Problem- You are now in charge of the sanitation program of a winery that does not believe in chemicals. They have been using cold and hot water for cleaning their stainless steel tanks, barrels, stainless steel crusher with silicone rubbers, bladder press and gravity fed filler but they have currently problems with VA and Brettanomyces in their red wines and their semisweet white wines started to ferment in the bottle. What would you advise them to do? Do you think they can avoid chemicals? Why or why not? What equipment would you suggest they invest into to make their sanitation program safe and acceptable?
I am not able to determine the correct answer for the above question please helps me to get the correct answer