Winery Sanitation: Using Temperature Indicator Labels to Verify Hot Water Cleaning
Sanitation is one of the most critical and technically demanding aspects of winery operations. The same warm, nutrient-rich, slightly acidic environment that supports yeast during fermentation is also hospitable to a range of spoilage microorganisms — Acetobacter, Lactobacillus, Brettanomyces, and wild yeasts — that can devastate wine quality if given the opportunity to establish themselves in processing equipment. Hot water cleaning, combined with appropriate chemical sanitisers, is the front l
- Temperature Indicators Staff
- Tags: BRC Brettanomyces CIP hot water cleaning SALSA temperature monitoring wine production winery sanitation
