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The Use of Chlorine in Beverage, Brewery & Wine Production

Written by Janice M on . Posted in Food & Beverage

breweriesIt is vital to prevent bacterial growth growth throughout the plant to ensure a high quality, safe end product. Chlorine is widely used to kill bacteria and disinfect food contact surfaces.

The advantages include odour and slime reduction, reduced clean-up time and lower bacterial counts on finished products.

To gain background knowledge on the general properties and usage of chlorine, it is recommended that you read this article before continuing:

Chlorine Concentrations commonly used in Beverage Production

Process:

Free (Available) Chlorine in mg/l:

Plant water for production 0.1 to 0.2 mg/l – then dechlorinate before use in beverages
CARBONATED BEVERAGES:
Manufacturing equipment (lines, coolers, fillers, tanks) 300 mg/l – before operation of bottling lines, feed through pumps. lines and fillers. Rinse with potable water before use.
Syrup Tanks 300 mg/l – for 30 minutes, rinse with potable water
BREWERIES:
Sanitization of manufacturing equipment 2 500 mg/l, rinse with potable water before reuse
Filter pulp wash thoroughly, then add 15g dry Chlorinator for every 2l water, shut off water flow and run washer for 60 minutes.
Cypress fermenting tubs clean thoroughly, add 500 mg/l chlorine solution and leave overnight, rinse with potable water
False Bottoms cover false bottom with warm water and 30g dry Chlorinator per 1l water, leave for 15 – 20 minutes.
Washing equipment clean, flush generously with 500 mg/l solution, rinse with potable water
Grain steep tanks – control of mould growth wash lightly, spray with 15000 – 20000 mg/l solution, leave 30 minutes, wash with high-pressure potable water
Malting areas wash once a week with 2500 mg/l solution
Aging Cellars wash weekly with 5000 mg/l solution
Pasteurizers 10000 mg/l solution should be fed into the supply line, rinse
Barley steeping bath 100 – 350 mg/l added to steep water prior to introduction of barley – dosage varies with time of steep and character of water supply
WINERIES:
Walls, floors and equipment (smooth surfaces) clean, then sanitize with 500 mg/l solution for 10 minutes, rinse with potable water
Rough surfaces (wood, concrete etc) 1000 mg/l for 10 minutes, rinse with potable water
Storage vessels, fermenting vats, casks, presses, grape crushers clean, then sanitize with 200 mg/l spray for 10 minutes, rinse with potable water
Bottles and corks immerse in tank with 200 mg/l solution. Rinse
Mould control spray affected areas with 5000 mg/l solution
Filling and storage tanks – wooden 500 mg/l , leave for 60 minutes, rinse with potable water
Filling and storage tanks – metal 250 mg/l, leave for 10 minutes, rinse
Press cloths wash thoroughly, then soak in solution: for every 100 kg dry cloth, add 125 g dry Chlorinator to 500 l water for 15 minutes

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