"Frank Mirigliano" > wrote in message
...
>
> >
> >
> > Frank,
> > I'm not sure what you mean by "can't win."
> > TCA is certainly a potential problem, and some wineries have had
terrible
> > problems caused by chlorine.
> > On the other hand, bleach is cheap, readily available and hypochlorite
> > kills everything a winemaker is interested in including spores.
> > I have been cleaning winery floors since I was 14 (61 years). I have
never
> > experienced a TCA problem, so I continue to use it.
> > I suppose I will have a catastrophic TCA problem one of these days, and
then
> > I will come over to your side of the fence.
> > Regards,
> > Lum
> > Del Mar, California, USA
> >
> >
> >
> Hi Lum
>
> What I mean by is once there is a contamination there is, unless I'm
> mistaken, no way to salvage the wine. My grandfather used bleach and
> (probably) never had a problem, either. But I figure why take the risk.
> I use soda ash and triple rinse. It's pretty cheap, too.
>
> OTOH, is there proof that TCA production is a result of using bleach?
> Maybe I'm worrying about nothing.
>
> Regards
>
> Frank
> Greensburg, PA

Frank,
A large amount of research has been done in the past few years, so I don't
think there is any question about chlorine and TCA.
You are right about sodium carbonate. It does a good job and is
inexpensive.
Lum
Del Mar, California, USA