Nomasense O2 P300 kit

The Nomasense O2 is the only measuring device operating in a system that enables real-time oxygen management during winemaking by determining the total package oxygen (TPO).

KEY FEATURES OF THE DEVICE:
The Nomasense O2 operates on the principle of luminescence. This device allows for the accurate, real-time measurement of the following factors on-site at the winery:

• Dissolved oxygen
• Gaseous oxygen
• TPO (total oxygen) – measurement of dissolved oxygen (DO) and headspace oxygen (HSO) during bottling or Bag-in-Box filling
• Sugar and alcohol content affect the solubility of oxygen.
• The Nomasense O2 is the only device that includes a compensation algorithm for sugar and alcohol content to accurately determine the concentration of dissolved oxygen.

Simple and intuitive use
The Nomasense O2 allows for easy monitoring of oxygen at every step of the winemaking process, as well as TPO monitoring during bottling or BiB filling. A portable device with touchscreen navigation.

An application with a simple and intuitive user interface.

• Results can be read immediately from the screen and provide a complete overview of the oxygen uptake during the process.
• Critical points can be quickly identified.
• Simple calibration
• Automatic TPO (total O2) calculation

In-depth expertise:

The Nomasense O2 is a decision-making tool operating in a system. The expert suggestions offered on the screen by the application assist users in making their decisions easily and quickly during their measurements. Connecting to the online anonymized database allows for the calculation of reliable reference values based on a large number of measurements.
Users are supported by continuously updated expert rules/suggestions in their decision-making.
User data is saved and can be easily exported from a personal user interface.

Main application areas:

• Quick monitoring of dissolved and gaseous O2
• Monitoring and control of oxygen uptake during bottling.
  • TPO calculation
  • Display of expert suggestions
• Monitoring and control of oxygen uptake at various stages of the winemaking process:
  • Racking
  • Filtration
  • Aging
  • Micro-ox