Barrels Desinfection


In the bottling of wines is important to highlight the particular use of ozone in the disinfection process barrels. It is the only systems that ensure control bacterial contamination without affecting the barrel wood.

Ozone is a very effective element for removing impurities, such as Acetobacter, Lactobacillus, etc. as well as for the treatment of barrels with a high index of 4-ethyl-phenol, Brettanomyces indicator.
The consequences that this organism can leave in those wines that develops, ranging from the 'smell of mouse' up to aromas of 'medicine' or even “barnyard aroma”.

The best system for cleaning and sanitizing barrels is the application of ozone. Our sales department will advise you on your application.

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Related Documentation


It is important to note that the sanitation of the tanks has nothing to do with the sterilization of the tanks. The tanks just have appreciable surface, is like a sponge about 4-5 mm surrounded by tiny bubbles. The porosity of the surface allows it to have too many cracks and hidden recesses for the ozone treatment at any concentration or completely eliminate all microbes. So the ozone treatment in the tanks has been redesigned to remove not only microbes but to control. This concept of microbial control is especially important when the ozone treatment tanks is used with problems of large populations of microbes that produce wine bad tastes or wine spoilage.


Many wineries sanitize surfaces with ozonated water. It can be directly sprayed on soil, drains, walls, crusher destemmer, tanks (inside and out), fruit boxes and any other equipment or wet surface, which is not made of rubber and non-fiber glass. Normally, first the equipment is cleaned, then ozonated water is used to rinse. This effectively reduces any existing amount of microbes on surfaces.

A repeated use of ozonated water applied to surfaces wiil produced a peel off of the biofilms. They are resistant layers of microbes that tenaciously adhere to surfaces. Biofilms may be invisible or can form a kind of nebula in the tank walls or floor of the wineries. Those that use ozone for the first time, sometimes measure the level of bacteria on surfaces after treatment resulting higher than before starting treatment. This is because the top of the biofilm is destroyed with the first ozone treatment, exposing the beneath microbes. Subsequent treatments quickly eliminate these microbes, leaving the surface of microbes totally free and clean both for sight and touch.
The cellars and wineries have all kinds of equipment that cannot be disassembled for cleaning. To sterilize these tanks, pipes, hoses, lines of bottling, filling systems, etc. must be in place. First, the equipment is clean in-situ with soap and / or surfactant and then rinsed thoroughly. For sanitizing step is allowed to ozonated water to circulate around equipment using a hose or closed pipe, acting as a closed circuit. The current ozone reacts to organic matter in the in-situ equipment cleaning. When there is no organic matter to remove the dissolved ozone was detected in the water leaving the equipment. To ensure that sterilization has been successful, leave the ozonated water recirculates for a few minutes after the amount of concentrated ozone match with the generator parameter.

Without ozone, the in-situ cleaning is done or with chemicals (using chlorine or iodic solutions), which then require multiple rinses to remove harmful waste, or using heat (usually water at elevated to high temperatures or water vapor), which is very expensive to produce and it is dangerous to workers of the winery. Instead, ozone performs the in-situ clean at a low cost, at room temperature winery without chemical residues. Moreover, hot water or water vapor produced the expansion and contraction of welds, and this is a major cause of degradation and repair lines. The heat can also harden material localized inside the lines, whereby cleaning is made more difficult. Since ozone is used in cold water, it avoids these and other problems in the cleaning-in-place (CIP) based on heat sanitization.
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