BevTrac Mobile Quality Systems LLC

Practical Winery Sanitation

Napa Valley Wine Technical Group March 26, 2009

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Agenda • Wine Microbiology Overview • What is Sanitation? • Effects of Poor Sanitation • Selecting Cleaners for the Winemaking Process • Selecting Sanitizers for the Winemaking Process • Recommended Sanitation Methods for Equipment and Infrastructure • Cutting Edge Cleaning/Sanitation Practices for Wineries • Methods to Monitor Effectiveness of Cleaning and Sanitation Practices • Establishing Microbiological Criteria for Winery Sanitation Practices • Requirements for a Successful and Sustainable Winery Sanitation Program • Benefits of a Successful and Sustainable Winery Sanitation Program “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Wine Microbiology Overview

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology Where do Wine Spoilage Microorganisms Come From?

• Incoming grapes • Insects (e.g. fruit flies) • Contaminated winery equipment and cooperage ¾ Crush equipment ¾ Barrels ¾ Tanks ¾ Wine hoses and transfer lines ¾ General winery equipment ¾ Bottling line • Obtaining contaminated wine from other wineries • Environmental contamination – atmosphere, water “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology Major Factors Affecting Growth of Wine Microbes • Sanitation practices • pH • Oxygen • Nutrients • Wine storage temperature • Moisture availability • Lag phase time • Generation time

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology How do Wine Microorganisms Spoil Wine? Yeast • Saccharomyces cerevisiae ¾ Secondary fermentation in bottle to

produce haze & CO2 gas • Hanseniaspora uvarum (Kloeckera apiculata) ¾ Produces ester taint (ethyl acetate) ¾ Produce high level of acetic acid – volatile acidity (VA) • Zygosaccharomyces spp. ¾ Turbidity, sediment formation, off‐colors ¾ Secondary fermentation in bottle ¾ Produce high level of acetic acid –VA • Saccharomycodes ludwigii ¾ Produces high conc. of acetaldehyde ¾ Produces flocculent masses as chunks ¾ Can cause wine to become slimy “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology How do Wine Microorganisms Spoil Wine? Yeast

• Brettanomyces spp. ¾ Change the odor and flavor of wine ¾ Spoil cellar and bottled wine by

producing haze, turbidity, CO2, & VA ¾ Aromas: horse blanket, barnyard, wet dog, leathery, medicinal, band‐aid • Candida spp. and Pichia spp. ¾ Form yeast film on wine surface ¾ Produce acetic acid & ethyl acetate • Schizosaccharomyces pombe ¾ Secondary fermentation in bottle ¾ Sediment formation

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology How do Wine Microorganisms Spoil Wine? Bacteria

Acetic Acid Bacteria • Acetobacter spp. ¾ Acetic acid (vinegar) ¾ Acetaldehyde (bruised apple, green, vegetative) ¾ Ethyl Acetate (nail polish remover) • Gluconobacter oxydans ¾ Formation of acetic acid, acetaldehyde, and ethyl acetate

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology How do Wine Microorganisms Spoil Wine? Bacteria Lactic Acid Bacteria • Lactobacillus spp. ¾ High levels of VA ¾ Mousy taint ¾ Diacetyl ¾ Acrolein ¾ Degrades tartaric acid ¾ Ethyl carbamate precursors ¾ Biogenic amines • Pediococcus spp. ¾ Polysaccharides –increase viscosity (ropiness) ¾ Diacetyl ¾ Acrolein ¾ Biogenic amines • Oenococcus oeni ¾ Ethyl carbamate precursors “We Bring the Wine¾ VA Lab to You” ¾ Biogenic amines BevTrac Mobile Quality Systems LLC Wine Microbiology How do Wine Microorganisms Spoil Wine? Mold • Penicillium spp., Trichoderma spp., Cladosporium spp., Fusarium spp. ¾ TCA/TBA taint –Mold forms TCA/TBA taint in presence of phenols and chlorine or bromine ¾ At low concentrations, dulls wine flavors and aromas ¾ At high concentrations, makes wine smell bad (moldy, musty, wet cardboard) ¾ Formed from Phenols + Chlorine or Bromine + Mold ¾ Prevention –high level of sanitation to remove mold, get rid of chlorine & bromine “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology How do Wine Microorganisms Spoil Wine? Mold

