Cleaning and sanitation protocols are an integral part of any quality assurance program. These consecutive and complementary steps help to preserve wine quality by controlling the microbial populations associated with all stages of the winemaking process.
Cleaning (n): the active removal of both inorganic (mineral) and organic substances from wine contact surfaces.
Sanitation (n): reduction of viable population of contaminating cells. This is different from both sterilization and disinfection.
Benefits/Basics of AiRD Products:
- Specially formulated for the wine industry
- Cleaners contain chelators and surfactants for more efficient cleaning
- Cleaners can be used effectively over a wide temperature range
- Products have low environmental impact, fast biodegradation and recyclable packaging
For practical tips on cleaning protocols and details on these products, please visit the AiRD Innovations in Chemistry blog.