Ozone Applications in Wineries

Posted by Brialle Veldman on December 9, 2016 under Wine & Beers | Be the First to Comment

       Ozone has now integrated itself into the second century of being utilized into water treatments, spas, swimming pools, and cooling towers. In 2001, the FDA approved that ozone can be safely used as an antimicrobial agent in the categories of storage and processing of foods, including meat and poultry in both gas and aqueous phases. Since 2001, the general acceptance of ozone has been embraced to many industries such as wineries. Ozone has proven to effectively disinfect and clean barrels, tanks, and general surface sanitation.
Upon the decision of many food processing facilities to have the ozone system in a stationary position, this route makes it easier to manage safety from the off-gassing and efficacy to be simple. Although, in the wine industry, ozone systems tend to be mobile with many different locations that need the flexibility to move the system from one area to another with the intent to have more locations and operators to produce mass production. It is imperative to have an entire system be dependable and straightforward. Ozone has remained the most powerful oxidant for disinfecting water or sanitizing surfaces with a 2.07 oxidizing potential. Once the aqueous ozone is sprayed, the ozone will revert back to oxygen through a 20 minute half-life time under normal environment conditions. With that being said, it is generated on-site and cannot be stored preventing more costly demands in the future
      Ozone sanitizes by perforating metabolic enzymes of the bacteria and denaturing microbial membranes to disrupt its molecular shape. A particular concern with using ozone is knowing what material is compatible with ozone. Many materials used in the food/beverage industries are stainless steel (e.g., 316L) which is able to withstand ozone longer than chlorine. Plastics, such as PTFE (Teflon), PVC, PVDF, and silicon tubing and gaskets are ozone compatible. When it comes to the actual surface of barrels, it does not have a discrete surface, it is more like a 4-5mm sponge, often with blisters. The porosity of the barrels provide far too many nooks and crannies for ozone in any concentration and duration to completely eradicate all microbes. The ozone treatment of barrels is designed not to eliminate microbes, but instead to control them. This concept of microbial control is especially important when ozone is used to treat barrels with high populations of microbes, which can produce off-flavors or cause wine spoilage. Standard procedure for barrel washing varies from winery to winery, but it typically includes a high pressure, hot water rinse, followed by a dissolved ozone water treatment. The concentration of ozone applied, as well as the contact reaction time in the barrels, depends on the quantity and nature of the contaminant. As a result, larger quantities of microbes in contaminated barrels require longer treatments, but smaller doses may be required to handle sensitive materials. Typically, a 2.5 ppm ozone concentration for two minutes on healthy barrels, after a hot water flush, is sufficient. If the barrel is severely contaminated, a five-minute treatment may be required. Ozone kills microbes much faster than weaker oxidizers like chlorine or permanganate, but it decomposes naturally into oxygen unlike harsher agents with harmful disinfection by-products.


Wine barrel picture from Ozone Solutions

The Use of Ozone for Wineries

Posted by Kaleb Jensen on June 27, 2014 under Wine & Beers | Be the First to Comment

Since 1997, when ozone was declared to be Generally Recognized as Safe (GRAS) for use in food processing in the US, wineries have embraced the use of ozone.  Its use has been generally accepted and documented to be effective for barrel cleaning and sanitation, tank cleaning and sanitation, clean-in-place systems (CIP), bottle cleaning and sanitation, irrigation, and for general surface sanitation.ozone_and_wine_barrels_500_375_a

Because ozone is highly reactive and unstable, it makes for a perfect final, no-rinse sanitizer.  By reverting right back to oxygen, ozone requires no special disposal system.  It is safe for dissolved ozone in your water to go down the drains, because it won’t kill the bugs in you biomass, pollute your pond, or destroy beneficial bacteria in you septic system or wastewater treatment plant.

In addition to those great uses of ozone in wineries, there’s more!  Ozone won’t harm stainless steel and most of the materials you use in your operation on a daily basis.  Find out more about ozone compatibility at our website.  When used correctly, it is regarded as a safe, and often times as a safer, solution over using SO2 or steam.

Read more about why you want to start using ozone in your wine business.

Study Finds Consuming Ozonated Beer Reverses Aging Process

Posted by Joel Leusink on April 1, 2011 under Wine & Beers | 7 Comments to Read

Please note: This post was made on April Fools day.  Therefore it is possible that at least some of the claims here are exaggerated or even completely untrue.

Researchers nearing the conclusion of a five-year study on human aging announced Friday that they may have found a cure. In fact, a scientist involved with the study, who spoke on condition of anonymity, claims that early results seem to show that consuming certain brands of beer treated with ozone may actually reverse the aging process altogether.

Official results will not be released for at least six months.  However, extensive research statistics and materials were mysteriously leaked and have since been obtained by the Ozone Journal.

Methods and Results

Polypeptide Macromolecule

A single macromolecule. Many of the symptoms of aging in humans are related to accumulated damage to macromolecules.

The study, which began in 2006, focused on how life-long human consumption habits relate to macromolecular damage in living cells, a leading cause of human aging. Researchers hoped to discover a link between certain foods and the rate at which macromolecules are damaged.

As the study progressed, researchers focused on a small group of substances that showed statistical promise.  Eventually they were able to confirm the shocking discovery that mice who consumed specific drafts of beer containing dissolved ozone were not only aging more slowly, but in some cases macromolecular damage was being entirely reversed.  After further refining the mixture, rejuvenation was occurring in mouse cells, tissues, and even whole organ systems.

Aging in Reverse

Preliminary research indicates that an elderly organism will age in reverse back to its prime when put on a regimen of ozonated beer.

Beer Choice

While researchers expected that different brews would not necessarily produce the same results, the beers exhibiting high anti-aging potential (AAP) were a surprising and unlikely assortment.

Comparison of the anti-aging potential of various ozonated beers. Higher levels of AAP indicate faster rates of bimolecular rejuvenation. Click to enlarge.


As a mixture of facts and rumor spread about the study, scientists across the world are raising their eyebrows and expressing caution about the findings.  Brow Furughd, a professor at the French Academy of Sciences expressed skepticism about the chemistry behind such a simple reverse aging formula and how the discovery could have been made outside of Western Europe.

However, Burt McBlitzed, of Alcohaulics Onymous, said his organization fully embraced the preliminary findings.  “Frankly, I’m not surprised at all by this.  I mean, I think we’ve suspected all along that beer represents the fountain of youth in some way.”


The anti-aging study was entirely under supervision and funding of the Great Plains Anti-Aging Institute.

Related Links

Ozone and Sanitizing Beer Lines