• Penicillium spp., Aspergillus spp. ¾ Produce higher alcohols (fusel alcohol) ¾ Produce odors such as musty, mushroom ¾ Mycotoxins (e.g. Ochratoxin A) • Botrytis cinerea, Aspergillus spp., Rhizopus nigricans ¾ Produce glycerol –carbon source for acetic acid bacteria

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Wine Microbiology Prevention & Management of Wine Spoilage Microbes • Methods/practices to manage or prevent wine spoilage microbes: ¾ Sanitation ¾ Enological practices ™ Remove wines from heavy lees ™ Filtration ™ Maintain tank and barrel headspace ™ Alcoholic and malolactic fermentation management ™ Temperature and humidity control ™ Maintain proper staffing levels ¾ Viticultural practices ™ Grape quality –healthy grapes ™ Transport of grapes to winery –clean equipment, low ambient temperature ¾ Wine Preservation ™ Sulfur dioxide ™ Velcorin “We™ LysozymeBring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

What is Sanitation?

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC What is Sanitation?

• Sanitation: Practice of enhancing product quality and shelf life by suppressing microbial growth.

• Disinfection: Complete destruction of specific microorganisms (targeted elimination).

• Sterilization: The complete elimination or destruction of all forms of microbial life.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC What is Sanitation? What is Cleaning and Sanitizing? Are they the same thing? A Three Step Process: • Cleaning ¾ Removal of visible debris or soils (wine, juice, tartrates, fruit) either manually (scrubbing) or mechanically (spraying). ¾ Use detergents in cleaners to penetrate, dislodge, and carry away dirt and debris. • Rinsing ¾ Removal of residual debris and cleaning chemicals. • Sanitizing ¾ Once equipment is visibly clean, a sanitizer can be used to kill the microorganisms present. ¾ Sanitizers by themselves cannot be used to effectively remove “Wedirt, debris, Bring and soils.the Wine Lab to You” BevTrac Mobile Quality Systems LLC What is Sanitation? Major Factors Influencing Effectiveness of Cleaning and Sanitizing • Time: ¾ Increased cleaner contact time, greater amount of soil removed. ¾ Increased sanitizer contact time, greater microbe killing power. • Temperature: ¾ Typically increased temperature leads to improved cleaning power. • Chemical Concentrations: ¾ Chemical concentrations vary depending upon the chemical used, type of organic soil, and the equipment to be cleaned. ¾ Using concentrated form of cleaner/sanitizer is not necessarily better. ¾ Concentration normally reduced as time and temperature are increased. • Mechanical Force: ¾ Simple hand scrubbing with brush to mechanical scrubbing. ¾ Mechanical force aids in soil removal and typically reduces time, temperature, and concentration requirements.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Effects of Poor Sanitation

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Effects of Poor Sanitation

• Presence of fruit, must, juice, skins, seeds, or wine residue serve as sites for accumulation and growth of microorganisms. • Growth of microorganisms can lead to deterioration and spoilage of wine products. ¾ Mold growth can lead to TCA ¾ Brettanomyces growth can spoil wines ¾ Bacteria growth can spoil wines (VA) • Microbe cross contamination. • Effective cleaning and sanitation prevents microbes from accumulating and growing.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Situational Examples: Link Between Poor Sanitation Practices & Poor Wine Quality • Crush Equipment Example ¾ High levels of Lactobacillus in wine, dramatic spike in VA, drop in malic acid, and stuck fermentations. ¾ High levels of Lactobacillus on crush equipment.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Situational Examples: Link Between Poor Sanitation Practices & Poor Wine Quality • Wine Ageing Examples ¾ Example #1: ™ High levels of Brettanomyces cells and 4‐EP/4‐EG in cellared wines. ™ High levels of Brettanomyces cells in wood from barrels. ¾ Example #2: ™ High levels of Brettanomyces cells and 4‐EP/4‐EG in cellared wines. ™ Brettanomyces cells detected on cellar equipment.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Situational Examples: Link Between Poor Sanitation Practices & Poor Wine Quality • Bottling Examples ¾ Example #1: ™ High levels of Brettanomyces cells bottled wines – filtered during bottling. ™ Brettanomyces cells detected in hard line associated with bottling. ¾ Example #2: ™ Zygosaccharomyces, Saccharomyces, and Acetobacter detected in bottled products. ™ Same microbes detected on bottling equipment.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Selecting Cleaners for the Winemaking Process

