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Hamilton Inline Process Sensors Real-Time Process Analytics
Hamilton Cell Density Measurement
Inline cell density measurement can provide winemakers real time access to yeast health without having to take samples to the laboratory. Total Cell Density measurements indicate the concentration of total cells in suspension, which can be useful during fermentation when monitoring biomass growth is important. Viable Cell Density measurements include the concentration of living cells in suspension, which can help predict problem fermentations. Used in conjunction, Total and Viable Cell Density measurements provide winemakers with a Viability Percentage, a powerful indicator of overall yeast health. Incyte Arc Sensor The Incyte Arc sensor measures Viable Cell Density by way of permittivity, which is a measurement of capacitance per unit area. The Incyte generates a small electrical field, polarizing nearby viable cells, and the charge generated by the viable cells is picked up by the sensor.
Hamilton Company, one of the pioneers of optical dissolved oxygen (DO) measurement, manufactures a number of inline measurement sensors and accessories for the wine industry. Hamilton’s innovative ARC platform features integrated wireless transmitters, bringing the conveniences of modern wireless technology to inline sensors. Hamilton ORP Sensor Help Improve Process and Quality - Unified Wine Symposium “We’re trying to do our part in the industry to help raise efficiences, raise yields, and higher the quality of wines.”
Dencytee Arc Sensor The Dencytee Arc Sensor measures Total Cell Density using infrared light scattering at 860 nm. A 5 mm sensing gap in the sensor with detectors on both ends measures the amount of light reflected by suspended cells.
Dissolved Oxygen Sensors Installing in-line dissolved oxygen sensors at specific points in the process after fermentation allows winemakers to monitor oxygen pickup during aging, blending, racking, and bottling. In addition to monitoring oxygen pickup in the wine, dissolved oxygen sensors can also detect oxygen levels during tank purges. As dissolved oxygen is known to play a role in wine quality, the ability to measure oxygen during the winemaking process can be useful to any winemaker. Hamilton’s Visiferm mA DO Arc sensors are capable of measuring DO in process up to 25 ppm and have built in wireless transmitters and Bluetooth compatibility.
Oxidation-Reduction Potential Sensors
Recent research from the University of California, Davis and published by the American Journal of Enology and Viticulture 1 suggests that oxidation- reduction potential (ORP), or redox potential, can influence reactions that occur during fermentation, and that by controlling the ORP during fermentation, a winemaker can influence fermentation rates and yeast health. Being able to monitor and adjust these fermentative factors offers winemakers a valuable tool that provides greater control over the winemaking process. The Easyferm Plus ORP Arc sensors from Hamilton feature a robust construction and a measurement range of -1500 mL to +1500 mV. Used in combination with Hamilton’s wireless Bluetooth adapter and ArcAir software, ORP data can be monitored and recorded during a fermentation for up to 3 months.
Wireless Communication with Hamilton 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.
In addition to DO and ORP sensors, Gusmer Enterprises and Hamilton also offer conductivity and pH sensors for use in wastewater monitoring, CIP programs, and various other applications. Contact your Gusmer representative for more information.
1 American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2018.17063
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