I never use any chlorine-containing cleaning compounds in my winemaking and don’t recommend it to anyone. There are plenty of alternatives for cleaning, one of my favorites being sodium percarbonate.
You’re on the right track — it’s not a good idea to mix chlorine bleach with winemaking because free chlorine molecules can, if the conditions are right, contribute to appreciable levels of the swampy or stinky “corked” aroma, the most ubiquitous being 2,4,6-trichloroanisole. I never use any chlorine-containing cleaning compounds in my winemaking and don’t
The most general guidelines the Wine Wiz can give you for aging wines from fruits, vegetables and herbs are these: Always cellar any wine at least six months before opening the first