remember,
wine is a food product, so don’t use cleaners that cannot be effectively
rinsed or removed or contamination may occur. Observe all safety rules and
labels/MSDS sheets to protect yourself and prevent mixing incompatible
chemicals.
A general-use sanitizing solution of potassium metabisulfite (to yield a
concentration of approximately 200 mg/L SO2) and
citric acid (to reduce pH to 3.0) can easily be prepared. Approximately ¼
level teaspoon of potassium metabisulfite per gallon of water will yield 230
ppm SO2. The amount of citric acid necessary will vary
based on water pH (a pH meter or a pH test paper can be used to measure the
pH of your water).
Some things may be effectively cleaned with steam, hot water, or regular
soap and water in the sink or dishwasher. Screw caps or other small items
can be soaked in hot water or boiled for sanitization.
There are also a number of commercial alkaline cleaners available
specifically for use in the brewing, winemaking, or dairy industries. These
cleaners are designed to thoroughly clean yet be easily removed by rinsing
leaving little to no residue. Contact a supply house for more information.
For your safety, make sure you are protected with gloves, goggles, and
apron when recommended. Make sure you properly use and dispose of cleaners.
If you are working in a garage with no floor drain, consider using a small
plastic swimming pool or tub to wash in so the cleaning solution is not
washed out into the street or a neighbor’s yard becoming a hazard to people
or animals. Again your supplier will be able to help you with concerns you
may have.
Cleaning Agents
