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1. The significance of sterilization in the wine industry
In the processing and production of wine, beer, and beverages, the control of bacteria and microorganisms is an extremely important factor.This is related to the quality of alcohol, especially wine.I believe that friends who have made their own wine have more or less experienced the painful experience of turning grapes into vinegar.
The wine-making process requires the participation of specific microorganisms, while the bottling process requires complete sterility.Sterilization runs through the entire wine bottling process.The sterilization significance of the wine industry, like a wife's birthday gift, is of great importance.
2. Ozone replaces traditional disinfection and preservation agents and becomes a new type of disinfection method in the wine industry
2.1 Disadvantages of traditional disinfectant additives
Traditional disinfection and preservation methods such as sulfur dioxide, bus disinfection, sulfites, etc. have residues, secondary pollution, incomplete disinfection, and cumbersome operation. Ozone, as an emerging disinfection method, has become more and more common in wine production. [**]pplication.
2.1.1 Sulfur dioxide SO2, a gas with a pungent odor, is used to prevent decay during grape storage.[**]lthough its anticorrosive effect is obvious, it is corrosive.It can lead to severe allergic reactions, and even asthma or cause the onset of patients with asthma.In addition, excessive sulfur dioxide can cause the wine to have a sour taste
2.1.2 Sulfites are used as anticorrosive and fresh-keeping agents in the brewing of wine.It is added to wine to prevent oxidation of wine and extend the shelf life.
In addition to its own toxicity, poor handling or excessive consumption can cause the wine to have a sour taste, which can lead to a deterioration in the taste of the wine.However, if the concentration is not enough, it will not play a role in sterilization and anticorrosion.Therefore, it has become an “unstable molecule” in the traditional disinfection and anticorrosive process, which can cause some wines to break.This reminds Xiaobian of "[**] Beautiful Year" directed by Ridley Scott, where the male protagonist vomits out the “lost Corner” after taking a sip.Of course, that is by no means because sulfites are used too much.
2.1.3 High-temperature water Some wine companies use high-temperature water to clean wine bottles for disinfection, so as to avoid the residue of traditional disinfectants.However, the actual disinfection effect is poor and cannot meet the sterilization requirements.
2.2 Ozone sterilization mechanism [This part is currently said all over the world]
Ozone relies on its oxidative properties to produce a strong killing effect on microorganisms such as viruses, bacteria, and molds.The sterilization process is a biochemical oxidation reaction.Ozone sterilization has the following three forms: ① Ozone oxidation decomposes the gluconases necessary for the internal oxidation of glucose by bacteria.② It directly interacts with bacteria and viruses, destroys their cell walls, DN[**] and RN[**], breaks down macromolecular polymers such as proteins, lipids, and polysaccharides, and destroys the material metabolism, growth, and reproduction process of bacteria.③ Penetrate the cell membrane tissue, invade the cell membrane and act on the outer membrane lipoproteins and internal lipopolysaccharides, causing cell permeability distortion, leading to cell dissolution and death, and the genetic genes, parasitic strains, parasitic virus particles, bacteriophages, mycoplasma and pyrogenes (bacterial and viral metabolites, endotoxins) in the body of dead bacteria are dissolved and denatured to death.Looking at the principle of the action of aseptic technology on microorganisms, it can be divided into three types: antibacterial, bactericidal and lysosomal.It can be seen that ozone sterilization belongs to lysozoa and is a very thorough form of the three sterilization methods.
2.3 The sterilization and preservation advantages of ozone
Ozone sterilization has the characteristics of broad spectrum, high efficiency, fast and pollution-free.
2.3.1 Broad-spectrum bactericidal ozone can kill almost all bacteria, viruses, spores and other microorganisms.It includes harmful microorganisms such as Escherichia coli, mold, yeast, aflatoxin, and wine bacteria in air, water, and wine.
