Summary of Contents for MARTIN VIALATTE OENO2
- Page 1 User manual SAS SOFRALAB – 79 avenue A.A. Thévenet – CS11031 – 51530 MAGENTA – France...
-
Page 2: Table Of Contents
Contents OENO : what is it? ....................1 OENO installation ..................... 2 Accessories ......................3 Injection pipe assembly ................... 3 Quality of the bubbles ..................4 Use of OENO ...................... 4 General visualisation page ..............5 2) Operation page ..................5 3) Parameter page .................. -
Page 3: Oeno 2 : What Is It
OENO : what is it? is a system that manages the micro/macro-oxygenation of wine in vats while measuring effective oxygen supply in mg/s. It does not require particularly high input pressures and compensates for any variations in output pressure (independently of the input pressure) in order to stabilise the oxygen supply throughout the distribution period. -
Page 4: Oeno 2 Installation
Connect the gas output to the diffuser with the special tube. It is advisable to place a check valve between the Oeno2 output and the diffuser to avoid the contents of the vat leaking through the gas tube and damaging the apparatus in case of malfunction. -
Page 5: Accessories
Accessories Standard diffuser: Large volume diffuser: Medium volume up to 300 hl – 300 hl and up to 2500 hl Stainless steel (ceramic on Macro-vinification for large volumes - request) Stainless steel Cask diffuser Small volumes, from 150 Litres to 1000 litres Titanium –... -
Page 6: Quality Of The Bubbles
Quality of the bubbles Cylindrical height Cylindrical height Cylindrical height of vat of vat of vat > 3 m > 2 m > 1.4 m Height of liquid for 95% solubilisation of the O2 added Use of OENO Install the system as described in the paragraph above. -
Page 7: General Visualisation Page
1) General visualisation page When the screen is turned on, data related to the apparatuses in the network are read and a page is displayed that illustrates the state of each one (Fig. 3). Each is represented by a tank pictogram. - Page 8 Emptying the tube Clicking on this pictogram empties the apparatus of any oxygen present in the internal pipes. The emptying operation lasts about 1 second and can be repeated a number of times, simply by clicking on the pictogram. WARNING: BEFORE EMPTYING, DISCONNECT THE APPARATUS’S INPUT AND OUTPUT TUBES.
-
Page 9: Parameter Page
Fig. 4 3) Parameter page On this page (Fig. 5), the user can programme oxygenation via the selected output. Top right is the output number. Below, there are three pictograms to select the type of operation to be carried out: ... -
Page 10: General Parameter Page
Then the ‘Automatic resumption’ control must be chosen. If ‘False’ (empty circle) value is chosen, at the end of intermediate oxygenation, the system will return to the interruption phase of the previous, paused operation. If ‘True’ (full circle) is chosen, at the end of oxygenation, the system will return to the previous, paused operation. -
Page 11: Graph Page
MOD: by clicking on this pictogram, the batch of wine selected can be modified (first, select a batch in the list by clicking on it to highlight it in blue); a window comes up in which the batch code, type and/or litres can be modified. When these modifications are complete, click on the Ok pictogram to confirm, or cancel the operation by clicking on the Cancel pictogram. -
Page 12: Cleaning The Diffusers
Should an error occur during oxygenation, oxygen distribution stops and the screen displays an error page. The ‘CONT’ option can be selected to attempt to restart the paused oxygenation, or the ‘EXIT’ option to end the job. The error page also displays the type of error encountered: •... -
Page 13: Remarks
quantity of oxygen measured in mg/l/day. It is generally done during the final phase of fermentation or to replace aeration. During this phase, the oxygen enables the yeast to complete alcoholic fermentation evenly, avoiding the formation of sulphur compounds which could cause unpleasant odours and tastes. Also, the presence of oxygen increases the production of acetic aldehyde or acetaldehyde. - Page 14 is designed and tested to work optimally with an input oxygen pressure of 5 bars; distribution will be halted if the input pressure is lower than 4 bars or higher than 5.5 bars. In no case should the pressure exceed 6.5 bars. 5.
- Page 15 22. If there are a number of distribution points, they are all completely independent of each other. Because of the tolerances of the internal clocks of the microprocessors that control the apparatuses, the execution time of oxygenation operations can show differences, but in no case will that make the system less effective.
-
Page 16: Technical Characteristics Of The Dosing Connector
Technical characteristics of the dosing connector 1000CM VERSION Dimensions: 120x107 (mm) Weight: 350 (gr), 2 x 16 screens included Minimum input working pressure: 4.5 (bars) Maximum input working pressure: 5.5 (bars) Nominal input working pressure: 5 (bars) Maximum input pressure: 6 (bars) Maximum distribution distance: 60 (m) approx. - Page 17 HP VERSION Dimensions: 120x107 mm Weight: 350 g Minimum input working pressure: 5.5 bars Maximum input working pressure: 9.5 bars Nominal input working pressure: 8.0 bars Maximum input pressure: 10.0 bars Maximum distribution distance: 60 m approx. Maximum possible dose: 2000 g/day Minimum possible dose:...
-
Page 18: Important Notes
Important notes Coverage 1. The apparatus has been designed and constructed exclusively for the dosing of oxygen in winemaking, subject to testing for input pressures no higher than 7 bars. Before connecting the apparatus, check that the pressure supplied corresponds to the one indicated (about 5 bars).
Need help?
Do you have a question about the OENO2 and is the answer not in the manual?
Questions and answers