1. Not Just for Bottled Water Any More!
By ClearWater Tech, LLC
Not Just for Bottled Water Any More!

2. Is There Anything Beer and Wine Producers Can Agree On?

3. O3

4. Shared Problems Off Flavors Off Odors Aborted Fermentation
Cleaning Problems
Equipment Degradation

5. Traditional Sanitizers
Chlorine Dioxide
Pitting in Stainless Steel
Off Flavor
Chemical Handling Safety

6. Traditional Sanitizers
Paracetic Acid
Inconsistent Sanitation
- Off-gas H2O2 when lines depressurized
Reduced Product Shelf Life

7. Traditional Sanitizers
Iodophore (Iodine+Surfactants)
Fermentation Tank Pitting
Soft Rubber Degradation
Changes in Product Flavor

8. Shared Ozone Solution Brewery/Winery-Wide Sterile Rinse System
Barrel Washing
Surface Sanitation
Washdown
Bottle Rinsing
Clean-in-Place
Transfer Lines
Mold Control
Water Treatment
Waste Water Treatment

9. Typical Fixed O3 System CWT CD4000HO 45 grams per hour @ 6%
2 Sequal Workhorse 15C oxygen generators
30 SCFH total/90% purity
Signet ORP controller
Maintain 1,000 mV ORP
4-20 mA signal controlling ozone output
Rosemount dissolved O3 monitor

10. Typical System Parameters
Incoming municipal water
Typical pH of 7-8
Chlorine residual 0.08 to 0.5 ppm
0.5 ppm O3 residual (1,000mV ORP) in storage tank
Applied dosage rate of about 3.3 ppm
Water entering the storage tank is maintained at a 1.0 ppm residual level

11. Recirculating Ozone System
Muni Water
40 gpm Pl
60 gpm
20 gpm
Off-gas
Recirculation
Injector
Reaction Vessel
Ozone Generator Pl
ORP Probe
To Plant Wide C.I.P. System
& Fragment Flush
60 gpm Pl O3
Probe
125 gpm
2” inlet Pl
To Bottle Rinser
25 gpm
3” outlet
10,000 gallon
storage tank

12. Results Maintain ≥ 3 log reduction in mold, yeast and bacteria counts
Consistent ORP and dissolved ozone readings
Eliminated wear on fermentation tanks and other stainless steel parts
Reduced chemical handling
Well water without microbes, residual flavor or odor effects

13. Successes

14. O3
Thank You!