2.3.2 Rapid sterilization One of the outstanding advantages of ozone sterilization is that the concentration disappears instantly.The sterilization speed of ozone is 3,000 times that of ultraviolet light and 600 times that of chlorine.Ozone is different from traditional disinfectants. Generally, disinfectants require a certain amount of sterilization time to complete sterilization through progressive and cumulative bactericidal effects.The sterilization of ozone is when the ozone concentration (especially in water) exceeds a certain threshold value, the sterilization can be completed instantly.
2.3.3 Environmentally friendly sterilization Ozone is reduced to oxygen and water after sterilization, without any chemical residues and pollution, and is a very environmentally friendly fungicide.
2.3.4 Efficient sterilization Because of the strong oxidation of ozone, when the ozone concentration reaches the standard (see the national standard for ozone generator concentration), its sterilization capacity and speed are higher than that of traditional disinfectants in the wine industry: ultraviolet light, chlorine dioxide, potassium permanganate, sulfur dioxide (sulfur fumigation), formaldehyde (formalin).
2.3.5 Produce healthier and better-tasting wines
The ozone disinfection process is used instead of sulfites to produce wine, which can produce healthy wine.Not only does it not contain sulfites that can cause allergies, which reduces allergic reactions to a very low level, but it also retains the original quality and taste of the wine.Do you want to taste the ozone-sterilized wine?
3. [**]pplication plan of Health KQ-Tech ozone generator in the wine industry：
3.1 Sterilization of wine bottles The ozone generator is mainly used in the sterilization of wine bottles for filling in wine production.The working procedures are: [**]fter the empty bottle enters the equipment, it is first rinsed with an aqueous solution of high-concentration ozone. [**]fter emptying, it is rinsed with filtered ozone-free water, and then rinsed with sterile fresh water. [**]fter emptying, it is blown with sterile filtered air by means of a blower pipe.
The sterilized empty bottles can meet the process requirements and sterilization standards after microbial inspection, which provides an important guarantee for the microbial stability of wine in an important part of post-treatment.
3.2 Storage and preservation of grapes
By using several different storage methods for comparison, 90% of the grapes preserved with ozone have not rotted.The effect is the same as sulfur dioxide.Not only that, the content of antioxidants in ozone-preserved grapes is 4 times that of untreated grapes.This means that not only ozone can store grapes well, but also the shelf life can be greatly extended.
3.3 Disinfection of production environment
The use of ozone gas, in addition to the preservation of grapes, can also thoroughly disinfect the air in the bottle washing room, the raw material room, the packaging room, the laboratory, the dressing room, the fermentation workshop, the wine storage workshop, the material room and the filling room, and assist in the disinfection and sterilization of the roof walls, ground grooves, work clothes, shoes and hats, workbench, tools, equipment and facilities surfaces, etc., to reduce or eliminate mildew spots.In addition, it can also remove odors and odors from the air and make the air in the environment clean and fresh.
Fourth, the production of high-quality wine requires water for bottle washing
High-clean wine bottles are one of the keys to producing high-quality wines.Therefore, there are strict requirements for the water used for bottle flushing, whether it is ozone water or fresh water flushing, clean water sources are required.[**]fter the bottle is rinsed, the following three conditions must be met：
1. There is no mineral pollution on the inner wall of the bottle.
2. There is no microbial pollution in the bottle；
3. There is no secondary pollution by chemical disinfectants.
Rinse the wine bottle with ordinary water, because ordinary water contains minerals or impurities, and minerals will scale on the bottle wall, affecting the quality of the wine; ordinary water also contains microorganisms and bacteria, which will affect the quality and shelf life of the wine.
Health KQ-Tech engineers saw in a manufacturer in Beijing that the manufacturer's bottled water is not only recycled, but also uses chemical cleaners and disinfectants, and the entire circulating water process only has sand filtration and activated carbon, and the water quality of the effluent is completely not up to the requirements, so it is inevitable that bacteria exceed the standard.
Therefore, in order to produce high-quality wine, it is necessary to ensure that high-clean bottles are achieved through strict requirements for flushing water.Of course, the use of pure water is a bit extravagant, and ultrafiltration water can be used to improve water quality.
