Wineries
In recent years,
ozone also experienced considerable growth in the wine industry,
where it is used for sanitation and cleaning of production
environments, surfaces and containers (barrels, vats, bottles,
tanks, steel) for the bottling of wine. Ozone purifies waste water
and disinfect the bottles quickly and effectively before bottling,
without leaving toxic residues.
Cleansing, in particular, is the removal of organic and inorganic
material that accumulates during the various wine making processes.
The sanitizing inhibits or destroys microbes formed during bottling
and the used equipments. The sterilization of the bottling
equipments is more complicated as many points are inaccessible by
traditional chemical products: for this reason is commonly used hot
water and steam for acetic acid, which are easier to use but they
favor the formation of moisture and mold, with the consequent wear
of the equipment.
Other advantages of using ozone are:
- saving water, energy and time
of treatment;
- destruction of bacteria, viruses, spores,
protozoan cysts and other microorganisms formed in the wine
cellar;
- oxidation of heavy metals such as iron,
manganese, sulfide ions, cyanide ions, large
ions
- ultimate elimination of
odors;
- the contamination of wine and wine-making
processes of alteration and conservation is very
low;
- Ensure of greater security and reliability of the treated product.
