I have worked as an engineer on automated CIP (Clean In Place) systems for
various beverage/fruit juice producers (including wine and beer).

The standard cleaning procedures in the food/beverage industry are to flush
the
lines and equipment with water, followed by a 10 min chlorine flush,
followed
by a final water rinse.

At the end of a run of product, or if the equipmet is not to be used for
some
time, or after the equipment/lines have been in service for an extended
period
of time, the procedure is; water flush, chlorine flush, water flush, caustic
(lye) flush, and final water rinse.  No one to my knowledge uses vinegar or
similar methods for the purpose of disinfecting.

Frank