This article is focused primarily on common sanitizing methods, such as steam and ozone, plus the emerging ultraviolet light technology. Nearly every winemaker interviewed had a similar cleaning method, using hot (160° F to 185° F) water and a high-pressure spray ball supplied by Gamajet, Alfa Laval or AquaTool, or as part of a Tom Beard Company barrel washing system. Hot water not only removes gross lees, it goes deep into the pores to melt away tartrates. Sanitation Terms Wine Busi...