Ozone is a Versatile Organic Sanitizer for Breweries
Sanitation plays a critical role in the brewing industry. Historically, breweries have used chlorine (and/or other halogen chemicals), heat (hot water and/or steam) and acids for sanitation, but these methods have drawbacks and restrictions. The high energy cost of generating heat, the harmful byproducts associated with halogen chemicals and safety hazards of acids have made their use problematic. Many breweries have chosen to completely eliminate the use of PAA and other halogenated compounds to avoid the formation of TCA (2,4,6 - trichoroanisole) and other aromatic halogenated hydrocarbons which can impact beer flavors.
Ozone has several characteristics that make it excellent for brewery sanitation.
- Ozone is a stand-alone organic sanitizer which simplifies sanitation, is cost effective, safe to use, saves water and energy, and is environmentally friendly.
- Ozone is produced as needed on site, dissipates after use and minimizes the purchase, storage, mixing and disposal of chemicals.
- Ozone is a cold sanitizer which saves energy, extends keg flavors, and minimizes bottling line maintenance costs and cool down cycles.
- Ozone kills a much broader spectrum bacteria, fungus and molds, yeasts, spores and cysts from 10 to 5000 times faster than halogenated chemicals (chlorine, iodine, etc.).
- Ozone was approved by a FDA Expert Panel as GRAS (Generally Recognized As Safe) for use as a sanitizer in 1997 and was approved by FDA for use with fruits, vegetables, meat, poultry, etc. in June 2001 (food additive petition).
- Ozone was approved under USDA Organic Rule in 2000.
- Ozone reverts to molecular oxygen, leaving no by-products or residual contaminants.
- Ozone unlike halogenated chemicals (i.e. chlorine, iodine, etc.) ozone does not generate TCA precursors or dangerous halogenated hydrocarbon byproducts, such as THMs.
- Ozone destroys objectionable taste and odor causing compounds.
- Ozone is pH neutral, (does not change the acid/alkaline balance).