Use of Ozone in Barrels
Ozone, due to its powerful disinfecting properties, is used internationally in a large number of wineries that favour quick and efficient treatments without the use of chemicals. Ozone dissolved in the water used to wash the barrels, at the correct concentration and for the appropriate contact time, ensures the complete disinfection of the wood. Ozone is effective against viruses, bacteria, fungi, moulds and yeasts. It is also effective against resistant spores and does not need to be rinsed off once the process is complete. Ozone breaks down into oxygen once the process is complete and does not affect the quality of the wine to be stored in the barrel.
Fast, secure and efficient technology.
Ozone generators for barrel disinfection
Thorough disinfection of the barrel wood, without chemicals or added flavours.
Ozone makes it possible to eliminate the use of chemicals, straws, etc.
Ozone is generated on-site; there is no need to store or transport chemicals
Ozone leaves no residue, does not alter the recipe and reduces waste
The system is automated; it does not require any manual labour to operate it
Having problems with barrel sanitisation?
The disinfection of barrels and casks using traditional methods carries various risks that affect both the wood and the safety and effectiveness of the process. The use of traditional chemicals can lead to the absorption of undesirable substances into the wood, alter the aromas and the natural structure of the barrel, and even cause excessive cracking. Furthermore, these chemicals can cause corrosion of the metal hoops and pose hazards to operators during handling.
The result is ineffective disinfection, posing risks to the quality of the final product and to safety at the plant. The deployment of ozone as a disinfection system for barrels and casks effectively eliminates microorganisms without altering the wood or the aromas, preserving the integrity of the barrels and ensuring a safer process for operators.
Adopting ozone disinfection in the wine, spirits or brewing industries reduces reliance on traditional chemicals, protects wood, improves staff safety and ensures optimal hygiene throughout the process, whilst also providing a sustainable and environmentally friendly solution.
The disinfection of barrels and casks using traditional methods carries various risks that affect both the wood and the safety and effectiveness of the process. The use of traditional chemicals can lead to the absorption of undesirable substances into the wood, alter the aromas and the natural structure of the barrel, and even cause excessive cracking. Furthermore, these chemicals can cause corrosion of the metal hoops and pose hazards to operators during handling.
The result is ineffective disinfection, posing risks to the quality of the final product and to safety at the plant. The deployment of ozone as a disinfection system for barrels and casks effectively eliminates microorganisms without altering the wood or the aromas, preserving the integrity of the barrels and ensuring a safer process for operators.
Adopting ozone disinfection in the wine, spirits or brewing industries reduces reliance on traditional chemicals, protects wood, improves staff safety and ensures optimal hygiene throughout the process, whilst also providing a sustainable and environmentally friendly solution.
Benefits of disinfecting with ozonated water
Maximum disinfection
Ozone is a powerful disinfectant that easily eliminates all types of microorganisms, such as viruses, bacteria, fungi and moulds, from the surface of the barrel. There are no known ozone-resistant bacteria, and the contact time is very short.
Without altering your product
Traditional chemicals can leave traces that alter the flavour, aroma or composition of the wine or beer being stored. Ozone (O₃) is a molecule made up of three oxygen atoms; it is chemically very reactive, but it rapidly breaks down into oxygen (O₂), leaving no residue and without altering your product.
Save money and reduce your carbon footprint
Traditional disinfection is costly and has a significant environmental impact. By using ozone, you can eliminate the use of chemicals, hot water and the number of rinses required. Reduce your wastewater discharge by using only ozonated water.
No manual labour, fully automatic
The system automatically generates and injects ozone into the tank, without the need for manual labour. It simply needs to be connected to the tank and a power socket.
No storage of chemicals
Ozone is generated on-site and applied immediately, so it does not require the storage or handling of chemicals, eliminates the need for transport and reduces the carbon footprint.
Biocide recognised by ECHA
Ozone is included on the European Chemicals Agency’s (ECHA) list of biocides, and ZonoSistem holds all the necessary documentation for its proper authorisation and use
Ozone treatment in barrels
We design, manufacture, install and maintain comprehensive ozone systems for the cleaning and disinfection of wine and beer barrels.
Contact us
Ozone treatment in barrels
We design, manufacture, install and maintain comprehensive ozone systems for the cleaning and disinfection of wine and beer barrels.
Contact us
ZonoSistem case studies in barrel disinfection
Ozone for barrel disinfection, Spain
Project involving a semi-automatic barrel washing system. The use of ozone to disinfect barrels enables effective sanitisation without chemical residues, reducing the use of water and traditional cleaning products, and improving the quality and safety of the winemaking process.
