Wineries CIP Ozone Disinfection


Sanitation of surfaces such as fruit bins, destemmer/crushers, conveyer belts, floors, containers and pipes can be done with the direct application of ozone enriched water. Ozone has been shown to be effective at inactivating E. coli and other microorganisms and can be accomplished easily and efficiently with the use of a Mazzei ozone contacting skid with sanitary ferrule connections. It uses the patented Mazzei GDT™ ozonation process in a compact, portable design.

In barrels, high level contamination can cause wine to be tainted and foul tasting. Traditional practices to deal with this problem include destroying contaminated barrels or treating them. Many processes used for barrel treatment strip out oak essence from the barrels. Mazzei has the solution… begin with a hot water rinse to clean the barrels, dissolve tartrates, and open wood pores for ozone penetration; then efficiently apply the disinfecting power of ozone through the use of a Mazzei GDT ozonation system — a cool rinse with ozonated water sanitizes and shrinks the wood pores without the need for excessive rinsing. Sanitizing barrels with ozone extends the life of the barrels without stripping out the oak essence.

Mazzei GDT contacting systems provide time-tested reliability in high-efficiency ozone mass transfer and off-gas control in a small footprint design. With fewer moving parts and superior technology there is minimal fouling and down time.

GDT Ozone Contacting Skid

CONTACT A MAZZEI SALES ENGINEER to help design a system or check out OZONE RESEARCH

Studies done at California State University, Fresno show the benefits of using ozone for sanitation of oak barrels. Infected oak exposed to 1 mg/L ozone concentration for 2.5 to 10 minutes resulted in significant reduction in B. bruxellensis population as compared to 154º F water for 20 minutes. Another study stated that ozone concentrations from1 mg/L to10 mg/L used on oak had no significant effect on volatile aromatic compounds in the oak — oak essence, including vanilla, smoky, and toasty oak notes remained.