How Can Wine Contamination Be Effectively Prevented? The Photoclean Solution

Wine contamination is one of the recurring challenges faced by the wine industry. Cork taint, unpleasant odors… Chemical and microbiological contaminants can cause real damage and jeopardize production.

Photoclean, a specialist in UV disinfection of air, explains the sources of these contaminants in the wine industry (fermentation rooms, barrel and cask rooms, storage areas, etc.) and the best solutions to address them effectively and sustainably.

What are the sources of contamination in the wine industry?

There are two types of contaminants that can have a direct impact on wine:

• chemical contaminants (VOCs, odors)
• microbiological contaminants (molds, yeasts)

VOCs are what are known as Volatile Organic Compounds. They are divided into several subgroups of molecular contaminants (TCA, TeCA, and TBA) responsible for cork taint or a musty, earthy taste—a phenomenon that affects many bottles on the French market.

Although the cork may be responsible for this phenomenon, contamination often occurs through the air or the wood. It can also be transmitted through the air via other contaminated corks.

The various types of VOCs are primarily synthesized from chlorophenols through the action of molds (microbiological contaminants), which thrive particularly in humid, confined environments. In most cases, these chlorophenols come from wood-preserving products, but also from the pallets on which bottles are stored or even from antifungal paints.

In any case, wine becomes contaminated either through the air or through contact with contaminated materials.

How can contamination in the wine industry be effectively treated?

Because microbiological contaminants (or microorganisms) feed on VOCs, they multiply, and cross-contamination often occurs. It is therefore important to address both types of contamination in your facilities to ensure truly effective air treatment.

Traditional solutions (mechanical air filtration, activated carbon filters, misting,etc .) have certain advantages, but also disadvantages. HEPA filters, for example (mechanical filtration), result in significant energy overconsumption and often require large-scale installations that can pose logistical challenges.

For this reason, Photoclean has developed an innovative solution that allows players in the wine industry to benefit from continuous air decontamination with lower energy consumption. Rather than filtering out fine particles (and, indirectly, the contaminants that adhere to them), our units and modules directly target the contaminants, trapping them and then eliminating them through the process of photolysis.

This chemical reaction occurs when exposed to light—in this case, UV-C lamps—to which we add a specific medium that allows us to treat very large volumes of air as needed.

Since there is, on average, 1 contaminant per 1,000 fine particles in a room, the pressure exerted on the air is lower, and therefore energy consumption is much lower. The result: efficiency is just as high as with mechanical filtration, but you save money and your system is much more user-friendly.

What sets Photoclean apart? Our engineering team comes to your facility to conduct a comprehensive audit. This allows us to offer you a customized solution that perfectly addresses the challenges of your facility and the needs of your business. All the units in our lineup are custom-built in the Lyon area to ensure seamless and easy integration into your facilities.