The fast and easy-to-use OenoFoss™ 2 provides insight for more informed decisions such as when to pick grapes, how to control fermentation or when to bottle. Winemakers can reduce the risk of costly mistakes while gaining insights that help to push the boundaries of winemaking in step with new market opportunities.
Fast and easy testing allows everyone to make reliable measurements even during busy periods when temporary staff are on site.
Must, must under fermentation, finished & sparkling wine
Alcohol, pH, sugars, malic acid, lactic acid, tartaric and many more according to demands of the individual winery. Scroll to the end of this page for a full list of parameters.
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About the size of a shoebox, the instrument is simple to install in the winery as an extra member of the winemaking team. An intuitive user interface and simple sample handling allows anyone to make a valid measurement. Simply place a sample in the instrument and results for multiple parameters are delivered in less than 1.5 min. for finished wine and must, less than 3.5 min. for must under fermentation and sparkling wine.
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The OenoFoss™ 2 allows you to get an immediate and objective measurement that truly represents the sample, for example, there’s no need to degas samples for must under fermentation or sparkling wine.
The ease of use and reliability is particularly important during busy periods when temporary staff are often employed. Whoever is using it, the OenoFoss 2 provides a wealth of information that puts winemakers in full control of the winemaking process.
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The unique range of analytical packages for OenoFoss™ 2 allows you to start small with a few parameters and add more as you need them.
OenoFoss 2 is also smart-enabled to provide unprecedented levels of support while ensuring that valuable analysis data is always safe, traceable and easy to access and share.
Read moreParameters |
Units | Ranges within product type | Comments | |||
| Must | Must under fermentation | Finished and sweet wine | Sparkling wine | |||
| Alpha amino nitrogen | mg/l | 0 - 450 | ||||
| Ammonia | mg/l | 0 - 630 | ||||
| Density | g/ml | 1.0200 - |
0.9870 - 1.0540 |
0.9870 - 1.0540 | ||
| Ethanol | % Vol. | 0 - 19.1 | 0 - 19.1 | 0 - 19.1 | ||
| Fructose | g/l | 0 - 164 | 0 - 164 | |||
| Gluconic acid | g/l | 0 - 9 | ||||
| Glucose | g/l | 0 - 105 | 0 - 105 | |||
| Glucose + fructose | g/l | 0 - 264 | 0 - 308 | 0 - 308 | ||
| Lactic acid | g/l | 0 - 4.3 | 0 - 4.3 | |||
| Malic acid |
g/l | 0 - 27 | 0 - 7.4 | 0 - 6.3 | 0 - 6.3 | |
| pH | - | 2.4 - 4.1 | 2.9 - 3.9 | 2.7 - 4.6 | 2.7 - 4.6 | |
| Potassium | mg/l | 0 - 5300 | ||||
| Tartaric acid | g/l | 0 - 15 | 0 - 8.1 | 0 - 8.1 | ||
| Total acidity by end point pH 7.0 |
g/l |
0 - 25 | 0 - 13 | 0 - 7.7 | 0 - 7.7 | Expressed as sulphuric acid |
| Total acidity by end point pH 8.2 | g/l | 0 - 39 | 0 - 18 | 0 - 11.3 | 0 - 11.7 | Expressed as tartaric acid |
| Total acidity by end point pH 7.0 |
g/l | 0 - 38 | 0 - 11.7 | 0 - 11.7 | 0 - 11.7 | Expressed as tartaric acid |
| Total acidity by end point pH 8.2 | g/100ml | 0 - 3.9 | 0 - 1.1 | 0 - 1.1 | 0 - 1.1 | Expressed as tartaric acid |
| Total polyphenols | - | 0 - 124 | 0 - 124 |
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| Total soluble solids | g/100g (°Brix) | 16 - 29 | The total soluble solids model is based on the refraction indexreference expressed in weight % of a sucrose solution in water. |
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| Total soluble solids by Baumé | g/100g (°Baumé) | 3.5 - 23 | The total soluble solids by Baumé model is based on the density reference expressed in weight % of salt brine. | |||
| Total soluble solids by Babo |
g/100g (°Babo) | 5.3 - 35.1 | The total soluble solids model by Babo is based on the density reference of grape juice and expressed as sugar in weight %. | |||
| Total soluble solids by Oechsle | (°Oe) | 25 - 188 | The total soluble solids model by Oechsle is based on the density reference of grape juice and expressed by a formula. | |||
