A final rinse after cleaning and sanitising with low-quality water that contains bacteria, or is too hard for chemical to be effective could be putting your wine at risk when it doesn’t have to be. By using high quality water in your winery operations, you can minimise contamination risk, without significant financial expenditure. There are two principal considerations to take into account to assess water quality - water hardness and potability.
"Unscrupulous winemakers still don't clean their equipment properly, and use bad fruit. So, as the saying goes, 'rubbish in, rubbish out.' But this wine still has to be sold."