Contamination risks in wineries often begin in the wash floor. Fruit flies carry Brettanomyces — one of the worst wine spoilages. Breweries face the same problem with lactic bacteria. Green Drain™ breaks the breeding cycle in the P-trap.
The wine harvest lasts 4–6 weeks. During harvest the cellar is thoroughly cleaned; everything is flushed through. For the rest of the year it sees minimal use. The P-traps are drained in the off-season.
Irish whiskey distilleries (50+ operating: Midleton, Bushmills, Teeling, Dingle, Slane, Tullamore, Powerscourt, Waterford, Roe & Co.), Diageo's Guinness brewhouse at St James's Gate, craft brewery network (Galway Bay, Whiplash, Five Lamps, Eight Degrees, O Brother), and a small but growing Irish wine scene. Each shares the same constraint: organic-load drains under continuous wash-down with strict Bord Bia and FSAI hygiene audit cycles.
Statistical data taken from official Irish and EU sources: Central Statistics Office Ireland (cso.ie), Health Service Executive (hse.ie), Failte Ireland (failteireland.ie), Bord Bia (bordbia.ie), IDA Ireland (idaireland.com), Health Products Regulatory Authority (hpra.ie). Regulatory framework: EUR-Lex for EU directives — EU 2017/745 (MDR), EU 178/2002 (food safety), EU 1935/2004 and EU 10/2011 (food contact materials), EU 528/2012 (BPR), EU 2014/34 (ATEX). Standards: EN 1253-1 (floor P-traps, water seal ≥50 mm), EN 1253 Parts 6/7/8 (mechanical seal failures, 2023), HACCP International RG-04, ASSE 1072-2020, NSF/ANSI 2, HSE SARI guidelines. Revision date: May 2026.
November and December — harvest is over, before the winter cellar cleaning. The entire cellar of a small to medium winery is installed in one day.
Harvest is finished — let's map out all the drains in the cellar, transfer room, and filling room.
Typically: GD 3 in the basement, GD 4 in the slots under the tanks, GD 2 in the laboratory.
Sondes in 4 drains for 14 days before winter washing.
One day of work — before Christmas, before the winter standby period.
Heritage Irish breweries (Guinness, Smithwicks) and the new generation of craft breweries (Galway Bay, Whiplash, Eight Degrees) typically run DN65–DN125 drainage depending on facility age; modern craft and whiskey distillery builds (Slane, Powerscourt, Waterford) follow DIN DN80–100. Main risks: Brettanomyces in biofilm, fruit flies, and CO₂ accumulation in poorly ventilated cellars and warehousing.
Green Drain™ doesn't work alone — for maximum drain control it's combined with GD Uri-Tabs™ (urinals) and GreenSwirl™ (biofilm bio-cleaning).
Patented silicone seal for drains in basements, transfer rooms, and loading docks. CO₂ barrier in enclosed spaces, worker protection.
Bio-enzyme urinal tablets for workers' restroom facilities. No effect on fermentation or product taste.
Bio-cleaning of drains in production. Breakdown of yeast and organic deposits without harsh chemicals that could compromise flavor.
We come to the site, map the drains, and provide a written recommendation—no cost, no obligation.