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[flcn43]

Anyone here use quaternary sanitizers (quat) in their wine making? I have easy access to quat through work and would like to know people's thoughts. Just FYI - it's approved for food contact surfaces and it sanitizes with a contact time of only 45 seconds (at the concentration listed on the label, ~200 ppm).

Tangentially, I wonder what the contact time for SO2 solution is at varying concentrations.

So, thoughts?

[rpage53]

Quats aren't that great and also tend to taste rather nasty. But sure, they can be used.
http://www.grapestom.../sanitation.htm

But they are tons better than SO2. Luckily, wine itself with high alcohol and acid is an excellent sanitizer so we get away with sloppy sanitation. Breweries aren't so lucky so have to use stronger chemicals than SO2.

Rick.