NOMASENSE O2 P300 & P6000

Oxygen can play an important role in shaping the sensory profile of the wine and can also cause a wine to perfect or spoil. Proper oxygen management strategies are essential to help winemakers deliver the best possible wine and therefore require specific tools to measure and control oxygen.

 

Thanks to a luminescence-based technology, combined with the use of remote sensors and accessories, the portable NomaSense O2 analyzer enables the measurement of oxygen levels in the winery, including dissolved oxygen in wine and gas phases.

 

Whether you're using bottle making or Bag-in-Box®, oxygen can be measured at every stage of the winemaking process, and especially at the bottling stage. The NomaSense O2 P6000 measurement capabilities also meet the needs of analytical and research laboratories in terms of monitoring analysis for measuring the permeability of different wine types or monitoring very low dissolved oxygen concentrations during the aging stages. The technology has been verified through scientific collaboration with world-renowned institutes. Most influential wine research centers are currently using this technology in their programs to better understand the impact of oxygen on wine development.

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NOMASENSE COLOR P100

PROPERTIES

 

 

Nomasense Color P100 is an easily portable device in wineries that can work with rechargeable batteries.

 

Our device is suitable for very detailed color measurement and is processed over internationally accepted (CIE lab) data.

 

Thanks to the more detailed studies of a team of Nomacorc oenologists, the device displays the calculated CIE lab values (included in the OIV protocol) in a full color range in the traditional spectrometer environment.

 

The Nomasense Color P100 is also capable of comparing the color of the wine itself with the target color the producer wants to achieve, which was previously stored in its memory.

 

Since there are 20 different color registers on the device, coloring works can be done easily in wineries.

 

Nomasense Color P100 is more friendly with the producers thanks to its easy use in laboratories and wineries due to its coloring feature.

Color is an important factor in the quality of the wine that is immediately visible to the taster or consumer.

 

In the wine industry, color assessment is commonly performed at measurement absorbances at 420, 520 and 620 nm, but this does not allow for objective identification. An alternative approach to color measurement widely used in other industries, the CIELab color space allows you to accurately describe color as perceived by the human eye, thanks to L * a * b * Cartesian coordinates and L * C * polar coordinates. h *.

 

The NomaSense Color P100 analyzer is a portable colorimeter that measures wine color in the CIELab system based on reflectance technology. There are many different applications for this analyzer, including a "target" color definition to achieve using real-time controls in the winery, or color tracking during the winemaking process.

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BENEFITS

 

  • Monitoring cold or hot maceration, fermenting or other red wine technical applications,

  • To monitor color stabilization during aging wine (in barrels, micro-oxygenation),

  • Watching the soaking time with grape peel during white wine production,

  • To follow browning developments during accelerated aging processes,

  • Watching the development of pink colors,

  • Measuring the coloring during the preparation of wine mixes,

  • We would like to point out that our product in question is a very useful device as it helps to define the wine colors determined by the agreements between the wine producer and wine buyers (sellers, marketers).

NOMASENSE POLYSCAN C200

The NomaSense PolyScan C200 is the first analyzer to measure the mandatory or wine polyphenol content in real time at different winemaking stages.

 

The method is simple, direct and fast. A sample is dripped on disposable electrodes without any preparation. Results are displayed on the analyzer's touch screen after a few seconds as indices (EasyOx and PhenOx) that indicate easily oxidizable polyphenols and total polyphenol levels.

 

These indexes allow the winemaker to manage critical elaboration stages, such as press or fermentative skin contact, based on objective measurements of wine and wine quality. Two more indices are available for red wines to facilitate winemaking monitoring and management: the Tannins / Anthocyanins (TAN / AN) ratio and the Total Phenol Index (TPI). The TAN / AN ratio is displayed when measurements are made in traditional maceration monitoring or thermovation in addition to the PhenOx and EasyOx indices currently displayed. When it comes to traditional adventures, TPI, directly related to absorbance at 280 nm, adds to the previous three.

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NOMASENSE CO2 P2000

Dissolved CO2 (carbon dioxide) still plays a very important role in the flavor balance of wines and helps regulate their sensory profiles.

 

Therefore, it is important to manage this factor throughout the winemaking process to ensure adequate concentration in the final product. The NomaSense CO2 P2000 analyzer provides an accurate, real-time measurement of the dissolved CO concentration in wine. Its speed and ease of use make it a suitable tool for many different applications.

NOMASENSE OXYMETER

Based on luminescence technology, the NomaSense Oximeter has the precision, reliability and robustness that transform our oxygen analyzers into industry standards.

 

This portable analyzer allows winemakers to measure the dissolved oxygen of wines in real time at all stages of the wine production process, at concentrations of 0 to 22 mg / L, with high measurement accuracy (± 0.04 mg / L, 15 detection limit). ug / L).

 

The analyzer, which is very easy to use, connects to a smartphone application via Bluetooth where the user controls the analyzer, sets and initiates measurements, and can save and export data. A flexible, 12mm diameter probe allows the sensor to be immersed in any container, including a bottle of wine.

 

Many delicate cellar processes such as filtration and cold stabilization and all wine transfers can be easily monitored.

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