Articles
Microbiological control in a winery: a case study with stainless-steel tanks for wine storage
Article number
1418_50
Pages
401 – 406
Language
English
Abstract
Within a winery, the objective of microbiological monitoring is to uphold the wine quality.
Therefore, the cleaning and monitoring of the winemaking and wine storage are crucial to ensure the microbiological and sensory quality of wine.
This study aimed to determine the difference in microbiological contamination among different cleaning control points in stainless-steel tanks for wine storage.
In the initial stage, samples were collected, after cleaning and sanitizing, from 17 stainless-steel tanks between January and March 2023. Molds and yeasts quantification was carried out using the Wallerstein Laboratory Nutrient (WLN) agar medium.
Sampling points on each empty storage tank included the graduated scale, the sampling tap, the tank’s interior, and the main tap for wine release.
Following analysis of the first results and corrective cleaning measures applied to all tanks, samples were once again collected, in the same conditions as in the initial stage, from 16 stainless-steel tanks between March and April 2023. Bioluminescence tests, employing all-in-one ATP sampling tests, were conducted at the same sampling points.
The results obtained from the sanitized tanks showed that the graduated scale of the tanks was the sampling point where the highest loads of yeasts and molds were detected, while the inside of the tank showed the lowest levels of contamination.
In conclusion, the cleaning of stainless-steel tanks is a process requiring the use of more efficient disinfection and washing chemical agents.
Additionally, it demands the disassembly of components (if technically feasible), especially at critical points more susceptible to microbiological contamination, such as the graduated scale.
Therefore, the cleaning and monitoring of the winemaking and wine storage are crucial to ensure the microbiological and sensory quality of wine.
This study aimed to determine the difference in microbiological contamination among different cleaning control points in stainless-steel tanks for wine storage.
In the initial stage, samples were collected, after cleaning and sanitizing, from 17 stainless-steel tanks between January and March 2023. Molds and yeasts quantification was carried out using the Wallerstein Laboratory Nutrient (WLN) agar medium.
Sampling points on each empty storage tank included the graduated scale, the sampling tap, the tank’s interior, and the main tap for wine release.
Following analysis of the first results and corrective cleaning measures applied to all tanks, samples were once again collected, in the same conditions as in the initial stage, from 16 stainless-steel tanks between March and April 2023. Bioluminescence tests, employing all-in-one ATP sampling tests, were conducted at the same sampling points.
The results obtained from the sanitized tanks showed that the graduated scale of the tanks was the sampling point where the highest loads of yeasts and molds were detected, while the inside of the tank showed the lowest levels of contamination.
In conclusion, the cleaning of stainless-steel tanks is a process requiring the use of more efficient disinfection and washing chemical agents.
Additionally, it demands the disassembly of components (if technically feasible), especially at critical points more susceptible to microbiological contamination, such as the graduated scale.
Publication
Authors
E. Ribeiro, S. Dias, A. Ferreira, I. Santos, O. Amado, G. Botelho
Keywords
microbiological contamination, wine tanks, cleaning process, wine quality
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