Effectively managing salt levels in winery effluent is a significant issue for wine production.  The use of sodium in particular through caustic soda has significant environmental impact which can lead to the build up of sodic soils.

Cleaning and sanitation is important because it enables wine producers to control what comes into contact with their wine.  There is overwhelming evidence that states cleaning and sanitation in wine production significantly reduces the risk of taint by yeast, microbes and bacteria.  Two basic processes are cleaning and sanitising and we have outlined a quick re-cap of both processes below.