Contamination in a winery often starts on the wash floor. Fruit flies carry Brettanomyces — one of the worst wine spoilage organisms. 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 washed down constantly and everything is flushed through. For the rest of the year it barely gets used. The traps dry out over 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), Fáilte 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 (gullies with a water seal below 50 mm, with mechanical closure, and combined types; 2023 editions), 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. A small or medium winery is done in a single day.
Once harvest is finished we map every drain in the cellar, the racking room and the bottling hall.
Typically GD 3 in the cellar, GD 4 in the channels under the tanks and GD 2 in the laboratory.
Probes in four drains for 14 days before winter washing.
One day's work, before Christmas and the winter shutdown.
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™ works best alongside GD Uri-Tabs™ for urinals and GreenSwirl™ for clearing blockages.
Patented silicone seal for drains in cellars, racking rooms and loading bays. CO₂ barrier in enclosed spaces, worker protection.
Bio-enzymatic urinal tablets for staff washrooms. No effect on fermentation or on the taste of the product.
Biological cleaning of production drains. It breaks down yeast and organic deposits without harsh chemicals that could affect flavour.
We come to the site, map the drains, and provide a written recommendation — no cost, no obligation.