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Cleaners for the Winemaking Process Commonly Used Cleaners

• Acid Cleaners (Phosphoric Acid) • Caustic Cleaners (NaOH or KOH) • High Pressure Spray Cleaner

• Sodium Percarbonate w/ H2O2 • Trisodium Phosphate (TSP)

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Cleaners for the Winemaking Process Advantages & Disadvantages of Cleaners Cleaner Advantages Disadvantages Acid Cleaners • Reduce mineral deposits –hard water • Not as effective at (Phosphoric Acid) stains & rust removing soils • Soften water • Can be corrosive to stainless steel • Environmental concerns Caustic Cleaners • Effectively cleans heavily soiled • Can pose a safety risk (NaOH or KOH) equipment (removes tartrates) • Can be corrosive on • Effectively removes wine or juice stainless steel above stains recommended • Has some anti‐microbial activity concentrations • Can be re‐used for multiple tanks • Easy to rinse after use • KOH is environmentally friendly “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Cleaners for the Winemaking Process Advantages & Disadvantages of Cleaners

Cleaner Advantages Disadvantages High Pressure • Effectively cleans heavily soiled • Does not effectively remove Spray Cleaner equipment (including tartrates) long‐term stains • Aerosilizes microorganisms • Can cause equipment malfunctions by pene‐ trating into sensitive areas Sodium • Also called “Oxygen Bleach” • Not as effective on heavily Percarbonate • Effectively cleans and bleaches lightly soiled equipment

with H2O2 soiled equipment • Dissolves rapidly in water • Rinses off easily • Considered to be a strong fungicide

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Cleaners for the Winemaking Process Advantages & Disadvantages of Cleaners

Cleaner Advantages Disadvantages Trisodium • Effectively cleans lightly soiled • Low solubility in ambient‐ Phosphate (TSP) equipment temperature water • Phosphates help soften water • Not an effective destaining agent • Not considered to be environmentally friendly

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Selecting Sanitizers for the Winemaking Process

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Sanitizers for the Winemaking Process Commonly Used Sanitizers • Chlorine • Chlorine dioxide • Hot water/Steam • Iodophors (Iodine) • Ozone • Peroxyacetic acid • Quaternary ammonium compounds (QUATS) • Sulfur Dioxide (acidulated) • Citric Acid (?) “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Sanitizers for the Winemaking Process Advantages & Disadvantages of Sanitizers Sanitizer Advantages Disadvantages Chlorine • Very effective; used in wine • High risk of TCA formation industry for decades –not recommended in a winery setting Chlorine Dioxide • Strongest anti‐microbial action – • Requires large upfront broad spectrum capital investment –cheap • Effective over a wide pH range (2 to chemicals 10) • Must be generated on site • Breaks down and inhibits biofilms • Susceptible to heat and UV • Biocidal towards spore‐formers light decomposition • Deodorizer • Corrosive to soft metals: • Does not form carcinogenic copper, brass, and aluminum compounds • Vapors from activation step • Environmentally friendly can be a safety hazard • TCA formation (?) “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Sanitizers for the Winemaking Process Advantages & Disadvantages of Sanitizers

