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.
Top Croatian wine regions: Plešivica, Pelješac, Istria, the Central Dalmatian islands, Kutjevo, Hercegovina, and the neighboring Vipava and Goriška Brda. Plus a growing craft beer scene (Garden Brewery, Zmajska, San Servolo, Brlog, and others).
Statistical data were taken from official sources: State Statistical Office (data.dzs.hr) Croatian Institute of Public Health (hzjz.hr), Ministry of Labor, Pension System, Family and Social Policy (mrosp.gov.hr), Agency for Science and Higher Education (azvo.hr), Ministry of Tourism and Sports (mint.gov.hr). Regulatory framework: EUR-Lex for EU directives and regulations — Regulation (EU) 2017/745 (MDR), Regulation (EC) No 178/2002 (general principles of food law), Regulation (EC) No 852/2004 (food hygiene — HACCP obligation), Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011 (food contact materials), Regulation (EU) No 528/2012 (BPR), Directive 2014/34/EU (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), ASSE 1072-2020 (floor drain trap seal protection devices) and NSF/ANSI 2 (food equipment). HACCP International RG-04 is a private certification programme operated by HACCP International, not an official certification issued by a public authority. Tourism data taken from the DZS publication for H1 2025, healthcare data from the HZJZ report 2024, data for education from DZS publications for the 2023/2024 and 2024/2025 school years, data for nursing homes from the MROSP report, and announcements of EU-funded construction in 2025. 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.
Traditional wineries (Plešivica, Pelješac, Istria) have a mix of 55–65 mm to 120–135 mm, depending on the age of the facility. Modern craft breweries build to DIN standards (75–85 mm–100). Main risks: Brettanomyces in biofilm, fruit flies, and CO₂ accumulation in poorly ventilated cellars.
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.