The WineScan™ 3 wine analyzer offers you an ever-expanding world of analytical insight with less work than with earlier WineScan instruments. With WineScan 3, the flow of insightful test data becomes a simple and natural part of winemaking and laboratory operations.
Insights throughout the whole winemaking process. What do you need to know? Ask WineScan™ 3.
Must, must under fermentation and wine.
Ethanol, pH, sugars, malic acid, lactic acid, tartaric acid, and many more according to demands of the individual winery.
The latest WineScan™ 3 marks a milestone in wine analysis that ensures an expanding world of insight with less cost and less work than earlier solutions. Three common trends in winemaking indicate that the launch is not a moment too soon.
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Building on a well-proven concept, WineScan™ 3 offers a unique range of options to grow your analytical capability at less cost. A comprehensive range of tests include unique options such as tannins and advanced yeast assimilable nitrogen during fermentation. SO2 functionality can be added whenever you need it.
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Smart instrument adjusts itself for wear at regular intervals, avoiding need to interrupt operations for maintenance procedures.
The high throughput flow system and autosampler get more tests done in less time while the robust and low maintenance optional SO2 module now delivers results in two minutes – 30 seconds faster than with earlier WineScan SO2 tests.
WineScan™ 3 makes owning and running a wine analysis solution simple and worry-free. Every test result is based on 40 subsamples to capture data from a larger sample volume compared to earlier solutions.
A more representative result is obtained, which avoids the need for replicate measurements to confirm the validity of results for the sample in question. Further, the instrument is smart-enabled to provide a close level of support while ensuring that valuable analysis data is always safe, traceable and easy to access and share.
FOSS offers a complete service solution called SmartCare™ that ensures indisputable results from WineScan™ 3.
Uptime is safe-guarded and trouble-shooting alleviated, setting you free to focus on reaching target
specifications and delivering consistent final products.
| Parameters | Ranges within product type | ||||
| Components | Unit | Must | Must under fermentation | Finished wine | Comments |
| Alpha amino nitrogen | mg/L | 0 - 460 | Reference method: NOPA Used for calculating YAN |
||
| Ammonia | mg/L | 0 - 300 | Used for calculating YAN | ||
| Citric acid | g/L | 0 - 5.4 | 0 - 1.0 | ||
| CO2 | mg/L | 0 - 2800 | |||
| Density | g/mL | 1.0200 - 1.2500 | 0.9900 - 1.1400 |
0.9800 - 1.1900 | Density for must can be presented with other units, i.e. Babo, Baumé, Oechsle. The model can be converted to such unit using calculated component feature and right formula. |
| Ethanol | % Vol. | 0 - 19.0 | 0 - 19.0 | 0 - 19.0 | |
| Extract | g/L | 0 - 300 | |||
| Fructose | g/L | 0 - 170 | 0 - 137 | 0 - 170 | |
| Gluconic acid | g/L | 0 - 5.7 | |||
| Glucose | g/L | 0 - 9.0 | 0 - 200 | 0 - 138 | |
| Glucose + fructose | g/L | 0 - 390 | 0 - 260 | 0 - 265 | |
| Glycerol | g/L | 0 - 12.0 | 0 - 21.0 | ||
| Lactic acid | g/L | 0 - 4.3 | 0 - 4.0 | 0 - 7.5 | |
| Malic acid | g/L | 0 - 26.0 | 0 - 7.3 | 0 - 6.3 | |
| Ochratoxin A (OTA) |
ppb | 0 - 7 | |||
| pH | 2.4 - 4.6 | 2.8 - 4.3 | 2.8 - 4.4 | ||
| Potassium | mg/L | 0 - 5300 | |||
| Reducing sugar | g/L | 0 - 430 | 0 - 259 | 0 - 200 | |
| Sorbic acid | mg/L | 0 - 940 | |||
| Tartaric acid | g/L | 0 - 16.0 | 0 - 8.1 | ||
| Total acidity by end point pH 7.0 | g/L | 0 - 25.0 | 0 - 13.0 | 0 - 7.6 | Expressed as sulphuric acid |
| Total acidity by end point pH 8.2 | g/L | 0 - 39.0 | 0 - 20.3 | 0 - 12.8 | Expressed as tartaric acid |
| Total polyphenols | 0 - 120 | ||||
| Total soluble solids | g/100g (°Brix) | 16 - 30 | Total soluble solids for must can be presented with other units, i.e. g/L sugar. The model can be converted to such unit using calculated component feature and right formula. | ||
| Volatile acidity | g/L | 0 - 2.3 | 0 - 2.0 | 0 - 1.7 | Expressed as acetic acid |
Options |
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| Alpha amino nitrogen | mg/L | 0 - 350 | Part of YAN for must under fermentation package | ||
| Ammonia | mg/L | 0 - 300 | Part of YAN for must under fermentation package | ||
| Tannin by BSA | mg/L* | 0 - 1100 | Part of tannin package | ||
| Tannin by MCP | mg/L** | 0 - 3700 | Part of tannin package | ||
| Free SO2 | mg/L | 0 - 75 | 0 - 100 | ||
| Total SO2 | mg/L | 0 - 130 | 0 - 250 | ||
| A420 nm | 0 - 1.0 0 - 2.5*** |
Included with color module | |||
| A520 nm | 0 - 1.2 0 - 3.5*** |
Included with color module | |||
| A620 nm | 0 - 0.3 0 - 1.4*** |
Included with color module | |||
| Ascorbic acid |
g/L | 0 - 5.0 | |||
| Fumaric acid | g/L | 0 - 5.0 | |||
| Sucrose | g/L | 0 - 50.0 | |||
| Grey rot (A) |
(Index) |
0 - 60 |
|||
| Grey rot (B) |
(Index) |
0 - 60 |
|||
| Fermentative activity | (Index) |
0 - 30 |
|||
| Lactic rot | (Index) |
0 - 2 |
|||
| Other parameters |
Contact your local FOSS office |
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*) Catechin equivalent
**) Epicatechin equivalent
***) Wide range with reduced performance
| Instrument specification | |||
| Sample capacity | Manual: 120 samples per hour Autosampler: 130 samples per hour SO2: 27 samples per hour |
||
| Options | |||
| Color module | Built-in or add on later | ||
| SO2 module | Built-in or add on later | ||
| Autosampler (external, add later) | Power supply | Dimensions (W x D x H) | Weight |
|
100 - 240 VAC ± 10% |
62 × 33 × 59 cm (with sample probe, cables and tubing mounted) |
11,7 kg | |
