HYGIENE OF PLANTS AND EQUIPMENTS

Hygiene is a condition for wine quality
It is widely shown that many undesired modifications in the chemical and organoleptic wine characters are to be attributable to poor production hygiene or to a microbial pollution. Serious damage is often caused by chemical pollution and by the association of both chemical and microbial pollution, damages that is possible to avoid through an accurate cleaning and sanitation of containers, production equipments and, in general, of the cellar.
The cellar is not a production environment different from other processing places for agro-alimentary products and has to be constantly kept in hygienic and safe conditions in order to have guarantees for a quality without contaminations.
AEB Group has been the leader for many years in the production of detergents, sanitizers and equipment able to assure perfect processing and storage conditions as well as the total hygiene of all rooms and surfaces in contact with wine. In all stages of the production process, AEB is able to propose different kinds of preparations answering the technicians' needs and assuring, with the specificity of their action, the best results. The wine builds scales favouring the microbial proliferation and diffusion, dangerous for its maintenance. AEB Group proposes, for each situation proper of the oenological processing, products and equipment indispensable to maintain the condition of wine quality, through the cleaning and sanitation of the processing environment and the equipment to treat musts and wines.
Besides traditional detergents and sanitizers, the cleaning and absence of microbial contaminations on external surfaces are facilitated by the utilisation of exclusive foam detergents, that can be supplied with the equipment proposed by AEB.