The Use of Ozone in a CIP System in the Wine Industry

This study tested the efficacy of ozone in a CIP system of a wine industry, for that, a hose that transported wine was submitted to the following treatments: ozonated water at 28 +/- 1 degrees C (in concentrations of 0.38 and 1.03 ppm for one, five and nine minutes); hot water (85 +/- 1 degrees C for 15 minutes); peracetic acid (0.3% for 15 minutes); and a caustic soda solution (2%) with peracetic acid (0.3% for 15 minutes). The results indicate that the use of ozonated water is more effective than the isolated use of peracetic acid and the combined use of soda and peracetic acid.