Hundreds of wineries utilize McClain sanitation systems and aqueous ozone protocols to eliminate and prevent the return of microbial spoilage organisms (i.e. Brettanomyces, Acetobacter, malolactic and lactobacillus, etc.) in barrels. No rinsing after the sanitation is required which reduces sanitation times and water usage.

Gaseous ozone is being utilized to maintain barrel and wooden upright health during storage eliminating the use of sulfur and sulfur dioxide. Protocols for the safe use of both aqueous and gaseous ozone in barrels and wooden uprights have been developed by McClain and are available to McClain clients.

The use of aqueous ozone in the sanitation of wood, stainless, polycarbonate and other tanks (wood, stainless, polycarbonate, etc.) and press equipment is a common application of ozone in wineries. Ozone, utilized with proper protocols and CT values provides effective and rapid sanitation of tanks and presses. In addition, when used in a tank recirculation mode, ozone can save hundreds of gallons of water during the tank sanitation process. The breakdown of ozone to oxygen does not result in tank damage as is often the case with chorine. No rinsing after the sanitation is required which reduces time and water usage. Protocols for the safe use of aqueous ozone in tanks and presses have been developed by McClain and are available to McClain clients.

Conserving water and energy andworkarea maintaining bottling line sterility are a major concern for wineries. The unique “cold sterilization” ability of ozone, combined with its non-contaminating qualities and low water use, make it an excellent alternative to steam and hot water.

The expansion and contraction of bottling line components created by heat contribute to the long term stress and damage to bottling lines. The use of cold aqueous water eliminates these stresses resulting in less bottling line downtime and maintenance cost. Protocols for the safe use of aqueous ozone in bottling lines have been developed by McClain and are available to McClain clients.

Preventing the transfer of spoilage organisms in the winery is important to wine quality and a major concern of the winemaker. Aqueous ozone can be utilized to quickly sanitize all equipment which comes into wine contact eliminating the movement of unwanted microbes within the winery. Protocols for the safe use of aqueous ozone for winery equipment have been developed by McClain and are available to McClain clients.

Sanitizing aircleanwinery floors, walls, drains and other surfaces with aqueous ozone reduces microbes (fungi, yeast, and bacteria), maintains a sanitary winery, and eliminates background odors. Protocols for the safe use of aqueous ozone for surface sanitation have been developed by McClain and are available to McClain clients.

The use of gaseous ozone to control mold, airborne spoilage organisms and odors is a common practice in wineries. Gaseous ozone has also been shown to control fruit flies which are not only a nuisance but are also major vectors in the movement of spoilage organisms around the winery. Protocols for the safe and effective use of gaseous ozone have been developed by McClain and are available to McClain clients.