Different cleaning and sanitation procedures of bottling machines: verification of effectiveness, water footprint and energy cost

Why over the past 30 years it has become increasingly important in oenology to address the process of sanitization of bottling machines? Protecting wines from pollution and contamination is fundamental, in order to avoid spoilage and preserve the quality and integrity of bottled wines.

In this recording of the webinar“Performing Cleaning & Water Saving: Experimental Data And Good Practices” the speaker Vincenzo Gerbi explains in detail different cleaning and sanitation procedures of bottling machines. From his overview of the six phases of a sanitation cycle, to the most widely used approachestoday, he verifies through experimental activity the effectiveness of some sanitizing products and techniques, water footprint and energy cost.

Vincenzo Gerbi is full Professor of Oenology at the Department of Agricultural, Forestry and Food Sciences of the University of Turin (Italy). He is the head of the Oenology course of the Bachelor in Viticulture and Oenology, the Enography course of the inter-university master’s degree in Viticultural and Oenological Sciences, and he is in charge of the experimental cellar of the University of Turin Author of 431 publications, he carries out an intense activity of dissemination of scientific results to technicians in the wine sector, producer associations and tasters.