OxiOut
Efficient gas management
Protects the life of bottled wine
How OxiOut works
Oxi_Out is a system that allows the selective addition or elimination of low molecular weight gases (O2 and CO2) by means of specific selected membranes. The correct management of gases during winemaking makes a substantial difference in the quality of bottled wines.
- It reduces oxygen concentration, thus reducing browning and the appearance of evolution aromas in the wines.
- The addition of CO2enhances freshness in white and rosé wines, while the elimination of this gas will reduce the astringent sensation in red wines.
Advantages
- O2 management to extend the life of bottled wine.
- CO2 management to improve the freshness of white and rosé wines or soften the astringency in red wines.
- Reduce O2 and/or CO2 concentration to reduce aroma loss during storage, transport or bottling.
- Increases CO2 with perfect bubble integration.
Features
- Practical and automatic equipment.
- The system is available in several models to suit different winery working performances.
- Fully automated, real-time digital monitoring to control the different variables (dissolved oxygen, dissolved carbon dioxide, temperature, pressure, flow rate, etc.).
- Easy operation from a touch screen.
- Data storage for later analysis and evaluation
- Traceability of the whole process.
- The cleaning, drying and sanitizing process is carried out together with the bottling line in a fast and efficient way at no additional cost for the winery.
- Automatic cleaning CIP available.
Available working modes and models
CO2 sensors
OxiOut has a dissolved carbon dioxide sensor at the outlet of the unit. The measurement is carried out through temperature and pressure determination and the subsequent transformation of the measured values into a continuous g/l concentration.
O2 sensors
The measurement of oxygen at the inlet and outlet of the instrument is carried out by means of luminescence, also known as LDO technology.
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