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1. The significance of sterilization in the wine industry
In the processing and production of wine, beer, and beverages, the control of bacteria and microorganisms is an extremely important factor.This is related to the quality of alcohol, especially wine.I believe that friends who have made their own wine have more or less experienced the painful experience of turning grapes into vinegar.
The wine-making process requires the participation of specific microorganisms, while the bottling process requires complete sterility.Sterilization runs through the entire wine bottling process.The sterilization significance of the wine industry, like a wife's birthday gift, is of great importance.
2. Ozone replaces traditional disinfection and preservation agents and becomes a new type of disinfection method in the wine industry
2.1 Disadvantages of traditional disinfectant additives
Traditional disinfection and preservation methods such as sulfur dioxide, bus disinfection, sulfites, etc. have residues, secondary pollution, incomplete disinfection, and cumbersome operation. Ozone, as an emerging disinfection method, has become more and more common in wine production. [**]pplication.
2.1.1 Sulfur dioxide SO2, a gas with a pungent odor, is used to prevent decay during grape storage.[**]lthough its anticorrosive effect is obvious, it is corrosive.It can lead to severe allergic reactions, and even asthma or cause the onset of patients with asthma.In addition, excessive sulfur dioxide can cause the wine to have a sour taste
2.1.2 Sulfites are used as anticorrosive and fresh-keeping agents in the brewing of wine.It is added to wine to prevent oxidation of wine and extend the shelf life.
In addition to its own toxicity, poor handling or excessive consumption can cause the wine to have a sour taste, which can lead to a deterioration in the taste of the wine.However, if the concentration is not enough, it will not play a role in sterilization and anticorrosion.Therefore, it has become an “unstable molecule” in the traditional disinfection and anticorrosive process, which can cause some wines to break.This reminds Xiaobian of "[**] Beautiful Year" directed by Ridley Scott, where the male protagonist vomits out the “lost Corner” after taking a sip.Of course, that is by no means because sulfites are used too much.
2.1.3 High-temperature water Some wine companies use high-temperature water to clean wine bottles for disinfection, so as to avoid the residue of traditional disinfectants.However, the actual disinfection effect is poor and cannot meet the sterilization requirements.
2.2 Ozone sterilization mechanism [This part is currently said all over the world]
Ozone relies on its oxidative properties to produce a strong killing effect on microorganisms such as viruses, bacteria, and molds.The sterilization process is a biochemical oxidation reaction.Ozone sterilization has the following three forms: ① Ozone oxidation decomposes the gluconases necessary for the internal oxidation of glucose by bacteria.② It directly interacts with bacteria and viruses, destroys their cell walls, DN[**] and RN[**], breaks down macromolecular polymers such as proteins, lipids, and polysaccharides, and destroys the material metabolism, growth, and reproduction process of bacteria.③ Penetrate the cell membrane tissue, invade the cell membrane and act on the outer membrane lipoproteins and internal lipopolysaccharides, causing cell permeability distortion, leading to cell dissolution and death, and the genetic genes, parasitic strains, parasitic virus particles, bacteriophages, mycoplasma and pyrogenes (bacterial and viral metabolites, endotoxins) in the body of dead bacteria are dissolved and denatured to death.Looking at the principle of the action of aseptic technology on microorganisms, it can be divided into three types: antibacterial, bactericidal and lysosomal.It can be seen that ozone sterilization belongs to lysozoa and is a very thorough form of the three sterilization methods.
2.3 The sterilization and preservation advantages of ozone
Ozone sterilization has the characteristics of broad spectrum, high efficiency, fast and pollution-free.
2.3.1 Broad-spectrum bactericidal ozone can kill almost all bacteria, viruses, spores and other microorganisms.It includes harmful microorganisms such as Escherichia coli, mold, yeast, aflatoxin, and wine bacteria in air, water, and wine.
