Hanovia UV disinfection systems safeguard the water used in wineries from the risk of water-borne micro-organisms such as bacteria, yeasts, moulds and algae.

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Hanovia has designed the PureLine range of UV systems for environmentally friendly industrial water disinfection without compromise and specifically for the needs of food and beverage processes.

Hanovia UV disinfection has no hazardous chemicals involved; has no disinfection by- products; is effective against ALL microbes, including Cryptosporidium and Giardia; and gives producers flexible disinfection performance at lowest cost.

Hanovia UV available with 3rd party validation for guaranteed disinfection of process water without compromise!

The advantages of Hanovia UV disinfection for winemakers

Winemakers world-wide trust UV water treatment to protect their product from contamination and so enhance quality. It's far superior to more traditional methods:
No spoilage organisms survive UV treatment
UV treatment is the most cost effective method of water disinfection
UV disinfection has no effect on pH, colour, flavour or aroma
UV disinfection leaves no residue
UV disinfection produces no hazardous or toxic chemicals
Permanent, accurate treatment records are available using Hanovia UV systems
Ultraviolet energy causes permanent inactivation of micro-organisms by disrupting its DNA so that they are no longer able to maintain metabolism or reproduce
All bacteria, spores, viruses and protozoa (including Cryptosporidium and Giardia oocysts) are permanently inactivated by UV disinfection.

UV water applications in wineries

UV treatment of incoming water from mains or borehole
UV treatment of water post filter
Final CIP rinse water-leaving no taint
Water used for preparation
Water used for rinse in pipework
Water for jetting
Water for rinsing our cleaning fluids
Compact and Easy to Install

To contact Fluidquip Australia about Wineries UV Disinfection use Get a quote.

Hanovia has designed the PureLine range of UV systems for environmentally friendly industrial water disinfection without compromise and specifically for the needs of food and beverage processes.

The advantages of Hanovia UV disinfection for winemakers

Winemakers world-wide trust UV water treatment to protect their product from contamination and so enhance quality. It's far superior to more traditional methods:
No spoilage organisms survive UV treatment
UV treatment is the most cost effective method of water disinfection
UV disinfection has no effect on pH, colour, flavour or aroma
UV disinfection leaves no residue
UV disinfection produces no hazardous or toxic chemicals
Permanent, accurate treatment records are available using Hanovia UV systems
Ultraviolet energy causes permanent inactivation of micro-organisms by disrupting its DNA so that they are no longer able to maintain metabolism or reproduce
All bacteria, spores, viruses and protozoa (including Cryptosporidium and Giardia oocysts) are permanently inactivated by UV disinfection.

UV water applications in wineries