Winery
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Flavor is everything and our ingredients will either enhance your product’s flavor profile or keep it pure from unwanted flavors. We are trusted by many wineries and mead makers.
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In wineries, peracetic acid is primarily used to sanitize equipment, barrels, tanks, and other surfaces that come into contact with grapes, juice, or wine. It helps prevent the growth of spoilage microorganisms and maintains a clean and hygienic environment throughout the winemaking process. Peracetic Acid is normally applied to surfaces once they have been cleaned with alkaline cleaning agents or detergents and then rinsed to remove any residuals. The peracetic acid is applied, either by spraying, soaking, or circulation methods, and the concentration and contact time will vary depending on the specific winery’s protocols and intended use of the equipment. Using peracetic acid reduces the risk of contamination and ensures the production of high-quality wines.
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Hydrogen Peroxide is occasionally used in the winery industry for specific applications, including sanitization, removal of wine stains, and oxidation. Hydrogen peroxide is an effective sanitizer to disinfect equipment, tanks, and barrels, and can also be used to sanitize fruit and grape handling equipment. Hydrogen peroxide can be used to remove wine stains from equipment, surfaces, and fabrics, and is often used to clean wine barrels and tanks, as well as in tasting rooms and wineries. In some cases, hydrogen peroxide can be used to introduce oxygen to wine during the winemaking process. This can help promote the development of desirable aroma and flavor compounds.