Preparing the wine cellar, equipment, and vessels for the upcoming grape harvest

The food hygiene regulation (Official Gazette of Montenegro 91/26) obliges food producers, including wine producers, to establish and maintain prescribed hygiene requirements throughout the entire process of production, processing, and distribution of food (wine). Disinfection of the cellar space, two days before the harvest, can be carried out by burning sulfur strips—1-2 sulfur strips per cubic meter of space (after disinfection, windows and doors should be closed, and the cellar ventilated). The advantages are multiple—due to their smooth and non-porous surface, they are easy to clean and disinfect, easy to maintain, and pose minimal risk of microbiological contamination. They are resistant to acids from grapes, temperature changes, and have a long lifespan, contributing to process control. Since wood absorbs soda, it must be neutralized with a 10% solution of wine vinegar (100 g of vinegar in 10 liters of water), then shaken well. Walls and floors should be cleaned with a soft cloth, avoiding metal brushes that could damage the plastic. Afterwards, vessels should be rinsed thoroughly, dried, and disinfected (a 2% solution of Vinobrana can be used for disinfection). Proper preparation of the cellar, equipment, and vessels is one of the essential prerequisites for successful vinification. Applying good hygienic practices significantly reduces the risk of microbiological contamination and contributes to wine stability.