Come see us at WineTech for wine barrel cleaning demo

See how just one steam generator can deep clean barrels, tanks, vats and more.

Come to see us at WineTech 2015 in Adelaide Showground on 14 - 16 July 2015 in booth #219 for free demonstration in wine barrel cleaning.

We offer environmentally friendly cleaning products that solve problems in barrel cleaning for wineries as well as the following applications:

• Barrel Cleaning
• Vat Cleaning
• Bottling Line Cleaning
• Tank Cleaning

When: July 14 - 16, 2015

Where: Adelaide Showground

Time: 9am to 5pm

Cost: Nil (register via WineTech website)

Click here to download WineTech 2015 information brochure.

Learn the benefits of the steam vapour to the wine making process:

• Remove old wine trapped within the pores of the oak 
• Prolong the life of your barrel by up to 25%
• Instantly remove Brettanomyces

Visit our Wine Barrel Cleaning website for range of barrel cleaning products.

Spring 2014 promotion - free Thermometer for purchase of Bacchus wine barrel cleaning machines

For the launch of Spring season on September 2014, Wine Barrel Cleaning Australia is providing a bonus item so your winery can make the transition to chemical free cleaning and save hundreds of dollars in chemical and water costs.

This promotion ends 1st October 2014.

GET FREE BONUS ITEM - THERMOMETER - VALUED $150

Promotion applies to these following machines:

Bonus Thermometer for every Bacchus Mini purchase

• Single phase barrel cleaner
• 5L water tank
• Uses 90% less water than traditional barrel cleaning methods
• Removes Brettanomyces and other volatiles
• Can connect to your existing pressure washer

 For  more information about Bacchus Mini, visit Wine Barrel Cleaning website.

Bonus Thermometer for every Bacchus Static purchase

• 3 phase barrel cleaner
• 40L water tank capacity
• Get deep within the pores of the oak barrel
• Clean vats, tanks, and bottling lines

For more information abuot Bacchus Static, visit Wine Barrel Cleaning website

Key Ways to Improve the Life of your Wine Barrels

Wine barrels are one of the biggest investments a winery can make. Many wineries consider that improving and extending the life of their wine oak barrels is one of their top business priorities, as lengthening the life of a barrel can save a winery thousands of dollars per year.

Prolonging the life of wine barrel will extend from the average 3-4 years by 25% and ultimately saves dollars and a winemaker's peace of mind that their wine will continue to age in the highest quality. A typical winemaking process starts with harvesting in initial stage to the final output in bottling wines. It is important to prolong the life of barrel in the middle of the process to improve the quality of wine as barrels are used to store wine in longer periods.

When a wine barrel is used past its general usage period, the wine barrel will lose its oak flavouring and therefore the wine will no longer age and enhance in flavour. However, by the time a wine grower realises that their wine has been impacted by the quality of a barrel, it is too late to try and reverse the issue.

The following methods are key ways to help pro-long the life of your wine barrel.   The ability to "safeguard" your barrel from potential impurities and wine growing bacteria such as Brettanomyces, will save your winery dollars and its reputation.

1) Rehydrating the timber

Many wine makers understand the importance of re-hydrating a wine barrel to keep it in peak condition. The traditional process of re-hydrating usually occurs during the cleaning process when large amounts of water is used to flush, rinse and clean out wine barrels, with or without chemicals.

However, if this kind of process, particularly if chemicals are used, leads to another concern for wineries, the management of wastewater. The overuse of water is an environmental issue on its own and the incorrect use of chemicals can strip the wine barrel of its moisture rather than seal it in and damage the wine.

Continuous steam flow produced by Wine Barrel Cleaning equipment, combined with a direct connection for water supply for pressure washing, is an ideal method for both re-hydrating wine barrels as it uses both steam and water. The amount of water used in this method is considerably less than solely using a water pressure process due to the steam being the key sanitising and cleaning component, rather than having a reliance on just hot water.

The vapour property of dry steam not only re-hydrates but releases tartrates and old wine that have been absorbed inside the wood.

