Non-chlorine Sanitizer Options for the Wineries
Dr. Randy W. Worobo
Department of Food Science & Technology
New York State Agricultural Experiment Station
Cornell University
Geneva, NY 14456
Dr. Worobo joined the Department of Food Science and Technology at Cornell University in August 1997
as an assistant professor of food microbiology. He obtained his Ph.D. in Food Microbiology at the
University of Alberta in Edmonton, Alberta, Canada in 1995. Dr. Worobo was awarded a French Foreign
Ministry Scholarship and carried out his postdoctoral work on antimicrobial peptide resistance
mechanisms of Listeria monocytogenes at the Pasteur Institute and the Institute for Molecular Biology and
Genetic Engineering in France. In 1997 he joined the Department of Food Science & Technology at
Cornell University.
Research areas of interest include non-thermal processing alternatives for beverages; pathogen survival in
manure and manure amended soil and decontamination treatments for fruits and vegetables. Dr. Worobo
has extensive knowledge in plant sanitation and has worked with various industries on sanitation
programs. Other research interests include bacterial antimicrobial proteins and peptides, termed
bacteriocins that are capable of inhibiting foodborne pathogens and spoilage organisms.
With the recent discovery that chlorinated compounds contribute to the development of TCA in
wine, the industry has avoided the use of any chlorinated sanitizers in the winery. Chlorinated
sanitizers are commonly used in other sectors of the food and beverage industry as well as in
hospitals, institutional settings and in consumer’s homes. The wide usage of chlorine is because
of it’s broad germicidal spectrum, short killing time, low concentration required for killing, and is
very inexpensive. The selection of alternative non-chlorinated sanitizers in wineries must be
carefully evaluated for the intended application and desired end result.
Non-chlorinated sanitizer options include:

Quaternary Ammonium Compounds (QUATS)

Iodine based sanitizers

Acid anionic sanitizers (Peracetic Acid)

Hydrogen Peroxide

Heat
Each of the listed sanitizers have benefits as well as limitations. Proper cleaning of equipment
and surfaces with detergents prior to application of the selected sanitizer is extremely important.
In addition, the correct preparation, concentration and application of the sanitizer, increases the
efficacy of the sanitizer.
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Quaternary ammonium compounds are excellent for sanitizing walls, floors and furnishings.
The have good penetration ability so are one of the most effective sanitizers for porous surfaces
such as wood. QUATS are stable at higher temperatures and have long acting germicidal effects.
Unfortunately, QUATS are not broad spectrum and are ineffective against spores and Gram
negative bacteria. They also require long contact times to exert its germicidal action.
Iodine based sanitizers are faster acting than QUATS and are also broader spectrum against Gram
positive and Gram negative bacteria but are minimally against bacterial spores. Iodine based
sanitizers have poor efficacy at low temperatures and ideal usage temperatures are 50-65°C.
Iodine are generally non-reactive with equipment but can discolor plastic over periods of
continued use. Organic matter inactivates iodine so it is important that proper cleaning prior to
application of the iodine sanitizer is performed.
Peracetic acid based sanitizers are increasing in popularity in the dairy, beverage, food processing
industry and wine industry. Challenge studies have shown that peracetic acid is a rapid, broad
spectrum sanitizer that is effective against yeast, mold and bacteria. Because of its particular
effectiveness against yeast and molds, it has gained acceptance in the soft drink and brewing
industry. Disadvantages of peracetic acid include high cost, odor irritancy, corrosive nature and
inactivation by organic matter.
Recently, hydrogen peroxide has been approved by the EPA as a sanitizer. A maximum
concentration of 1,100 ppm is permitted and has been shown to be effective at higher
concentrations against biofilms that develop in food processing plants. In combination with
peracetic acid, this combination provides a broad spectrum of activity against bacteria, yeast and
mold. Hydrogen peroxide breaks down to water and oxygen without the generation of any
undesireable by-products. However, hydrogen peroxide degrades quickly, especially when
exposed to ultraviolet light. Sanitizer solutions containing hydrogen peroxide must be made fresh
and used within a short period of time.
Thermal sanitizing by steam or hot water are two of the simplest and most effective means to kill
yeast. Reaching a temperature of 80°C is sufficient to inactivate contaminating yeast as well as
the majority of vegetative bacteria. Careful attention must be paid to the end-point temperature to
ensure adequate inactivation of contaminating microorganisms. The major drawback of thermal
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sanitation is the energy demands required to produce the steam or for heating the large volumes
of water.
To ensure an effective sanitation program, a proper cleaning and sanitation regime must be
followed. The five step process includes
1. rinsing of excess organic material off of the equipment surface
2. application of detergent and scrubbing to lift off organic material
3. rinsing with water to remove detergent and organic material
4. application of desired sanitizer at recommended concentration for the specified time
5. rinsing with potable water
Regardless of what sanitizer you choose, it is a good practice to identify what your problematic
microorganism is and select the appropriate sanitizer. It is also beneficial to rotate sanitizers (at
least two different classes) on a weekly base. Sanitizer rotation prevents build-up of a microbial
flora that is not sensitive to the selected sanitizer.
This presentation will cover in depth the sanitizer options available for wineries and
considerations that must be taken for each regime.
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