Chlorine Dioxide as a sanitiser and disinfectant in the wineries.

This was by far our most challenging market,wine makers in Stellenbosch looked at our easy to use tablet and said 'it looks too good to be true!'. On that hesitation, we went off to Stellenbosch University to put wineries nerves at ease and performed their own independant testing. As we knew, our CL02 did not cause any TCA formations in the wine.We further went on to see IPW who have now accepted Chlorine Dioxide as a sanitiser and disinfectant in the wineries.

Here are some interesing and useful articles online for wine makers to read.

https://www.extension.purdue.edu/extmedia/FS/FS-50-W.pdf
http://wineserver.ucdavis.edu/industry/enology/methods_and_techniques/reagents/chlorine_dioxide.html
http://www.birkocorp.com/brewery/post-rinse-sanitizing-with-chlorine-dioxide-its-a-gas%E2%80%A8/

We have reports from Stellenbosch University showing no TCA formation due to the use of CL02.