Ozone in Wineries

With theozone an effective disinfection is achieved without reaching the total sterilization of the barrel, keeping the colonies of yeasts and bacteria under control without specific operations
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High Disinfection

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Barrel Regeneration

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Unaltered Aromas

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Elimination of Bad Odours

Why use ozone in wineries?

After constant studies and evolution over several years, we are offering wineries a totally flexible, expandable and reprogrammable installation system in all phases of the internal and external washing and ozone sanitization processes.

With ozone, effective disinfection is achieved without total sterilization of the barrel We keep the yeast and bacteria colonies under control without specific operations since we take advantage of the time of the wash itself.

The ozone gives new life to the barrel especially in the oldest and most polluted ones, they are rejuvenated.

 

Ozone for corks

The cork is not responsible for the smell of mold that deteriorates the quality of wines, is a material that can be easily contaminated by anisoles during processing, especially during bleaching by chlorine treatment, but also the industrial environment in which cork stoppers are produced can be the source of contamination. Therefore, among the measures aimed at reducing the risk of contamination during the production of cork stoppers is that of use of ozone for microbial control as well as for the air disinfection industry environment which will avoid, in addition to the proliferation of moulds and yeasts, airborne TCA contamination. In fact, ozone is currently being used in different corkscrews for deodorizing and disinfecting cork stoppers.

Grapes Wash

Chlorophenols have been widely used for decades as pesticides and wood preservatives; as a consequence, and due to their high persistence (up to decades), they have become one of the most important and ubiquitous groups of pollutants, being found in practically all ecosystems. Likewise, Brettanomyces, as we have already pointed out, can be abundant in the vineyards, so the yeast reaches the press attached to the grapes, so it is the raw material itself that introduces the contamination. In the case of both halophenols and Brettanomyces on the surface of the grapes, washing them with correctly ozonized water can eliminate both problems by easily destroying the ozone, both microorganisms and compounds of an aromatic nature such as halophenols.

Benefits

of the Ozone

Ozone in Barrels

Removes Yeast

  • Pichia
  • Zigosacharomyces
  • Mansenula
  • Brettanomyces
  • Saccharomyces

Ozone in Wine

Kills Bacteria

  • Leuconotoc
  • Pediococcus
  • Lactobacillus
  • Acetobacter

Benefits

of the Ozone

Ozone in Barrels

Removes Yeast

  • Pichia
  • Zigosacharomyces
  • Mansenula
  • Brettanomyces
  • Saccharomyces

Ozone in Wine

Kills Bacteria

  • Leuconotoc
  • Pediococcus
  • Lactobacillus
  • Acetobacter

“Removing impurities from the air by sterilizing it with ozone eliminates 98% of the chances of contracting infectious diseases”

RENAUD LAPORT

What equipment is used to apply the ozone to the wineries?

Wineries 5

GBH - Ozone Equipment for Industrial Disinfection

This is equipment for cleaning and disinfecting cellars and barrels, for example, or all those facilities that may need to be cleaned and disinfected. Mobile equipment for application of ozonized water under pressure. They can be used for the elimination of Anisoles and Brettanomyces, it is a non-contaminating alternative to chlorine and much more practical.

Wineries 6

GBI - Equipment to Disinfect, Wash or Purify

Ozone generator prepared for those places that need to be disinfected, washed or purified with water, homes, machines, fruits, utensils or industrial vehicles. This model is grouped with a self-starting system by water flow. No need for any operator to start it up.
Your ozone production will be different, depending on each customer.

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Frequently Asked Questions

How do you supply the ozone in the barrels?

  • In the gaseous state, depending on the pressure, the ozone penetrates deep into the pores of the wood.

Concentration 30/50 g/per m3 of air used.

  • In the liquid state, water is the vehicle for transporting the ozone so the concentration can be very low or high depending on the needs and is perfectly controllable. Concentration from 0.1 ppm to 5 ppm.

Is frequent use convenient?

Yes. It prevents the appearance of viral epidemics and eliminates all types of volatile organic compounds that vitiate the interior air (ammonia, urea, scatol, indol) causing their destruction through oxidation.

Do you generate waste in the process of removing volatile organic compounds?

No. As a residue of these reactions is the production of oxygen, so we get a greater oxygenation of the room, very beneficial for the development of animals.

How long does the treatment take to regenerate the barrels?

To recover old barrels the contact time can be longer than 5 minutes

How do the generators work?

Our generators work in a MANUAL or AUTOMATIC way.

MANUAL: the ozone production is manually regulated through a multiturn potentiometer located on the front panel of the control panel and ranges from 0 to 100% of the ozone production.

AUTOMATIC: the ozone production is automatically regulated by an external 4-20 mA signal. Proceeding with a potentiostatic or polarographic probe. (4 =0% 20=100%). Therefore the amount of ozone required can be selected according to the condition of the barrels. Our equipment can, at the buyer’s option, be built to work in either the gaseous or liquid state.

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