Cleaning products that contain hypochlorite (OCl–) should not be used anywhere near the winery, especially the production and hospitality areas, specifically the tasting room.
Presence of chlorine is one of the two major contributors to the production of 2,4,6-trichloroanisole (TCA), the compound that causes a moldy, musty cork taint. TCA’s sensory threshold is one of the lowest in nature at around 1 to 5 nanograms per liter. The second requirement for TCA formation is the presence of molds. They are common even in watertight caves and cellars due to frequent rinsing of tanks and floors and the desirably high relative humidity (80 percent or more) in barrel rooms, which minimizes evaporative losses of wine. Chlorinated and mold-methylated phenolics from materials such as wood or cork bark are known as chloroanisoles, and their equally potent bromine analogues are bromoanisoles.
Unfortunately, it is not always easy to immediately recognize that a product contains hypochlorite. Look closely at the ingredient list in dishwasher detergents (for tasting glasses), kitchen and bathroom cleaners, disinfecting wipes, and anti-allergen and sanitizing sprays. You also should watch out for fabrics and textiles that were treated with proprietary coating techniques that bind hypochlorite and prolong the presence of chlorine bleach. Because it is easily inactivated on contact with organic matter, chlorine often bleaches the dirt without removing it, while leaving a “clean” (only by association) smell behind.
In recent years, chlorine dioxide (ClO2) has been introduced to sterilize containers in the food industry. Bacteria, yeast, molds and spoilage microorganisms are the enemies of fine wine product. SVS Aqua products are recommended for use in beverages treatment. ClO2 generated by each of our products do not have free chlorine hence the benefits of ClO2 can be taken without disadvantages of ClO2 generated with chlorine contamination.
Although Chlorine Dioxide has the word Chlorine in its name but two chemicals have completely different chemical structures of its revolutionary formula. The additional oxygen atom radically changes the molecule and creates completely different chemical behaviors and by-products. Their differences are as profound as those between hydrogen, the explosive gas, and hydrogen combined with oxygen, which creates di-hydrogen oxide – commonly called water.