Again, you are asked to take over the sanitation program for a winery. This wine
ID: 835416 • Letter: A
Question
Again, you are asked to take over the sanitation program for a winery. This winery is brand new, with the types of equipment listed above. The owners do not want to use anything except COLD water in the winery, because they want to encourage a natural flora to make "natural" wines.
What are the legal, moral, ethical, winequality or other issues you need to discuss with them? What are your options for complying with food law and still trying to meet their expectations for "natural" wine?
(I'm calling this an essay question, but it is more like a short answer. I just wanted you to have enough room to say what you want to say)
Explanation / Answer
In the past, standard sanitation practices included the use of chlorinated cleaners for sanitation of winery equipment, followed by a citric acid rinse to neutralize the chlorine.
Today, winery sanitation practices are much different.The use of ozonated water for sanitation was presented about 10 years ago and was quickly adopted by the wine industry.Typical applications for ozone in the wine industry include: barrel washing, surface and equipment sanitization, tank cleaning, and clean-in-place (CIP) of process and transfer piping.
Legal issues:These issues are related to use of any hazarous chemical in the above described process. One should not use any illegal chemicals.
Ethical Issue:Use of any inhuman stuff, which can harm the morals and ethics of others should be prohibited.
Winquality:It is the subject to be experimentally tested for its all dimensional fit usage.
If the process satisfies these issues then by using natural flora natural wines can be encouraged.