The IF01 system has been designed and constructed to monitor fermentation processes for wines ( both red and white) and beer: the system consists of the UR61 refractometer to be installed in the fermentation tank and the FM01 receiver to be placed in the laboratory. The UR61 is installed directly onto the body of the fermenter and is capable of measuring Real Alcohol (or Alcohol Content), sugars and Non-reducing Extract (ENR) in real time, thus rendering control over alcoholic fermentation in musts completely automatic. The unit is connected by a RS485 serial connection to a receiver (FM01) on which dedicated Maselli software is installed. The values measured by the unit are processed by the software, stored in the database and displayed as fermentation curve graphs for fast interpretation. Furthermore, this automatic monitoring system makes it possible to quickly detect anomalies in the fermentation process sending out relevant alarm messages.
|Application:||The fermentation measurement assembly is a kit made up of sensors for installation in the field and a laboratory Receiver. It can be used to measure natural must and must/wines or fermented liquids, with control of the fermentation process in oenological plants.|
|Measurement limits:||1.3300…1.3999 nD (0…40 Brix)|
Automatic processing of the measurement with calculation of:
0…400 g/l (0…40 g/100 ml) for sugars.
0...30 % v/v for Alcohol content.
0...40 g/l for Dry Extract or non-reducing Extract (NE).
0...5 mS/cm for Conductivity.
|Accuracy:||>2 g/l for sugars.|
>0.2 % v/v for Alcohol Content.
>2 g/l for Dry Extract (NE).
|Repeatability:||±0.03 Brix or equivalent for other scales.|
The values provided refer to standard sucrose solutions.
|Product temperature:||5...+50 °C (41...122 °F)|
with automatic compensation for temperature measured by internal Pt1000 Temperature Probe, Class "A" (IEC-751).
|Relative line pressure:||Max. 10 bar (145 psi) at 20 °C (68 °F)|
Max. 8 bar (116 psi) at 100 °C (212 °F)
|Duration of cycle:||Settable measurement interval|