Wine production is a very meticulous process. From harvesting the grapes to bottling, each step must be carried out with the utmost care to ensure the quality and safety of the final product. Wine bottling is no exception to this rule and requires impeccable hygiene to prevent any contamination that could alter the wine. This is why disinfecting the bottling line is essential to ensure the safety of the wine and preserve its organoleptic qualities.
Why disinfect a bottling line?
Bottling lines are environments conducive to the growth of harmful microorganisms such as unwanted yeasts, bacteria and moulds.
Poor hygiene on a bottling line can have very serious consequences, as contamination can not only alter the wine’s aromas but also cause defects such as premature oxidation or the appearance of unwanted gases in the bottle. In summary, here are the two main risks of insufficient disinfection:
- Degradation of wine quality: bacterial contamination can alter the balance of aromas and cause defects such as sourness or excessive bitterness.
- Alteration of wine stability: certain lactic bacteria can cause refermentation in the bottle, resulting in cloudiness and undesirable overpressure.
This is especially true when switching to alcohol-free or low-alcohol products, as these are by definition more fragile and prone to fermentation.
Hence the importance of thoroughly disinfecting all bottling line equipment to eliminate these microorganisms and avoid the risk of cross-contamination between different production batches. This precaution is particularly crucial in facilities where several batches are bottled in succession.
Best practices for effective disinfection during wine bottling
In order to implement an effective disinfection/sanitation routine for a bottling line, here are some essential recommendations:
- Pre-cleaning: before disinfecting, it is important to remove wine residues and other impurities by rinsing with hot water or using suitable alkaline solutions.
- Use specific disinfectant products: these will enable you to effectively eliminate micro-organisms without leaving any unwanted residues. Follow the bottling line manufacturer’s recommendations carefully before applying a disinfectant to avoid damaging your equipment.
- Regular microbiological checks: do not hesitate to take samples to analyse the presence of microorganisms in order to verify the effectiveness of the disinfection protocol and adapt it if necessary.
Focus on wine bottle rinsing
In a bottling line, the rinser plays a crucial role in disinfection. This equipment sterilises and rinses bottles before they are filled.
At COSTRAL, we offer a machine capable of sterilising and rinsing bottles.
In the steriliser version, our rinser can be used with a 0.5% peracetic acid solution, with immediate injection allowing for a long action time. The injection of ‘germ-free’ water is scheduled on the return stroke, with a draining time of approximately 15 seconds after the second injection, but more than 30 seconds if there is only one injection of water (with nitrogen, for example), (variable depending on the model and speed).
This rinser is also equipped with a unique inerting device with retractable cannulas that removes up to 99% of the oxygen present in the bottle (see our page on rinsing and sterilising machine for empty bottles NEPTUNE for more information).
Designed with bacteria-resistant materials (mainly stainless steel and 316 L food-grade stainless steel for parts in contact with the product) and with easily removable parts (e.g. quick removal of spouts without tools or seals), our wine bottling lines guarantee perfect cleaning and sterilisation for all their equipment. In addition, there is a high-performance rinser that rinses, sterilises and inertises bottles at a rate suited to your production. For more information, please do not hesitate to contact us!