In modern enology, oriented to the production of high quality wines, detergent and sanitizing operations of equipment, surfaces and containers play a decisive role, to ensure the safety and wholesomeness of the product, as well as the absence of defects.
Furthermore with the spread of certified quality systems, and with the entry into force of the standards for hygiene and food safety (DL 155/97 HACCP) and the most recent British Retail Consortium (BRC) Global Standard Food, environments and equipment cleaning has become an indispensable prerequisite for any agri-food activity.
In recent years, in addition to the known methods of sanitization, the use of ozone has also begun to be considered in the wine sector