ORP control
The measurement of redox potential in oenology makes it possible to predict whether the wine is at risk of oxidation (high potentials) or reduction (low potentials). Depending on this value, a more intelligent management of oxygen and antioxidant supply during winemaking can be carried out.
In wine, multiple reactions involving a large number of compounds occur successively, spontaneously and simultaneously, and wine has a multitude of redox pairs. This makes it impossible to reach equilibrium in the medium. The evolution of the potential throughout the winemaking process will indicate at which points in the process an oxygen supply becomes necessary, because the potential falls to very low values, or when the application of antioxidants becomes necessary because the potential has reached too high values.
Knowing the range of values within which this parameter, the potential, must be maintained during winemaking and controlling the oxygen supply to keep it within the limit values, a safer and more appropriate winemaking for the type of product will be achieved.
The control of the redox potential during alcoholic fermentation will be vital to avoid possible organoleptic deviations. During fermentation, in the exponential yeast growth phase, there is a sharp drop in redox potential, and at potentials below -70mV the risk of spontaneous chemical hydrogen sulfide formation begins.
Attention must be paid during storage to the possibility that the redox potential may be altered, especially if it is elevated, thus favoring the development of aerobic microorganisms and the oxidation reaction.
It is necessary to know the potential values that have been produced during winemaking because the organoleptic properties of the wines will depend to a large extent on them.
Likewise, before bottling, it is very convenient to know the ORP potential of the wine to determine what trend it may follow while in the bottle. This will allow decisions to be made that favor the correct evolution of the product, such as the elimination of dissolved oxygen, the dosage of antioxidants or the choice of the most appropriate cork.
The solution for the control of oxidation-reduction processes in wine.
The Electrowine system monitors the Redox potential in tanks to discover the tendency of the wine towards reduction or oxidation.
It monitors the development of yeast populations during alcoholic fermentation, which causes a drop in electrochemical potential.
Optimizes SO2 management by knowing whether the wine is at risk of oxidation or reduction.
Management of micro-oxygenation based on analytical parameters, allowing greater control of the process.