Technical Yearbook 2024

AUGUST

SHUTTERSTOCK

Practical considerations concerning wine hoses By Pieter Badenhorst

Wine hoses are essential equipment without which a cellar cannot function. The correct handling of wine hoses is critical, because it can affect the quality of wine. Here are some practical tips for cellar staff on how to care for hoses. Individual hose identification Decide on a system that will work best in the basement and stick to it. For example, give each hose a number using an engraver or mark each hose with a different colour (Photo 1). It is then easy to instruct the rest of the cellar team not to use ‘hose number 5’, for example, because it has a hole in it, or that ‘the yellow hose’ should be taken to the workshop. Without a clear way to distinguish the hoses from each other, intact and damaged hoses can get mixed, leading to The cellar team is responsible for regularly checking the condition of all hoses used. Management does not necessarily see the condition of the hoses and relies on the cellar team to look after them. An easy method to classify hoses is as follows: a) good condition, b) medium condition, and c) throw away. If hoses are damaged, they can act as breeding grounds for spoilage microorganisms. The cost of saving wine after wine spoilage or loss. Regular inspection

PHOTO 1. Hoses can be marked with silicone safety protectors in different colours.

spoilage caused by microorganisms is much higher than that of a new hose. Proper cleaning Hose suppliers recommend using the following: • Caustic (between 1.5% and 2.5% concentration). • Citric acid (between 3% and 5% concentration).

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TECHNICAL YEARBOOK 2024