Sanitary wine cellars and equipment are a must for creating high-quality products, so wineries use specific designs and cleaning methods to meet their high standards. One such method is the WATCH rule, which uses a balance of water, action, time, chemicals and heat to cleanse and maintain equipment. "If you limit any one of these, you have to add something somewhere else. So if you don't have enough heat, then chances are you're going to have to use more chemical," said Gordon Taylor of Daven Lore Winery.

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