A recent article in Food Quality News demonstrated that mature salmonella biofilms were not able to be removed by sodium hypochlorite, sodium hydroxide and benzalkonium.
This has a direct implication on wine production. Biofilms caused by sodium hydroxide (or chemical filming caused by sodium metasilicate) can leave an environment where yeast, bacteria and microbes can persist on stainless steel and potentially taint your wine.
Read more here:
If you have any questions about caustic alternatives or better sanitation, then get in touch, because it's time to stop using caustic and start cleaning smarter, safer and cleaner.