OZONE IN THE WINE INDUSTRY
Scientific sanitation to ensure quality, safety, and production continuity
In recent years, the wine industry has witnessed significant advances in technologies designed to improve the hygiene of production environments and equipment. The objective is not only to comply with hygiene and safety standards, but also to preserve wine quality throughout every stage of the winemaking process by reducing microbiological contamination without affecting its organoleptic characteristics.
Among the most widely studied technologies, the use of ozone (O₃) is gaining increasing attention. Ozone is an allotropic form of oxygen with a high oxidizing capacity, widely recognized for its sanitizing properties.
Ozone is not a chemical product that needs to be stored or transported. Instead, it is generated directly at the point of use by equipment that converts the oxygen naturally present in the air into ozone. After performing its sanitizing action, ozone naturally reverts back to oxygen, leaving no chemical residues on surfaces or in water.
An Effective Technology Only When Properly Applied
The effectiveness of ozone depends entirely on the quality of the technology employed and the correct design of the application.
Ozone concentration, contact time, temperature, relative humidity, the volume of the treatment area, and the presence of organic matter all have a significant impact on the final result.
For this reason, specialized companies focus exclusively on developing and implementing ozone-based solutions, selecting the most appropriate systems and technologies to ensure effective results while preserving the quality of the final product.
Ozone does not deliver “miraculous” results; rather, it is an extremely effective tool when incorporated into a properly designed sanitation protocol.
The Role of Ozone in the Winemaking Process
The microbiological quality of the winery is one of the key factors in ensuring the stability and quality of wine. Throughout the various stages of production, contamination may occur due to:
- Environmental molds;
- Spoilage yeasts;
- Acetic acid bacteria;
- Undesirable lactic acid bacteria;
- Biofilms on surfaces;
- Organic residues within processing equipment.
Among the microorganisms of greatest concern in winemaking, particular attention is given to Brettanomyces bruxellensis, a spoilage yeast responsible for the formation of volatile phenolic compounds that can irreversibly compromise the wine’s aromatic profile.
Thanks to its strong oxidizing properties, ozone can significantly reduce the microbial load on surfaces, helping to minimize the risk of cross-contamination throughout the winemaking process.
PRACTICAL APPLICATIONS IN WINERY
Indoor Spaces Sanitization
Gaseous ozone can be used for the scheduled treatment of winery environments.
The aim is to create microbiological conditions that inhibit the growth of moulds, yeasts and bacteria, while simultaneously helping to eliminate unpleasant odours generated during production processes.
The automatic programming of treatment cycles ensures consistent operation during periods when the facility is not in use.
Surfaces Sanitization
Walls, floors, drainage channels, drain areas and work surfaces are critical points for biofilm formation.
Using ozonated water as part of the cleaning process complements routine cleaning with an additional sanitization step, helping to reduce the use of conventional chemical disinfectants.
Barrels Treatment
Microbiological management of oak barrels is one of the most critical aspects of the entire winemaking process.
Oak barrels provide an ideal environment for the growth of yeasts, bacteria and moulds.
Several studies have shown that ozone can contribute to the sanitization of oak barrels, reducing or even eliminating the need for sulphur dioxide (SO₂) treatments, while preserving the quality of the wood and extending its service life.
CIP System Sanitization
In Cleaning-in-Place (CIP) systems, ozonated water can be used as part of the sanitization cycle.
Recirculation through pipelines, heat exchangers, tanks, pumps, filling machines and processing lines helps reduce the presence of residual microorganisms and minimizes the risk of cross-contamination between production batches.
Tanks and Silos
Large storage tanks can also benefit from the use of ozone, both during the cleaning process and in preparation for the next winemaking cycle.
Reducing biofilm and microbial contaminants helps maintain high hygiene and sanitation standards throughout the entire production process.
Vineyards Treatment
In some experimental applications, ozone is also used during the pre-winemaking stage.
The controlled treatment of grapes can help reduce surface contamination by moulds and yeasts, limiting the transfer of microorganisms to the subsequent processing stages.
Key Operational Benefits
The integration of ozone into winery sanitation protocols can provide several benefits:
- high effectiveness against bacteria, yeasts, moulds and biofilms;
- no chemical residues after treatment;
- natural conversion of ozone into oxygen;
- reduced use of conventional disinfectants;
- improved microbiological control of the environment;
- reduction of persistent odours;
- greater production continuity;
- enhanced hygienic safety throughout the entire production chain.
Saftey and Proper Management
Ozone is an advanced technological tool that requires specific expertise.
System design, concentration monitoring, exposure time management and compliance with occupational safety regulations are essential elements to ensure that this technology can fully express its potential while operating under completely safe conditions.
Ozone and Organic Viticulture
The growing focus on more sustainable production practices has led many wineries to adopt protocols aimed at reducing the use of chemicals during raw material processing operations and subsequent production stages.
In this context, ozone represents a particularly interesting technology, as it is generated directly from the oxygen naturally present in the air and, after carrying out its oxidizing action, it naturally converts back into oxygen without leaving chemical residues on raw materials, surfaces, water or equipment.
Its use represents a valuable support for BIO-certified companies aiming to adopt sustainable procedures, reducing the use of conventional disinfectants and helping to limit environmental impact.
When integrated into properly assessed protocols, ozone enables the maintenance of high-quality standards throughout every stage of the production process: from cultivation to processing, through to bottling and, why not, even during the distribution chain.
Conclusions
Modern winemaking requires increasingly controlled, sustainable and repeatable production processes.
Ozone is now one of the most interesting technologies for the treatment of raw materials and the sanitization of environments, systems and equipment.
The integration of proper prevention, sanitization and microbiological monitoring procedures helps preserve wine quality, enhance the safety of the entire production chain and contribute to the production of a final product that meets the highest quality standards.
PROTEA
For over twenty years, ProTeA S.r.l. has been operating in the field of research, design and manufacturing of professional systems based on ozone technology, developing dedicated solutions for the sanitization of environments, equipment, water and surfaces across numerous industrial sectors.
The experience gained through collaborations with leading companies in the food, healthcare, industrial and wine sectors has enabled the company to develop an approach based on solid technical and scientific foundations, as well as on the design of application-specific solutions for each operational context.
Each system is developed through a preliminary analysis of customer requirements and the characteristics of the application environment, as ozone effectiveness depends on the correct management of parameters such as concentration, contact time, humidity, temperature and treated volumes.
For this reason, ProTeA does not offer standardized solutions, but rather develops systems engineered to ensure reliable, repeatable and safe performance over time.
Research and development represent the core of the company’s activities: all systems are designed and manufactured in Italy with the aim of combining technological innovation, environmental sustainability and microbiological safety, providing solutions that are also applied in the wine industry, where contamination control plays a key role in ensuring the quality of the final product.