Sanitizer Advantages Disadvantages Hot Water/Steam • Strong and broad anti‐microbial • Expensive energy costs and activity maintenance • Sanitizes cracks and non‐contact • High capital costs to install surfaces via heat conduction • Requires more time to sanitize • Improves effectiveness of soil surface than chemicals removal • Can encourage biofilm formation Iodophors (Iodine) • Strong antimicrobial activity – • Contains iodine –anisole including spore‐formers formation risk • Effective against broad range of • Safety risk microbes • Most effective in narrow pH • Lower use level than chlorine range (4‐5) • Can stain surfaces “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Sanitizers for the Winemaking Process Advantages & Disadvantages of Sanitizers Sanitizer Advantages Disadvantages Ozone • Powerful anti‐microbial activity • Poor solubility in water • Requires very little contact time • Very short half‐life • Potency not affected by pH or • Corrosive to equipment temperature • Reacts with any organic material • Breaks down biofilms • Can be toxic • Deodorizer ¾ Use requires safety • Environmentally friendly monitoring ¾ Can damage tissue in lungs • Cannot be stored for later use • Initial cost for equipment • Lack of long residual activity is a significant drawback for use in large distribution systems

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Sanitizers for the Winemaking Process Advantages & Disadvantages of Sanitizers Sanitizer Advantages Disadvantages Peroxyacetic Acid • Strong antimicrobial activity • One of the most expensive (PAA) over wide pH range (1 to 9) chemical sanitizers • Effective over a wide • Concentrate form has strong temperature range odor & is toxic • Fast antimicrobial activity • Rapidly decomposes in presence • Effective against broad range of of metals microbes • Corrosive to metals such as • Degrades biofilms brass, copper, iron, mild steel, • No post‐rinse required and aluminum • Environmentally friendly • Breaks down most plastics –Use Teflon • More expensive than most sanitizers

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Selecting Sanitizers for the Winemaking Process Advantages & Disadvantages of Sanitizers Sanitizer Advantages Disadvantages Quaternary • Stable over a wide range of pH • Lack of broad‐spectrum activity Ammonium & temperatures against microbes (especially Compounds • Long‐term residual action Gram‐negative bacteria) (QUATS) • Good protection against mold • Inactivated by salts and low pH growth • Leaves residual film –best for • Does not require rinsing external & non‐food surfaces • Non‐corrosive • Moderately toxic at use solutions Sulfur Dioxide • Long shelf life • Anti‐microbial activity is only (Acidulated) • Low cost to use effective at low pH (3‐4) • Does not have a broad spectrum of antimicrobial activity • Very corrosive in presence of moisture “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Recommended Sanitation Methods for Equipment & Infrastructure

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Variables Affecting Sanitation Methods • Age of facility. • Size of facility. • Infrastructure constraints (i.e. sanitary design, enclosed areas). • Environmental constraints (i.e. air quality, water quality). • Availability of labor. • Production constraints (i.e. throughout). • Quality focus. • Management commitment. • “EmployeeWe Bring knowledge the of sanitation. Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Keep Options Open for Cleaner and Sanitizer Use • Some cleaners are better for heavily soiled equipment. • Certain sanitizers are more effective against particular microbes than others. • Removing wines microbes from oak cooperage may require a different sanitizer than from bottling line. • Removing biofilms will require using different sanitation regime. • Periodically change out or continually alternate sanitizers. • Equipment will generally require different cleaners and sanitizers than infrastructure.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Criteria for Selecting Cleaners and Sanitizers • Amount of organic debris. • Type of organic debris (loose, caked, stain, biofilm). • Types of microbes present (if known). • Type of equipment. • Type of material being cleaned or sanitized (stainless steel, wood, plastic) • Cost of cleaner or sanitizer. • Efficacy of cleaner or sanitizer. • Environmental impact (positive, negative, neutral). • Water quality. “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Crush/Cellar Equipment • Equipment includes crush pits, destemmers, presses, tanks, pumps, hoses, hard‐lines, fittings, etc. • Clean and sanitize after each use. • Sanitize before each use: ¾ Depends on sanitizer hold times. • Deep cleaning/sanitizing: ¾ Semi‐annually or annually. ¾ Pre and Post‐harvest.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Routine Cleaning and Sanitation of Oak Cooperage

• Clean with hot water under pressure or steam. • Rinse with ambient temperature water to cool down oak. • Sanitize interior surface with ozonated water. • After emptying, fill with either of the following:

¾ Wine – ideally high alcohol, low pH, high SO2 wine.

