Monitoring key parameters throughout the winemaking process provides a degree of quality control and valuable insight for winemaking decisions. Measuring dissolved oxygen in tank and just prior to bottling gives winemakers the opportunity to meet recommended DO targets for bottling. Measuring ORP during fermentation can provide insight into the effects that the fermentation environment has on fermentation kinetics and product quality. Conductivity and pH measurements can assist winemakers with sanitation and wastewater disposal protocols.

INLINE DISSOLVED OXYGEN - Visiferm mA

Hamilton has launched the latest in inline DO sensor technology, the Visiferm mA.  In addition to Hamilton’s distinctive, integrated wireless transmitters, the Visiferm mA features:

• Built in Bluetooth communication 
  
• Simplified 2 Wire connection to communicate using HART or 4-20 milliamp protocols
  
• Increased robustness, 10 ppb – 25 ppm measurement range

INLINE ORP - Easyferm Plus ORP Arc

The Easyferm Plus ORP Arc sensor measures oxidation-reduction potential, or redox potential.  Since oxygen, pH, and temperature all haven an effect on redox potential, monitoring redox potential during fermentation can help provide a more complete picture of the fermentation environment and its effect on product quality.  Data can be recorded over time using Hamilton’s ArcAir software.

• Measuring Range : -1500 mV to +1500 mV
  
• Pressurized Electrolyte and Silver Ion Reference Barrier
  
• High Quality Hamilton Glass

Wireless Communication with ArcAir

The ArcAir app from Hamilton interfaces wirelessly with an ARC sensor. Remotely monitor and calibrate up to 30 sensors simultaneously on either a computer or a Bluetooth capable device. ArcAir is compatible with Windows and mobile Apple and Android devices.