Steam Cleaning of Wine Barrels:

The use of steam in the bottling line assures a complete kill rate in the whole system from the membrane filter to the fill spouts. The fact that the bottling line reaches disinfecting temperatures faster and reaches a higher temperature means the process is much shorter saving a great deal of time in the sterilization process. The process only takes 15 minutes of time once a minimum temperature of over 100ºC is reached. The whole process is done without a single chemical, meaning no wastewater to treat.

The use of dry vapor steam machines permits an impressive financial savings on wastewater treatment and chemical use.

The elevated temperature of the steam allows for a much faster cleaning process of the barrels, melting the tartrates in a fraction of the time than it takes with hot water, all while resulting in massive savings in water consumption. The vapor property of dry steam allows for the pores of the wood to be opened, releasing not only tartrates but also old wine and bitter tannins that have been absorbed inside the wood. The whole process revitalizes the wood barrels while being safe on the char of the oak.

After decanting, proceed and rinse using a high pressure machine and cold water, duration of steam cycle depending on the age and status of the barrel, proceed again and rinse with cold water.

Benefits:

• • Cleaning, detartrating and disinfection of barrels
• • Removal of Bretanomyces from the wood fibers.
• • Complete releasing of scale from the barrel’s walls.
• • Detartrating and disinfection of the barrel with only one operation.

The added benefits beyond cleaning are the powerful ability to rehydrate the oak barrels during storage and also the cleaning process creates a natural vacuum on the barrel, after inserting a bung into the hole you will be able to quickly test the barrel for leaks.