Due to its high reactivity and instability, ozone ends up disappearing from the environment, due to the fact that all the ozone that has not been consumed quickly by contact in the oxidation of organic compounds, decomposes quickly in oxygen. This makes ozone perfect as a disinfectant by not needing a final rinse. As it does not persist, ozone does not require any special system of elimination after its application.

Ozone has other very useful applications. Ozone is highly reactive when dissolved in water, maintaining a neutral pH and therefore non-corrosive. Ozone reacts with dissolved iron and manganese, precipitating both cations for easy elimination.

Compared to hot water or steam, its main disinfectants rival in the presses, ozone is much less expensive to produce and much safer to use. Disinfection by ozone can reduce more the use of hot water in the cellars by 50%.

Moreover, ozone is not harmful to stainless steel or most plastics, joints and sealants such as Viton®, silicone, Teflon®, Kynar®, and EDPM synthetic rubber. The correct use of ozone is safer than the use of SO2 or steam.

There is no storage, handling or employment requirements for ozone.

To sum up, ozone offers a great amount of benefits in its use as a disinfectant for wineries because of its:

  • speed
  • effectiveness
  • respect for the environment
  • it does not leave residues or have residual effects
  • does not need rinsing
  • sustainability