The viticultural industry constitutes a very important sector not only within Spain, but within the entire European Union, which holds a predominant place in the vine-growing market worldwide: it represents 45% of the vine-growing surface across the planet, 65% of the production, 57% of the consumption and 70% of the exportations.
Within this sector there has been a clear manifestation of a deep concern about the contaminations produced by exogenous factors when actually making the wines and which interfere with the optimal perception of said wines, affecting their commercialisation.
These contaminations cause unwanted smells and flavours in wines (“musty smell”, “rat smell” and even “medicine-like” or “horse-urine” odours) that can ruin all the efforts of the winemakers.
There are two factors of different origin that bring about these contaminations: a chemical one, caused by the so-called “anisoles” and a microbiological one, made up of yeasts of the Brettanomyces type.
In both cases the implementation of a good cleaning and disinfection system, eliminating the use of any chlorine-based product, can reduce the risk that these problems emerge to the utmost, resulting in an unrivalled option: the use of ozone in tasks which involve the washing and disinfection of equipment and facilities, as well as in the air inside the wine cellars, since its powerful oxidising action is capable not only of destroying any type of microorganism, but also aromatic chemical compounds (like anisoles) that degrade harmless molecules.