Sanitation is important.   We strongly recommend that every winery implements high quality sanitation protocols.  Good hygiene through a fully built cleaning agent and a sanitiser (that won’t taint wine) will reduce the risk of unwanted bacteria yeast and microbes taking hold in your wine.  Ultimately it protects your investment.  Chemical products used in the cellar for cleaning and sanitation that taint wine increase the likelihood of wine spoilage through human error.