"JEP" > wrote in message
om...
> >
> > But, if anybody has some chemical or scientific reason why I shouldn't
> > use it, I'm open to the discussion.
> >
>
> One reason, although how much of a concern it is depends on how much
> Iodine is left on the surface of the container. Iodine reacts with the
> sulfites you may be (should be, IMHO) adding to protect your wine. If
> there is significant Iodine present, you may need to add more sulfite
> than you think you need. It also results in (I think) hydrogen
> sulphate (HSO4).
>
> I'm not a chemist, but this info came from one.
>
> Andy
It can also seriously discolour the wine - based on my re-reading of my
cellar management notes from university. Commercially, we use sodium
percarbonate (aka Oxyper) for washing and sanitising, always followed by a
thorough water rinse (preferably hot water for both). If stains are
stubborn, we have used caustic soda, but I personally try to avoid doing so,
as it has significant OH&S issues. A slightly safer alternative to caustic,
as pointed out earlier by Tom S, is to use soda ash/washing soda/sodium
carbonate.

Cheers,

Andrew