2.3.2 Rapid sterilization One of the outstanding advantages of ozone sterilization is that the concentration disappears instantly.The sterilization speed of ozone is 3,000 times that of ultraviolet light and 600 times that of chlorine.Ozone is different from traditional disinfectants. Generally, disinfectants require a certain amount of sterilization time to complete sterilization through progressive and cumulative bactericidal effects.The sterilization of ozone is when the ozone concentration (especially in water) exceeds a certain threshold value, the sterilization can be completed instantly.
2.3.3 Environmentally friendly sterilization Ozone is reduced to oxygen and water after sterilization, without any chemical residues and pollution, and is a very environmentally friendly fungicide.
2.3.4 Efficient sterilization Because of the strong oxidation of ozone, when the ozone concentration reaches the standard (see the national standard for ozone generator concentration), its sterilization capacity and speed are higher than that of traditional disinfectants in the wine industry: ultraviolet light, chlorine dioxide, potassium permanganate, sulfur dioxide (sulfur fumigation), formaldehyde (formalin).
2.3.5 Produce healthier and better-tasting wines
The ozone disinfection process is used instead of sulfites to produce wine, which can produce healthy wine.Not only does it not contain sulfites that can cause allergies, which reduces allergic reactions to a very low level, but it also retains the original quality and taste of the wine.Do you want to taste the ozone-sterilized wine?
3. [**]pplication plan of Health KQ-Tech ozone generator in the wine industry：
3.1 Sterilization of wine bottles The ozone generator is mainly used in the sterilization of wine bottles for filling in wine production.The working procedures are: [**]fter the empty bottle enters the equipment, it is first rinsed with an aqueous solution of high-concentration ozone. [**]fter emptying, it is rinsed with filtered ozone-free water, and then rinsed with sterile fresh water. [**]fter emptying, it is blown with sterile filtered air by means of a blower pipe.
The sterilized empty bottles can meet the process requirements and sterilization standards after microbial inspection, which provides an important guarantee for the microbial stability of wine in an important part of post-treatment.
3.2 Storage and preservation of grapes
By using several different storage methods for comparison, 90% of the grapes preserved with ozone have not rotted.The effect is the same as sulfur dioxide.Not only that, the content of antioxidants in ozone-preserved grapes is 4 times that of untreated grapes.This means that not only ozone can store grapes well, but also the shelf life can be greatly extended.
3.3 Disinfection of production environment
The use of ozone gas, in addition to the preservation of grapes, can also thoroughly disinfect the air in the bottle washing room, the raw material room, the packaging room, the laboratory, the dressing room, the fermentation workshop, the wine storage workshop, the material room and the filling room, and assist in the disinfection and sterilization of the roof walls, ground grooves, work clothes, shoes and hats, workbench, tools, equipment and facilities surfaces, etc., to reduce or eliminate mildew spots.In addition, it can also remove odors and odors from the air and make the air in the environment clean and fresh.
Fourth, the production of high-quality wine requires water for bottle washing
High-clean wine bottles are one of the keys to producing high-quality wines.Therefore, there are strict requirements for the water used for bottle flushing, whether it is ozone water or fresh water flushing, clean water sources are required.[**]fter the bottle is rinsed, the following three conditions must be met：
1. There is no mineral pollution on the inner wall of the bottle.
2. There is no microbial pollution in the bottle；
3. There is no secondary pollution by chemical disinfectants.
Rinse the wine bottle with ordinary water, because ordinary water contains minerals or impurities, and minerals will scale on the bottle wall, affecting the quality of the wine; ordinary water also contains microorganisms and bacteria, which will affect the quality and shelf life of the wine.
Health KQ-Tech engineers saw in a manufacturer in Beijing that the manufacturer's bottled water is not only recycled, but also uses chemical cleaners and disinfectants, and the entire circulating water process only has sand filtration and activated carbon, and the water quality of the effluent is completely not up to the requirements, so it is inevitable that bacteria exceed the standard.
Therefore, in order to produce high-quality wine, it is necessary to ensure that high-clean bottles are achieved through strict requirements for flushing water.Of course, the use of pure water is a bit extravagant, and ultrafiltration water can be used to improve water quality.
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