¾ SO2/citric acid solution.

¾ SO2 gas ‐ immediately seal up after adding.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Deep Cleaning and Sanitation of Oak Cooperage

• Clean with warm solution of sodium percarbonate for 24 hours. • Rinse with water and neutralize with citric acid. • Rinse with ambient temperature water to cool down oak. • Sanitize interior surface with ozonated water. • After emptying, fill with either of the following:

¾ Wine – ideally high alcohol, low pH, high SO2 wine.

¾ SO2/citric acid solution.

¾ SO2 gas ‐ immediately seal up after adding.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Bottling Line Equipment • Clean and sanitize daily at shutdown: ¾ Clean. ¾ Rinse with ambient temperature water. ¾ Sanitize. • Sanitize daily at startup: ¾ Hot water (180°C for at least 20 minutes) or ¾ Steam (condensate 180°C for at least 20 minutes). • Corking system: ¾ Corker jaws –soaked in 70% ethanol overnight. ¾ Cork hopper –Routinely spray with 70% ethanol. • Ensure integrity of filters on daily basis. • Periodically (quarterly, semi‐annually, annually) conduct deep “cleaning/sanitizingWe Bring theof bottling Wine equipment. Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Ventilation Equipment • Regularly inspect (i.e. quarterly) for microbial growth (mold, yeast, bacteria). • Clean and sanitize if significant growth is present. • Annually conduct thorough cleaning and sanitizing of equipment.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Recommended Sanitation Methods for Equipment and Infrastructure Infrastructure • Infrastructure includes walls, floors, ceiling, support structures, drains, sumps, etc. • Regularly inspect (i.e. quarterly) for microbial growth (mold, yeast, bacteria). • Clean and sanitize if significant growth is present. • Annually conduct thorough cleaning and sanitizing. • Drains and sumps: ¾ Clean accessible portions. ¾ Flush with cleaner (approved drain cleaner) and sanitizer.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Cutting Edge Cleaning/Sanitizing Practices for Wineries

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Cutting Edge Cleaning/Sanitizing Practices for Wineries Assess Sanitary Design of Equipment & Infrastructure • Equipment: ¾ Accessible for inspection, maintenance, cleaning and sanitation. ¾ 316 stainless steel for product contact equipment. ¾ Self‐draining. ¾ Non‐porous, free of cracks and crevices. ¾ Rounded corners. ¾ Smooth welds. ¾ No threaded fittings. • Infrastructure: ¾ Accessible for cleaning and sanitation. ¾ Smooth, sealed, free draining floors –no standing or pooling liquids. ¾ Use non‐paintable and non‐corrosive construction materials. ¾ Air blowing into processing area must be filtered. ¾ Water used for wine production must be filtered. ¾“WeAdequate Bring lighting the Wine Lab to You” BevTrac Mobile Quality Systems LLC Cutting Edge Cleaning/Sanitizing Practices for Wineries

Foam/Gel‐Containing Cleaners Technology Applications Advantages/ Disadvantages • Foam is produced through • Foam/gel equipment and • Cleaner remains in direct the introduction of air into infrastructure: contact w/ surface for long a detergent solution as it is ¾ Crush periods of time sprayed onto the surface ¾ Cellar • Can be used on to be cleaned. ¾ Bottling horizontal or vertical surfaces • Does not penetrate sensitive areas • Requires purchase of equipment • Chemicals can be expensive “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Cutting Edge Cleaning/Sanitizing Practices for Wineries

Ultraviolet Light Technology Applications Advantages/ Disadvantages • Ultraviolet lights that • Reduce microbial loads: • Reduce chemical and water produce high energy ¾ Cellar & bottling equip. use. radiation (between 100 ¾ Oak cooperage after • Potential energy savings and 280 nm). cleaning. for ventilation systems. • Germicidal short waves ¾ Facility infrastructure. • Safety issues. that cause irreversible ¾ Atmosphere. • Cost for equipment and damage to cellular DNA. ¾ Water. maintenance. ¾ Wine. • Wine: ¾ Replace SO2 –oxidation potential. ¾ Impact on sensory profile.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Cutting Edge Cleaning/Sanitizing Practices for Wineries

