Ozone in Winemaking

Ozone has several characteristics that make it excellent for sanitising in winemaking.

Ozone:

1. Kills a much broader spectrum of bacteria, moulds, yeast, spores and cysts from 10 to 5,000 times faster than chlorine, depending on conditions.

2. Has been affirmed by an expert panel as "Generally Recognised As Safe" (GRAS) under FDA use for rules for use as a disinfectant for food processing operations.

3. Reverts to molecular oxygen, leaving no by-products or residual contaminants.

4. Unlike chlorine, does not generate dangerous halogenated hydrocarbon by-products, such as trihalomethane.

5. Destroys objectionable taste-and-odour causing compounds.

6. Is pH neutral, (does not change the acid/alkaline balance).

Applications of ozone in winemaking include sanitation of the bottle line; microbial control in barrels, tanks and presses of mould and fungus on cellar surfaces; and drinking and process water treatment (ie. sanitisation/disinfection).

Introducing the Next Generation of Ozone Sanitation System

• 5 Models To Choose From Including Our Small Winery Models
• Patented Gas Stripping System (99% Ozone Gas Removal)
• Shorter Sanitation Times (Save Water & Time)
• Increased O3 Concentration In The Water
• Simplified One Switch Operation

As the Pioneer of Ozone Usage in the Wine Industry we offer:

• A Complete Line of Ozone Equipment (Mobile and Stationary) & Accessories.
• Ozone Gas Stripping and Concentration Systems
• Free Monthly Client Training Seminars At Our Napa Facility.
• Industry Leader in the Production of Mobile Ozone Sanitation Systems – Models for any size winery
• Fully Developed and Proven Standard Operating Procedures for Wineries.
• Industry Leading Warranty – 3 Year Corona Cell / 2 Year Complete.
• Exceptional Reliability Proven on Over 200 Working Wineries.
• Complete Service Facility Offering Prompt and Efficient Service.
• 25 Years Experience In Industrial Sanitation, Water/Wastewater Treatment & Safety.
• Custom Designed Water/Wastewater Treatment Systems.