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Oxygen and wine

Oxygen and wine. Wes Ward April 2013. Oxygen and wine. Make. Break. I mpacts depend on: Period of addition Oxygen amount pH SO2 Temperature Etc…. Micro-organism growth. Aroma profile evolution. B rowning. Color stability. Organoleptic defaults. Reduction of astringency.

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Oxygen and wine

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  1. Oxygen and wine Wes Ward April 2013

  2. Oxygen and wine Make Break • Impacts depend on: • Period of addition • Oxygenamount • pH • SO2 • Temperature • Etc… Micro-organismgrowth Aroma profile evolution Browning Colorstability Organoleptic defaults Reduction of astringency

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

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

  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 MeasurementMethods

  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 • Experimentalset-up for both • Head space and dissolvedoxygen • Procedure MA-F-AS1-06-PROVAL • recommended by the OIV • Linearity, repeatability, reproducibility • LOD, LOQ, selectivity and accuracy

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

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

  18. Different measurement approaches Sight Glass Dipping Probe Sensors

  19. Measuring in a bottle Headspace How much oxygen is in the bottle? Dissolved

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

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

  25. The New NomaSense O2 analyzer

  26. The New NomaSense O2 analyzer • 2nd 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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