Dry Ice Blasting Technology Applications Advantages/ Disadvantages • Particles of solid carbon • Surface treatment for • Removes microbial load, dioxide (dry ice) are barrel interiors: tartrate crystals, and wine propelled at high speeds to ¾ Microbe removal residues. strip and clean surfaces. ¾ Rejuvenate oak • Environmentally friendly: character. ¾ Reduces/eliminates • Other equipment and chemical use. infrastructure surfaces ¾ Saves on water use. • Extend barrel life. • Microbes embedded in wood (pores, cracks) may not be removed or destroyed.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Cutting Edge Cleaning/Sanitizing Practices for Wineries

Microwave Sterilization Technology Applications Advantages/ Disadvantages • Microwaves are non‐ • Use in combination • Sterilize winery process ionizing radiation waves with cleaning solutions water and wastewater. that excite water to clean and sterilize • Requires water. molecules at exactly the barrel interiors. • High capital cost for right wavelength to heat • Water and wastewater equipment and them up. treatment. infrastructure. • Hyperthermic conditions • Wine? kill microbes by heating water molecules in cells.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Cutting Edge Cleaning/Sanitizing Practices for Wineries High Power Ultrasonics Technology Applications Advantages/ Disadvantages • Ultrasonic sound waves • Interior barrel cleaning and • Simultaneous cleaning and cause gas bubbles in sanitation including sanitation. liquids to expand and elimination of microbes • Recycle water used for contract thousands of deep into wood. barrels. times per second causing • Cleaning and sanitation of • Eliminates chemical use. them implode (cavitate). oak adjuncts. • Extend barrel life. • Cavitation leads to high • Defoaming products on • Cost of equipment or temps, pressures, and strong bottling line. service. shear‐forces. • Increase fermentation rates. • Processing time. • Results in strong agitation • Sterilize water supply. action for cleaning, • Sterilize wine? accelerates chemical reactions, and breakdown of molecular structures. “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Methods to Monitor Effectiveness of Cleaning & Sanitation Practices

“An ounce of prevention is worth a pound of cure” Benjamin Franklin

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Methods to Monitor Effectiveness of Cleaning & Sanitation Practices Ways to Measure Effectiveness of Cleaning & Sanitation

• Sensory Inspection ¾ Visual ¾ Touch ¾ Smell ¾ Taste • Adenosine Triphosphate (ATP) Test (also called Luminometer Test) • Aseptic Swabbing & Culturing of Microbes

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Methods to Monitor Effectiveness of Cleaning & Sanitation Practices Sensory Inspection • Provides overall picture of cleaning & sanitation effectiveness • Measure cleaning & sanitation by using 4 of 5 senses: ¾ Visual –Does it look clean? ¾ Smell –Does it smell clean? ¾ Touch –Does it feel clean (smooth)? ¾ Taste • How can one measure sensory inspections? ¾ 4‐5 points – Satisfactory (no action) ¾ 2‐3 points – Needs Improvement (action ASAP) ¾ 0‐1 points – Unsatisfactory (immediate action)

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Methods to Monitor Effectiveness of Cleaning & Sanitation Practices Adenosine Triphosphate (ATP) Test

