Changes in ORP During Wine Fermentation

May 25, 2024

When it first enters the fermenter, grape juice,Changes in ORP During Wine Fermentation or must, has an ORP value of between 300 and 400 mV. As soon as yeast activity starts during the wine fermentation process, the value will swiftly decrease. The elemental sulphur in the must will begin to decrease to hydrogen sulphide if the ORP value falls below 200 mV. (H2S).

Response Time is Critical to Prevent Wine Sulfides

Winemakers can precisely forecast when this decline will happen by utilising a quick-responding ORP sensor. Because of this, they are able to react fast and provide oxygen to stop the “rotten egg” odours that sulphides in wine can produce.

The Knick BES ORP 100 is a sensitive ORP sensor that is ideal for use in the wine fermentation process since it:

Because of its ceramic diaphragm and Silamid® reference system, it responds quickly and stabilises following CIP.

Wine is prevented from leaking into the sensor by a long sensor life and fewer calibrations from the reference system’s design and construction.

Digital Memosens technology offers diagnostics for sensor health that let users avoid measurement errors.

Ordinarily, ORP sensors are mounted using sanitary fittings in the recirculation or wine vat lines.https://wellkonix.com/

A Small but Effective ORP Measurement

Winemakers can give the process control system or PLC for the wine fermentation process the measurement process values and temperature by combining a small ORP transmitter, such as the BES100, with a digital BES100 ORP sensor. A low-cost, portable digital analyzer called the BES100 can measure pH, ORP, conductivity, oxygen, and temperature. The transmitter also supports Modbus RTU and has two analogue active/passive 4…20 mA outputs.