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Oxygen and wine Wes Ward April 2013. Oxygen and wine Make Break Color stability Reduction of astringency Browning Organoleptic defaults Micro-organism.

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Presentation on theme: "Oxygen and wine Wes Ward April 2013. Oxygen and wine Make Break Color stability Reduction of astringency Browning Organoleptic defaults Micro-organism."— Presentation transcript:

1 Oxygen and wine Wes Ward April 2013

2 Oxygen and wine Make Break Color stability Reduction of astringency Browning Organoleptic defaults Micro-organism growth Aroma profile evolution Impacts depend on: Period of addition Oxygen amount pH SO2 Temperature Etc…

3 Must Preparation Maturation (barrel aging, micro-oxygenation) Bottling (TPO) & Bottle Aging (OTR) Degree of Oxygen Exposure Measurement application domain Why measuring? Assessing winemaking steps Controling at different oxygen amounts (macro/micro/nano) Assessing consistency

4 Objectives Mapping the process and defining strategies Process Mapping HACCP source Oenomeca

5 Electrochemical methods Generated current is proportional to O2 partial pressure or to mass of O2 transformed during electrolysis Circulation in the cell Destructive method Need of inert gas Portable Very Accurate 1 point calibration HS measurement possible

6 Luminescence Methods Immersion Stirring in the tank Non-destructive Non-invasive depending on device and brand Very Accurate No calibration Portable

7 Main Measurement Methods PrincipleProsCons NomaSense Oxysense Ocean Optics Non-Invasive Luminescence Accurate Easy to use DO, HS, TPO Orbisphere Clark Electrode Electrochemistry Accurate for DO Responsive Difficult to use HS not accurate Hach Lange LDO Luminescence Cheap Easy to use No HS Only DO in tanks Oxybaby Checkmate Amperometry Cheap Easy to use O2 and CO2 Only HS, no DO

8 YSI - Probe  Method – Electro-chemistry  Evasive  Somewhat Portable  Can measure both Dissolved O2 Only  Detection Limit of.001 ppm (1ppb)  Detection Limit - 0–20ppm  Accuracy +/-.01ppm  No cross sensitivity to C02 or SO2  Food Certified  Primary Industry – Water

9 Oxybaby  Method – amperometry – probe only  Invasive – probe only  Portable  Cannot measure Dissolved O2  Can measure Headspace O2 only  No In-line measurement  Detection Limit of.1% O2  Detection Limit – 0-100% O2  Accuracy.10%  No cross sensitivity to C02 or SO2  Headspace only with Bag-in-Box applications  Not food certified, probe only  Primary Industry – Food Packaging

10 Orbisphere  Method – Electro-chemistry – no dipping probe  Invasive  Portable, but usually fixed (lab application)  Can measure Dissolved O2  Extremely difficult to measure headspace O2  In-line only  Detection Limit of.001 ppm (1ppb)  Detection Limit – 0-20ppm  Accuracy <= 1% of reading  No cross sensitivity to C02 or SO2  Ability to measure Bag-in-Box applications  Not food certified, it is a destructive test  Primary Industry - Beverage

11 Hach Ultra LDO  Method – Luminescence – dipping probe only  Invasive  Portable  Can measure Dissolved O2 – No HS  In-line not possible  Detection Limit of.001 ppm (1ppb)  Detection Limit – 0-20ppm  Accuracy <=.2ppm  Low sensitivity to C02 or SO2  Not able to measure with Bag-in-Box applications  Not food certified, it is a destructive test  Primary Industry – Waste Water

12 Oxysense Method - Luminescence – sensor spots, Non-invasive Not truly portable Can measure Dissolved O2 & Headspace O2 Can measure In-line Detection Limit of.015 ppm (15ppb) Detection Limit – 0-15ppm Accuracy <= 5% of reading Cross sensitive to C02 or SO2 Light interferences Bag-in-Box applications possible Not food certified Primary Industry – Food Packaging

13 Ocean Optics – Neofox  Method – Luminescence – sensor spots & dipping probe  Non-Invasive  Portable, but requires a PC to read  Can measure Dissolved O2 & Headspace O2  In-line ability  Detection Limit of.04 ppm (40ppb)  Detection Limit – 0-40ppm  Accuracy <= 5% of reading  Cross sensitivity to C02 or SO2 is unknown  Sensors susceptible to ethanol  Bag-in-Box applications possible  Not food certified  Primary Industry – Waste Water

14 NomaSense  Method – Luminescence (sensor spots & dipping probe)  Non-destructive & Non – Invasive  Very Portable  Can measure both Dissolved O2 & Head Space O2  Can measure in-line  Detection Limit of.001 ppm (1ppb)  Detection Limit - 0–40ppm  Accuracy <=.01ppm  No cross sensitivity to C02 or SO2  Ability to measure Bag-in-Box applications  Food Certified  CIP possible  Primary Industry – Wine  Fully validated for wine applications

15 Validation procedure Certified gases (GEC) ranging from 0 to 21% O2 Experimental set-up for both Head space and dissolved oxygen Procedure MA-F-AS1-06-PROVAL recommended by the OIV Linearity, repeatability, reproducibility LOD, LOQ, selectivity and accuracy

16 Elements of validation  -GC NomaSense Orbisphere All technologies are very accurate NomaSense showing the best performances Broader range of application for NomaSense

17 Available tools Analyzer Dipping Probe Sensors Sight Glass Side Glass Transparent BIB taps

18 Different measurement approaches Dipping Probe Sight Glass Sensors

19 Measuring in a bottle Headspace DissolvedHow much oxygen is in the bottle?

20 Selected Audit Results

21 Bottling Consistency O2 difference of 0.90 ppm O2 42

22 Typical DO Evolution in Bottles

23 Inerting before Filling With inerting Without Inerting Inerting before filling can reduce up to 0.5 ppm

24 Head Space Management for Inner Seals No Vacuum Pick-up = 3ppm Vacuum + CO2 Pick-up = 0.2 ppm Vacuum: Pick-up= 1.4 ppm HSO in hPa

25 The New NomaSense O 2 analyzer

26 2 nd Generation NomaSense  Overall reduction in size & weight  More intuitive user interface  New calibration management through bar code reading  New sensor management via new file structure  Compatible with existing sensors and accessories  The only TPO meter on the market  No need to run separate calculations in excel files

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