When the ozone system is not being used to disinfect barrels, it is used to maintain a ring of ozonated water in the cellar, with the aim of disinfecting other surfaces.
Ozone for barrel disinfection, La Rioja, Spain
The introduction of this barrel disinfection line using ozonated water has enabled the winery to increase the number of barrels washed and disinfected each day. Ozone ensures effective disinfection whilst reducing both processing time and water consumption. To this end, the automatic washing system incorporates a compact HIDRO VT GZO20 unit with control of dissolved ozone levels set to values selected on screen by production managers.
Ozone in the winery. Spain
This project has been designed primarily for the washing and disinfection of wine tanks. A HIDRO VT GRZO120 ozone system is responsible for converting the winery’s process water into highly concentrated disinfectant water. The aim is to ensure the reliable disinfection of tanks without the use of other traditional chemicals. The same system is integrated into the automatic barrel washing process. This enables the same ozone system to produce high-concentration ozonated water for all processes.
Ozone in a winery for barrel washing, Spain
This winery has three automatic barrel-washing facilities, each of which has been fitted with a high-concentration in-line ozone system. Each ozone unit is capable of maintaining a continuous washing flow at a level of 5 ppm of dissolved ozone. The proportional power control of the ozone generator ensures that the applied dose remains constant, thereby guaranteeing the microbiological results.
Ozone in the cellar for barrel washing, Israel
This project is being carried out at one of Israel’s leading wineries. Ozone is an essential tool for disinfecting barrels, ensuring a safe and efficient process for eliminating bacteria from the wood that can spoil the wine. To this end, a HIDRO VT GZO20 ozone system is used, which maintains a stable dose during the barrel-washing process.
Ozone for barrel disinfection, France
Project involving a semi-automatic barrel washing system. The use of ozone to disinfect barrels enables effective sanitisation without chemical residues, reducing the use of water and traditional cleaning products, and improving the quality and safety of the winemaking process.
When the ozone system is not being used to disinfect barrels, it is used to maintain a ring of ozonated water in the cellar, with the aim of disinfecting other surfaces.
Ozone for barrel disinfection, La Rioja, Spain
The introduction of this barrel disinfection line using ozonated water has enabled the winery to increase the number of barrels washed and disinfected each day. Ozone ensures effective disinfection whilst reducing both processing time and water consumption. To this end, the automatic washing system incorporates a compact HIDRO VT GZO20 unit with control of dissolved ozone levels set to the values selected on-screen by production managers.
Ozone in the winery. Spain
This project has been designed primarily for the washing and disinfection of wine tanks. A HIDRO VT GRZO120 ozone system transforms the winery’s process water into highly concentrated disinfectant water. The aim is to ensure the reliable disinfection of tanks without the use of other traditional chemicals. The same system is integrated into the automatic barrel washing process. This enables the same ozone system to produce high-concentration ozonated water for all processes.
Ozone in the cellar for barrel cleaning, Spain
Esta bodega dispone de tres lavaderos de barricas automáticos, y en cada uno de ellos se ha incorporado el sistema de ozono en línea de alta concentración. Cada uno de las plantas de ozono, es capaz de mantener el flujo de lavado en continuo a valores de 5 ppm de ozono disuelto. El control proporcional de potencia del generador de ozono, permite mantener constante la dosis aplicada para garantizar los resultados microbiológicos.
Ozone in the cellar for barrel washing, Israel
This project is being carried out at one of Israel’s leading wineries. Ozone is an essential tool for disinfecting barrels, ensuring a safe and efficient process for eliminating bacteria from the wood that can spoil the wine. To this end, a HIDRO VT GZO20 ozone system is used, which maintains a stable dose during the barrel-washing process.
Frequently asked questions about the use of ozone in the disinfection of barrels
Ozone is highly effective at eliminating microorganisms such as yeasts, bacteria and moulds that can grow inside barrels. Its use enables the wood to be thoroughly sanitised, even in the pores and hard-to-reach areas, without the need for harsh chemicals. This helps to prevent contamination that could adversely affect the quality of the wine or other stored products.
When used correctly, ozone does not alter the structural properties of the wood or the organoleptic profile of the wine. As it leaves no chemical residues and breaks down rapidly into oxygen, it allows the aromatic characteristics imparted by the barrel to remain intact, provided that appropriate concentrations and treatment times are used.
Ozone reduces or eliminates the need to use hot water, steam or chemicals such as sulphur. This results in lower resource consumption, faster cleaning processes and more consistent disinfection. Furthermore, it enables the process to be automated and improves the winery’s sustainability, whilst maintaining a high level of microbiological efficacy.