GO2: The Gold Standard for Brewery & Winery Disinfection

GO2: A true stand alone sanitizer with no harmful by-products

What is GO2 Chlorine Dioxide?

• GO2: Chlorine Dioxide is a simple to use, two step kit.
  • A two-component powder kit – Components “A” and “B”
• Produces 4,000 PPM concentrated Chlorine dioxide
• Solution 95.0%+ pure
• Completely soluble in water
• 100% useable product, no waste
• True gas solution in water

GO2 is approved by U.S. EPA and NSF for disinfection of water

Easy to Use

• Use it and start producing
• No generator needed and no upkeep on equipment
• No rinse
• Final equipment rinse/container (keg, bottle, can) sanitizing

GO2 is Effective

• 99.9% Kill of Microorganisms
• Tasteless – does not affect the integrity or taste of the product
• Non-Corrosive – will not harm infrastructure and equipment
• Prevents and removes bio-film
• Effective over wide range of pH (4-12)
• Cost effective

GO2  Eliminates

• Bacteria
• Viruses
• Fungi
• Spores
• Mold
• Odors

GO2 Provides

• 100% biofilm removal and control
• A ”single product” disinfectant for equipment, hard surfaces, instruments
• Non-Toxic, Odorless, Tasteless
• Safe to use, transport and store
• Does not produce harmful by-products

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GO2 is the New Advanced Delivery System for Chlorine Dioxide that Wineries and Breweries Love

GO2 is a new product to produce 95+% pure Chlorine Dioxide at high yields without expensive equipment, dangerous precursor chemicals or extensive operator training.

GO2 uses 2 simple powders that are mixed together in a measured amount of water to produce a 0.4% (4,000 ppm) Chlorine Dioxide Concentrate that is stable with a half life for a minimum of 30 days when stored properly.

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GO2 for Brewing

GO2 delivers superior sanitation without compromising the integrity or quality of the brewing process. Micro-contamination can originate from a variety of sources in the brewing process: Raw materials, air, brewing water, additives and even pitching yeast can act as a constant supply of contaminants. These factors can contribute to minor changes in beer flavor and fermentation performance, resulting in flavor and aroma defects.

For brew masters, preventing the growth of these microorganisms has become a top priority. Using chlorine bleach for sanitation and disinfection in these facilities has been linked to TCA production. GO2 does not negatively react with phenols to create TCA or TCP.

Advantages of GO2 in Brewing

♦  Tasteless – does not affect the integrity or taste of the product.
♦  Non-Corrosive – will not harm infrastructure and equipment
♦  No harmful by-products
♦  99.9% Kill of Microorganisms
♦  Prevents and removes bio-film
♦  Effective over wide range of pH (4-12)
♦  Cost effective

Applications in Brewing

♦  Final sanitizer when washing equipment and tanks
♦  Process water treatment and sanitizer
♦  Keg and bottle sanitizing

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GO2 for Winemaking

GO2 delivers superior sanitation without compromising the integrity or quality wine. Cork Taint is a problem that affects between 5-10% of all wine produced worldwide. A “tainted” bottle is referred to as a bottle that has been effected by the presence of 2,4,6,-trichloroansole TCA or 2,3,4,6- tetrachloroanisole TeCA.

Once present, both of these can rapidly spread airborne throughout the facility and be absorbed by many of the solid materials. For winemakers, preventing the growth of these species has become a top priority. Using chlorine in the sanitation and disinfecting of facilities and equipment has been linked to a majority of all TCA production. GO2 chlorine dioxide does not negatively react with phenols to create TCA or TCP.

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Advantages of GO2 in Wine Production

♦  GO2 delivers 260% more disinfection power than chlorine based products
♦  GO2 has ten times more oxidizing power then chlorine based products
♦  GO2 does not produce any Disinfection By Products (DBP’s) or chlorinate any organic materials and eliminates THM’s HAA’s, MX, chloramines, bromides and bromines
♦  GO2 does not allow any build up or microorganisms
♦  Delivers a 100% kill of all waterborne microorganisms including bacteria, viruses, protozoan, fungi, algae, mold, and spores
♦  Does not lead to the production of TCA or TeCA
♦  Product is odorless and tasteless and does not negatively affect the integrity of the taste of the wine
♦  Chlorine Dioxide off gassing will kill most airborne micro-organisms such as mold, algae and spores