• Real‐time method to measure level of cleanliness on surface • What is ATP? ¾ Adenosine Triphosphate ¾ Chemical found in all animal, plant, and microbial cells, and in product residues • What is ATP test? ¾ Light test ‐ measures cleanliness of surfaces ¾ ATP is measured using an enzymatic reaction, which occurs in the tail of fireflies to produce light ¾ Light emitted is proportional to amount of ATP present • What are measurements for ATP test? ¾ Relative Light Units (RLU) “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Methods to Monitor Effectiveness of Cleaning & Sanitation Practices Aseptic Swabbing & Culturing of Microbes • Swab method to measure level of sanitation on surface • How does microbial swabbing test work? ¾ Apply sterile swab over 4 in. x 4 in. surface area ¾ Swab is transferred to sterile liquid & shaken ¾ Liquid is put on plates which allow microbes to grow • What are results of microbial swabbing test and what do they mean? ¾ Wine spoilage microbes (Brettanomyces, Pediococcus, Acetobacter, Lactobacillus) = Surface/equipment must be re‐cleaned and re‐sanitized immediately ¾ Other microbes = Indicates sanitation compromised; source of contamination should be found • Indicator of effectiveness of sanitation practices/techniques. “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Methods to Monitor Effectiveness of Cleaning & Sanitation Practices ATP Results Do Not Directly Correlate with Microbial Counts • There is no direct correlation between ATP results and microbial counts: ¾ High RLU reading and low microbe counts. ¾ Low RLU reading and high microbe counts. • ATP readings can be combination of benign wine residue and spoilage microbes. • ATP amounts can vary widely between microbes. • Effective sanitation monitoring typically incorporates visual, ATP, and microbial swabbing.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Methods to Monitor Effectiveness of Cleaning & Sanitation Practices Reference Guide for Sanitation Monitoring Methods Method Advantages Disadvantages Recommended Frequency* Visual ¾ Can be completed quickly. ¾ Very subjective. ¾ Each use. Monitoring ¾ All employees can perform. ¾ Not reliable to determine ¾ No cost. sanitary condition. Adenosine ¾ Results are quantitative. ¾ Does not indicate type of ¾ Daily/Weekly Triphosphate ¾ Immediate results. microbes present. (ATP) ¾ Difficult to correlate ATP µbial swabbing. Microbial ¾ Can quantify number and type of ¾ Results not available for ¾ Weekly/ Swabbing/ microbes present. 4 to 7 days. Monthly/ Culturing ¾ Can be used to trend sanitary Quarterly condition of facility/equipment. ¾ Proactive method to improve wine quality. “We Bring the Wine Lab to You” * Varies by equipment/facility size/risk BevTrac Mobile Quality Systems LLC

Establishing Microbiological Criteria For Winery Sanitation Practices

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Establishing Microbiological Criteria for Winery Sanitation Practices • Develop a historical database of sanitation data (ATP tests and/or microbiological swabbing/culturing tests) for your facility. • Use combination of this data, wine science literature, and industry experts to define acceptable limits (control limits) for: ¾ ATP ¾ Microbial loads • Use these control limits to ensure effectiveness of cleaning and sanitation practices. • Establish corrective action policy if control limit(s) is exceeded: ¾ Additional cleaning and/or sanitizing ¾ Root cause analysis

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Requirements for a Successful & Sustainable Winery Sanitation Program

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Requirements for a Successful & Sustainable Winery Sanitation Program • Management commitment • Knowledge of process, people, regulations, equipment, budget, and customer expectations • Define baseline sanitary state of facility: ¾ Review current written and verbal sanitation practices. ¾ Identify potential sanitary design problems. ¾ In‐depth sanitation assessment of equipment, infrastructure, & environment. • Develop and implement an effective program: ¾ Find cleaners and sanitizers that have high efficacy, are cost effective, & minimally impact environment. ¾ Sanitation standard operating procedures (SSOPs). ¾ Master cleaning and sanitation schedule. ¾ Good Manufacturing Practices (GMP) program ¾ Sanitation specifications for equipment and infrastructure. • Sanitation maintenance program: ¾ Routine monitoring of sanitation effectiveness. ¾ Continuous process improvement. ¾ Documentation reviews. • Ongoing sanitation training and education “We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Benefits of a Successful & Sustainable Winery Sanitation Program

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC Benefits of a Successful & Sustainable Winery Sanitation Program

• Improved wine quality. • Increased productivity and operating efficiency. • Greater consistency of products. • Reduced product downgrades. • Reduced rework. • Reduced production costs. • Reduced hold times for finished products. • Reduced environmental impact. • Achieve creative/innovative edge over competitors. • Employee empowerment confidence, performance, and communication.

“We Bring the Wine Lab to You” BevTrac Mobile Quality Systems LLC

Winery Sanitation A critical component of wine quality

“We Bring the Wine Lab to You”