Cleaning in winemaking.

Cleaning in winemaking.
Cleaning: 1st ingredient of a good wine.

Cleaning in winemaking, to be an obsession. It is only possible to produce a good wine in good hygienic conditions. Every
canteen should have a regular cleaning schedule. The floor, ceiling and walls need to be cleaned frequently. Dust
accumulated may ultimately contaminate the wine. One can never leave spilled wine on the floor. The withdrawal has to be immediate,
since deterioration is fast and there is a risk of the entire canteen be contaminated. It never hurts to also disinfect the floor.
Substances that are good for potassium hypochlorite and sodium diluted in water.

All material vinário must be cleaned thoroughly. How are used only from time to time is common become hidden by
dust, mold and other harmful elements brought by air. So, before you use them is essential to wash them well,
so as to remove all dirt. Remove the old wax layer that protects and waterproofs the barrel, throwing water
hot inside and rinsing with water. Once completely dry, put a new layer.

In the case of pipes (also called vats, tanks etc.) another care, as well as cleaning must be taken: the presence
constant liquid inside them. Liquid without the danger of drying wood and to form gaps between the staves.
Staves are curved planks that make up the body of the kite. Are supported by metal hoops which, however,
alone do not sustain them for long. Require the help of fluid pressure which acting on the wall of the vessel
prevents it yields.

The most advisable kite is made of oak, which has a porosity more suitable for breathing wine.
However, there are other good options like the stick-pear, peanuts and grápia (grappa). Already pine should not be used since they cause
taste the drink.