Application examples:
- barrique regeneration
- removal of deposits
- sanitizing of steel tanks
- sanitizing of filters
- cleaning of glass, sanitary fittings and floors
Steel surfaces are cleaned in an optimal way and with less efforts thanks to the steam action. The inside of wine barrels is difficult to reach and clean. With an appropriate steam jet system it is possible to efficiently remove every kind of chemical agent's residues, bacteria and deposits. Steam sanitizes each slot covered by microbes and every kind of dirt that any other traditional cleaning method is able to reach and remove. At the end of the treatment surfaces are completely sanitized with any chemical agents deposits. In addition to barrel cleaning, a wine factory has other areas and types of equipment that only steam is able to efficiently clean and sanitize. Among others, these include pipes, flanges and taps.
Steam cleaning for winery
Traditional cleaning methods involve a large consumption of water
In the production process of a bottle of wine (0.75 l), about 1.5/2 liters of washing water are used. In a medium-sized cellar, 70,000 bottles produced are equivalent to 140,000 liters of water. For example, to clean a barrel about 350 l of water are needed, for cleaning a tank, about 700 l (depending on the size) and for bottling, 500 l.
Steam is the eco-sustainable solution
Cleaning and regeneration of barrels, barriques and tonneau
Cleaning and sanitizing of steel tanks
Cleaning and sanitizing of bottling lines
Filters sanitation
Cleaning and sanitizing of fittings, pipes and equipment
Cleaning and regeneration of barrels, barriques and tonneau
Barrels and barriques represent the highest investment for a winery. For this reason all wine producers pay a lot of attention and care. The average life of a barrique is 3 years, a time that, thanks to the steam, can be extended by many years: this is because the steam, penetrating into the porosity of the wood, is able to eliminate not only the bacteria and nested yeasts, but also the residue of the old wine that the wood has absorbed. The wood of the barrique regains its natural ability to micro-oxygenate the wine in the refinement phase and allows to optimize the polymerization process of tannins and anthocyanins. A wooden wine container that has an important amount of tartrates has a very limited capacity for oxygen exchange with the wine because the porosity of the wood is completely blocked. The steam treatment, following a precise protocol, restores to the barrels their micro-oxygenation function together with a contact of the wine with the parts of wood still active even after many years of use. There are many structured and full-bodied wines that prefer to rest in barriques for their refinement with a less marked transfer of the properties of the wood and the use of regenerated barriques is undoubtedly strategic. In a barrel cellar of 1000 pieces, postponing the purchase of a new year (250 pieces per year) can represent an economic saving of about 150,000 euros.
Solutions for:
Brettanomiches, saccharomycetes, yeasts, spores
Molds
Sechino (dry barrique)
Various yeasts and bacteria
Benefits:
Economical for prolonging the life of the container
Barrel planing not necessary
Less chemical consumption up to 90%
Water saving > 50 l steam vs 350 l traditional washing
Operator safety
Process cleaning
Sterile environment guarantee
Cleaning and sanitizing of steel tanks
Cleaning stainless steel tanks is difficult due to their size. Steam is an excellent solution for combining cleaning and sanitizing operations in a single step. A high-performance steam generator is required, which can be modulated according to the capacity of the tank.
Solutions for:
Brettanomiches, saccharomycetes, yeasts, spores
Consumption of water and chemicals
Labor savings
Benefits:
Lower consumption of chemical product
Water saving > 150 l steam vs 600 l traditional washing
Operator safety
Process cleaning
Less wastewater
Sterile environment guarantee
Sterile environment guarantee
Cleaning and sanitizing of bottling lines
Cleaning and sanitizing of bottling lines: Bottling lines are among the most prolific places for microorganisms that can alter the organoleptic characteristics of the wine and, at the same time, are the most difficult to reach during the standard cleaning process. The steam is able to sanitize every corner thanks to the thermal shock, totally eliminating the use of chemicals and minimizing cleaning times. Steam cleaning a bottling line, with a 42-nozzle filler, lasts a maximum of 1 hour without the need to disassemble any components, including ducts and Housing filters down to 0.45 microns.
Solutions for:
Bacteria
Consumption of water and chemicals
Labor savings
Washing times
Benefits:
Process automation
Operator safety
Less wastewater
Reduction of chemical product consumption
Filters sanitation
Wine filtration is a fundamental step, as it can affect the organoleptic properties and colloidal and microbiological stability. Correct cleaning of the filters is therefore essential for the creation of a good wine. To date, there are no standard methods for their cleaning, however, some manufacturers promote steam cleaning and sanitization with a process of about 20 minutes.
Cleaning and sanitizing of fittings, pipes and equipment
Dry steam technology is excellent for cleaning and sanitizing decantation ducts, fittings, bends, nozzles, filters, trolleys, hoppers, crushers, destemmers, pumps, motors, tubs, presses, drains, walls and floors and for all other work environments.
Steam generator for wine cellar
Steam master wine 10/19.5/30KW
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GENERAL VAPEUR S.r.l.
Registro delle Imprese di Milano al n. 01166520997 • Capitale sociale i.v. € 1.800.000,00 • R.E.A. MI-1912252
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