During the wine fermentation process, it is possible to prevent sulfur aromas by controlling the grape must’s ORP value. ORP measurement taken during fermentation is an indicator of yeast activity, which can lead to the formation of Hydrogen Sulfide if not properly regulated.
ORP Changes in the Wine Fermentation Process
Grape juice, or must, starts at an ORP value of between 300 to 400 mV when it enters the fermenter. Throughout the wine fermentation process, the value will drop quickly with the onset of yeast activity. In the event that the ORP value drops below 200 mV, the elemental Sulfur in the must will start to reduce to Hydrogen Sulfide (H2S).
Responsiveness is Key to Prevent Sulfides in Wine
By using a fast-responding ORP sensor, winemakers can accurately predict when this reduction will occur. As a result, they can quickly react and add Oxygen to prevent the “rotten egg” aromas of sulfides in wine.
A responsive ORP sensor like the Knick SE 565 is well suited for applications in the wine fermentation process due to its:
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Quick response and stabilization after CIP because its ceramic diaphragm and Silamid® reference system
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Long sensor life and fewer calibrations from the reference system design and construction prevents the wine from leaching into the sensor
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Digital Memosens technology provides sensor health diagnostics that allows the user to prevent measurement failure
ORP sensors are typically installed in either the wine vat or recirculation lines using sanitary fittings. The ARI 106H hygienic fitting is easy to operate and clean. It’s available in a tri-clamp, Ingold, or Varivent option.
A Compact and Powerful ORP Measurement
By pairing a compact ORP transmitter, like the MemoRail, with a digital Memosens ORP sensor, winemakers will be able to supply the measurement process values and temperature to the process control system or PLC for the wine fermentation process. The MemoRail is a low-cost, compact, digital analyzer for measuring pH, ORP, conductivity, oxygen, and temperature. Additionally, the transmitter has two analog active/passive 4…20 mA outputs and is available with Modbus RTU.
Sulfide Reduction Accuracy and Control in the Wine Fermentation Process
In summary, early detection of sulfides in wine will help reduce product loss. By using precise and responsive ORP sensors, like the SE 565 with the MemoRail transmitter, wineries can benefit from improved quality control by preventing Hydrogen Sulfide reduction during the wine fermentation process.
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