III.3.2 Definitions

3.2.1 Supplier

The company or companies from whose cellars the wine is to be collected for shipment.

3.2.2 Purchaser

The Party that has placed a contract for the wine to be collected from the Supplier and transported.

3.2.3 Ship Owner/Agent/Freight Forwarder

The Party that has been contracted to transport the wine, whether this be Ship Owner, Agent, tankcontainer/roadtanker operator or a commissioner of transport

3.2.4 Acceptable cleanliness

For tanks, pipelines, and all ancillary equipment, including pumps with which the wine comes into contact, a state of Acceptable Cleanliness is defined, after cleaning and disinfection, as follows:

• All items shall be free from taint or perceptible odor.
• No traces of solvents or debris shall remain.
• No traces of previous cargoes shall remain.
• No traces of detergents or sanitising agents shall remain.
• Equipment must be disinfected and rinsed before use, according to the use of the equipment and the nature of the wine.

3.2.5 Conditions of use

Tanks, containers and all ancillary equipment must be in excellent condition, physically and mechanically, and fit for the purpose intended. It should be noted that alcoholic beverages may be classified under IMO and or ADR as flammable cargoes and that tanks carrying such substances should comply with appropriate construction criteria for transport.

3.2.6 Washing

Cleaning must be conducted by a pressure spray system using a rotating head, or by a system of equivalent efficacy.  Water and cleaning agents should be used.  The water used for all rinsing operations of surfaces in contact with wine must be clean and free from microbial or other contamination, and without residues of organic or inorganic disinfectants, whether oxidative or not (Cl₂, O₃, …).  It must also have a low content of calcium and iron.