Commodity caustic soda (Sodium Hydroxide) is used regularly in wineries globally, however we at AIRD believe that commodity caustic is wasting money, ineffective and dangerous for use in your winery. Find out why.
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 is an interesting article from NBC, which basically states that corked wine doesn't give off a bad smell, but rather the chemical inhibits your own sense of smell. Trippy stuff!