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Anti-Contamination Tips for Successful Bottling

Make sure you've covered all the bases to ensure a stable final product in the package. This article discusses several sources of potential bottling day contamination.

Bottling is a Critical Control Point

Bottling is typically the last critical control point before wine leaves the control of the producer. It is especially important at this stage to ensure that spoilage microorganisms are completely excluded from the final product. Several factors affect the success or failure of this critical control point including equipment sanitation and sterile filtration. For tips on filtration, see "Filtration Checklist for Successful Bottling."

In addition to good general sanitation practices, below are some less obvious things to consider when it comes to ensuring a stable product in the bottle:

AVOID LARGE SO2 ADDITIONS

Refrain from making large (>20ppm) SO2 additions right before bottling. Such substantial additions can potentially shock and shrink bacteria to a size small enough to pass through the final filter when enough pressure is applied. Instead, adjust your dissolved oxygen to the lowest possible levels (<0.5ppm) to keep the SO2 as efficient as possible and remember to re-check SO2 after sparging.

properly clean bottling equipment

Bottling lines and associated equipment should be cleaned and sanitized at shut-down and again at start-up if a pre-determined internal cleaning. An external cleaning of the filler should be conducted at start-up, shut down, and at various time in-between (e.g. scheduled breaks, production downtimes).

DESTAINEX-LF is a great option for cleaning bottling equipment. It was specifically formulated for the wine industry to remove protein, color stains, and neutralize microbial contaminants. DESTAINEX-LF is compatible with all bottling line equipment materials; it’s non-corrosive, non-tainting to wine, and is fully biodegradable.

Download the DESTAINEX-LF bottling line cleaning protocol below:

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USE "CLEAN" WATER FOR CLEANING

Make sure your bottling line is cleaned and sanitized properly and frequently with clean water. The organisms that live in water are generally not beverage-spoilage organisms; However, water is a fantastic solvent and it can contain many other notable impurities. Some of these impurities can cause scale on equipment, which can be hiding places for biofilms. They can also interfere with the efficacy of your cleaners. One option for water filtration is the SCOTTCART™ AQUA housing and cartridge filter system comprised of a three-stage filter ending with a 0.3μ cartridge to produce a microorganism-reduced, suspended-solid-free water.

STERILE FILTER GASSES

Chemical and microbial contamination from compressed gases is an under-appreciated risk during bottling. Consider the sterile filtration of all gases used during bottling or sparging.

FINAL PACKAGE STABILIZATION

It is important to note that sterile filtration does not lead to package stability due to possible bottling/canning equipment or package contaminations. An increasingly popular method to ensure final package stability is Velcorin® treatment. Velcorin deactivates spoilage microorganisms including yeasts that can cause refermentation, and others that may produce unacceptable sensory attributes. Due to the unique physical properties of Velcorin, a Velcorin doser is required to atomize it into the product at the point of packaging. For more information on using Velcorin, see "Velcorin for Wine Production" or "Velcorin for Cider Production."

Filtration and sterile filtration, while they don't lead to final package stability are still highly recommended for many reasons. One being that Velcorin is less effective if the microbial load is too high. There are special considerations about sterile filtration and bottling timing - for more information see "Filtration Checklist for Successful Bottling."

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