Brewery & Winery Production
Observations on the Setting:
In the United States alone, there is over 180 million barrels of beer and 800 million gallons of wine produced annually. The lines, vats, containers, kegs, processing equipment and other items must be washed and sanitized regularly. The overwhelming majority of the sanitizers used for this activity are built upon a platform of quaternary-ammonium compounds or harsh peracetic acids. QAC's have been known to taint the flavor (proving their residual presence after rinsing) and PAA is highly hazardous and very corrosive to equipment.
Recommendations on Cleaning Protocols:
Instead, we recommend a protocol that focuses squarely on cleaning - employing a proactive approach with using milder alkaline cleaners line Synergy Green Line and a rinse with clean water treated with a low dose of Securitab.
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