| Total soluble solids by sucres |
g/l | 48 - 456 | The total soluble solids model is based on the refraction index reference expressed in g/l of a sugar solution in water. | |||
| Total sugar | g/l | 0 - 47 | 0 - 47 | |||
| Volatile acidity |
g/l | 0 - 1.9 | 0 - 1.4 | 0 - 1.4 | 0 - 1-4 | Expressed as sulphuric acid |
| Volatile acidity |
g/l | 0 - 2.3 | 0 - 2.0 | 0 - 1.7 | 0 - 1.7 | Expressed as acetic acid |
| Yeast assimilable nitrogen (YAN) | mg/l | 0 - 970 | ||||
| Technical Specification | |
| Analysis time | Less than 1.5 min. for finished wine and must, less than 3.5 min. for must under fermentation and
sparkling wine |
| Noise level |
< 70 db (A) |
| Sampling | |
| Samples volume |
6-10 ml |
| Sample preparation |
Clarification required. Clarification by filtration or centrifugation. Particle size less than 25
μm. |
| Sample temperature | 15-25 °C |
| Maintenance |
|
| Cleaning |
Automatic and programmable |
| Test |
Automatic, integrated. Self test option |
| Options |
|
| Models | FOSS provides ready to use models |
| Installation requirements | |
| Power supply | (100 to 240V) V - 50/60 Hz |
| Power consumption |
12V, 5A, - 60W |
| Ambient temperature |
15-25 °C |
| Ambient humidity |
< 80 % RH |
| Ambient CO2 concentration |
< 2000 ppm |
| Weight |
11 kg (Including zero/clean liquids) |
| Dimensions (h x w x d) |
285 x 345 x 280 mm |
| Environment |
For best performance place the instrument on a stable surface away from excessive and continuous
vibrations. |
| Parameters | Units | Ranges within product type | Comments | |||
| Must | Must under fermentation | Finished and sweet wine | Sparkling wine | |||
| Alpha amino nitrogen | mg/l | 0 - 450 | ||||
| Ammonia | mg/l | 0 - 630 | ||||
| Density | g/ml | 1.0200 - 1.1900 | 0.9870 - 1.0540 | 0.9870 - 1.0540 | ||
| Ethanol | % Vol. | 0 - 19.1 | 0 - 19.1 | 0 - 19.1 | ||
| Fructose | g/l | 0 - 164 | 0 - 164 | |||
| Gluconic acid | g/l | 0 - 9 | ||||
| Glucose | g/l | 0 - 105 | 0 - 105 | |||
| Glucose + fructose | g/l | 0 - 264 | 0 - 308 | 0 - 308 | ||
| Lactic acid | g/l | 0 - 4.3 | 0 - 4.3 | |||
| Malic acid | g/l | 0 - 27 | 0 - 7.4 | 0 - 6.3 | 0 - 6.3 | |
| pH | - | 2.4 - 4.1 | 2.9 - 3.9 | 2.7 - 4.6 | 2.7 - 4.6 | |
| Potassium | mg/l | 0 - 5300 | ||||
| Tartaric acid | g/l | 0 - 15 | 0 - 8.1 | 0 - 8.1 | ||
| Total acidity by end point pH 7.0 | g/l | 0 - 25 | 0 - 13 | 0 - 7.7 | 0 - 7.7 | Expressed as sulphuric acid |
| Total acidity by end point pH 8.2 | g/l | 0 - 39 | 0 - 18 | 0 - 11.3 | 0 - 11.7 | Expressed as tartaric acid |
| Total acidity by end point pH 7.0 | g/l | 0 - 38 | 0 - 11.7 | 0 - 11.7 | 0 - 11.7 | Expressed as tartaric acid |
| Total acidity by end point pH 8.2 | g/100ml | 0 - 3.9 | 0 - 1.1 | 0 - 1.1 | 0 - 1.1 | Expressed as tartaric acid |
| Total polyphenols | - | 0 - 124 | 0 - 124 | |||
| Total soluble solids | g/100g (°Brix) | 16 - 29 | The total soluble solids model is based on the refraction index reference expressed in weight % of a sucrose solution in water. | |||
| Total soluble solids by Baumé | g/100g (°Baumé) | 3.5 - 23 | The total soluble solids by Baumé model is based on the density reference expressed in weight % of salt brine. | |||
| Total soluble solids by Babo | g/100g (°Babo) | 5.3 - 35.1 | The total soluble solids model by Babo is based on the density reference of grape juice and expressed as sugar in weight %. | |||
| Total soluble solids by Oechsle | (°Oe) | 25 - 188 | The total soluble solids model by Oechsle is based on the density reference of grape juice and expressed by a formula. | |||
| Total soluble solids by sucres | g/l | 48 - 456 | The total soluble solids model is based on the refraction index reference expressed in g/l of a sugar solution in water. | |||
| Total sugar | g/l | 0 - 47 | 0 - 47 | |||
| Volatile acidity | g/l | 0 - 1.9 | 0 - 1.4 | 0 - 1.4 | 0 - 1.4 | Expressed as sulphuric acid |
| Volatile acidity | g/l | 0 - 2.3 | 0 - 2.0 | 0 - 1.7 | 0 - 1.7 | Expressed as acetic acid |
| Yeast assimilable nitrogen (YAN) | mg/l | 0 - 970 | ||||