 

2) Creating a natural vacuum

The ability to capture and trap steam vapour within a wine barrel is a key way to ensure that a barrel is being hydrated and not being used past its "use by date". When steam is diffused through the top of the wine barrel, this creates a  natural vacuum process, as outside air is sucked in through the sides of the timber, whilst the air being inserted from the top is creating a pressure differential.

This "natural vacuum" allows for the steam to be dispersed throughout the entire barrel, not just the top or bottom, and ensures the barrel is getting a deep sanitisation and detartation.

 

Whilst the bung is inserted into the hole of the wine barrel and allowing for the steam to be traapped inside the barrel to do its deep clean, this process can also acts as a quick "leak test" to determine if the barrel has any holes or openings.

3) Opening of the pores

 The vapour property of dry steam allows for the pores of the wood to be opened, releasing not only tartares but also old wine that has been absorbed inside the wood.

One of high temperature steam's key benefits is its ability to kill all bacteria. When high temperature steam pressure gets deep inside the pores at +100 degrees and above,it kills Brettanomyces and any other volatiles, and therefore preserves the life of the wine barrel.

Although hot water may be useful for flushing out toxins, it has the potential to miss parts of a barrel; it does not kill bacteria and does not penetrate deep into the wood of the barrel. In other hand, steam vapour allows instant transfer of heat allowing for extremely quick disinfection, including in areas where water cannot reach.

For more information on barrel steamer or book a demo on wine barrel cleaning equipment and steam cleaning machines, visit http://winebarrelcleaning.com.au

Wine Barrel Cleaning Impact Wine Quality

Wine Barrel Cleaning machines produce a dry steam which cleans, sanitises, detartrates and rehydrates wine barrels. With more than 25 years experience working with our dry steam machinery, Wine Barrel Cleaning’s cutting–edge equipment has incorporated our wine-industry experience into its design.

And the first big message it has to deliver is warm water alone merely provides a rinse.

Althuogh it may be at a warm temperature when it leaves the pressure washer, it is only 60-80 degrees Celsius once it gets to the wall of the barrel.

This temperature isn’t high enough to effectively safeguard your barrels from a number of factors which impact the quality of wine.

The following are some of negative outcomes which can occur when your wine barrel is not given a proper deep clean.

The build-up of Brettanomyces can be a major risk to the wine making process. Once there is a build-up of this yeast, it will spoil the wine and alter its taste.

The elimination of any bacteria only occurs when chemicals or high temperature steam are used.

Since chemical use isn’t viable for the wine making process, high temperature steam is the only process which will safeguard wine barrels from Brettanomyces and other volatiles.

High temperature steam is a leading method of cleaning all bacteria.

To see its power, we only need to look at the healthcare industry. The healthcare industry has bacteria and diseases which can be fatal – and can survive on surfaces for days, to months and to years.

Today, hospitals are using high temperature steam as part of their regular and outbreak cleaning routine to remove hospital acquired infections caused by bacteria such as Gastro. Brettanomyces, just like any deadly bacteria, can be killed within seconds upon contact with high temperature steam.

Therefore it is important to use similar approach as the healthcare industy have been doing with superheated dry steam temperature, and that can be applied to winemaking industry too, where the barrel disinfection matters.

Steam can also disintegrate and extract old wine build up that has been trapped within the pores.  Buckets of old wine can actually be extracted from a barrel that is previously thought to have been “clean”.

The use of steam to extract impurities is not a new concept. It has even been used for decades to cleanse pores within the beauty industry and is regularly used for the elimination of mould to fill spores. For any cleaning routine that involves deep cleaning, high temperature steam is a leading and convenient method.

The important thing to remember is the use of warm water is not the same as high temperature steam. Warm water can only rinse old wine from the surface, however, high temperature steam produced by steam cleaner actually deep cleans, disinfects, and prolongs the life of a barrel.

For more information about Wine Barrel Cleaning machines, visit winebarrelcleaning.com.au or email to info [at] winebarrelcleaning.com.au