FOSS Wine Analyser | OenoFoss™

FOSS - Wine Analyser | OenoFoss™

Supplier: FOSS

Wine Analyser | OenoFoss™

OenoFoss™ provides instant process information on key parameters, helping winemakers to improve wine quality while saving money on wine analysis.

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Value

Unlimited testing at no extra cost. Instant quality control. User friendly design and intuitive user software.

Sample Type

Must, must under fermentation, finished wine and sweet finished wine.

Parameters

+10 parameters including: Ethanol, sugars, organic acids, pH and colour.

Features

Multiple results in 2 min.

FTIR analysis involves infrared scanning of must, fermenting must, or wine samples. OenoFoss can be customized from more than 30 calibrations and displays results on quality parameters in just 2 minutes.

Unlimited Analysis

No reagents and extra costs
Improve wine making and wine quality with more analysis

Keep Track of Barrels & Tanks

Results are automatically stored on a PC and history views display developments over time. You also have the option to customise your software settings in order to reflect your operations in terms of wine types, sample identification.

FossConnect™

FossConnect™ is a centralised networking management solution for OenoFoss™ that helps you reduce your production costs and secure the quality of your products. With FossConnect™, you can manage, configure and monitor your instruments remotely from any internet-enabled computer and safeguard your data for whenever you need it.

Technical Specifications

Parameters & calibration range
Must	Brix: 12 - 27 °brix pH: 2.6 - 4.0 Volatile acid: 0 - 0.6 g/l TA to pH 7.0: 2 - 12 g/l Alpha amino nitrogen: 17 - 345 mg/l	Ammonia: 0 - 175 mg/l Density: 1.04 - 1.15 g/ml Gluconic acid: 0.03 - 4.63 g/l Malic acid: 0.1 - 7.26 g/l Tartaric acid: 0 - 11.7 g/l
Must under fermentation	Glu+fru: 0 - 240 g/l pH: 2.6 - 4.0 TA to pH 7.0: 2.0 - 6.5 g/l Malic acid: 0 - 7 g/l Volatile acid: 0 - 0.6 g/l Ethanol: 0 - 13 Vol %
Finished wine	Glu+fru: 0 - 20 g/l pH: 2.6 - 4.0 TA to pH 7.0: 2 - 5 g/l Malic acid: 0 - 6 g/l Volatile acid: 0 - 1.0 g/l Ethanol: 8 - 16 Vol % Density: 0.99 - 1.01 g/ml	Lactic acid: 0 - 4.63 g/l Glucose: 0.02 - 10.65 g/l Fructose: 0.15 - 10.20 g/l
Sweet wine	Ethanol: 7-19 Vol % Glucose + fructose: 0 - 180 g/l Malic acid: 0 - 5.2 g/l Total acidity: 0.2 - 6.0 g/l Volatile acidity: 0 - 1.2 g/l pH: 2.9 - 4.0
Colour	Colour abs 420: 0 - 1.2 Colour abs 520: 0 - 3.0 Colour abs 620: 0 - 0.6

Accuracy	See application notes for performance details
Repeatability	See application notes for performance details
Analysis time	FTIR wine unit; 2 minutes
Sample ambient temperature	10°C - 35°C
Sample volume	600 µl of must, must under fermentation or finished wine with a manual pipette. Close the lid and start analysis within 6 seconds to ensure reliable results
Instrument warm up time	1 hour
Cleaning	With a regular tissue and commonly used detergent cleaning liquids
Sample preparation	Clarify sample using a centrifuge or filtration. Particle size <10 µm. In case of excess CO2, degassing is necessary (e.g. use vacuum pump, ultrasonic treatment or shake sample)
Calibration routines	Slope & intercept adjustment
SW package	Foss integrator with PLS calibrations
FTIR calibrator	Build your own calibrations with the FTIR Calibrator software
Cuvette FTIR wine unit	Cuvette with variable light pathways
Cuvette VIS colour unit	2 mm (700 µl)
Installation requirements
Power Supply	100 - 240 VAC ± 10%, 50 - 60 Hz
Power consumption	66 VA [max of Power supply]
Ambient temperature	10°C - 35°C
Ambient humidity	< 93% RH
Weight	Wine unit: 6,3 kg. Colour unit: 3,8 kg
Dimensions (H×W×D)	189 × 154 × 321 mm (excl PC), same size for each module
Environment	Place the instrument on a stable surface away from excessive and continuous vibration. Do not place the instrument in direct sunlight or close to an open window
Degree of ingress protection	IP40
Noise level	< 70 dB (measured value typically lower than 45 dB)
Altitude	< 2000 m

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