Kellereizubehör

Revolutionary!


Fermstar 1				Vinoquant 20

The fermentation is the most important part of the wine making process. Therefore this procedure must run in a well organised and smoothly manner; and in the optimal case as much automated as possible. Quality wines can then be produced in an economic manner.
Nevertheless, the reality looks differently. Wine production does not function anywhere entirely automatic, and again and again there are difficulties with the fermentation (insufficient quality, fermentation stops, too many volatile acids in the wine, no correct haulting when reaching the planned remaining sugar content, etc.). For decades one has seen the universal remedy in the cooling in order to produce good wines. In the meantime it has been recognized that cooling alone is not sufficient by any means and that - wrong - cooling has often even been the cause of fermentation difficulties itself, e.g. fermentation stops.

Almost all of the mentioned difficulties can be eliminated by the automatic fermentation controls of Leo Kübler. Our controls consist of a laptop or PC including software and measuring instruments (slaves). With the measuring instruments and the software the most important fermentation factors (sugar, CO2, alcohol, temperature, yeast population) are monitored and steered on a constant basis. For that purpose the measuring instruments are connected with the valves of the chilled water (and warm water) supply so that they can take over the water regulation - existing (potentially harmful and expensive) temperature switchgear cabinets are not necessary anymore.

Advantages of our systems:

►	Flavour optimization (quality improvement): An even and constant fermentation rate is optimal in the context of fermentation management. Usually only minimum changes of the temperatures are required to achieve such fermentation constancy. This can only be achieved by very sensitive systems such as Vinoquant 20 and Fermstar 1. In addition, our systems guarantee in the high fermentation phase that excessive outputs of CO2, combined with excessive outputs and/or loss of the flavour, are avoided. Thereby the crucial flavours remain in the beverage.
►	The security of the fermentation is enormously increased. Practically all fermentation stops are avoided. If the fermentation should stop nevertheless (e.g. due to high fertilizer residuents), the system alarms immediately, so that counter measures can be initiated quickly.
►	Automatic fermentation control: Old fashioned hydrometer measurements as well as manual preparations of fermentation curves are replaced by safe and modern automation.
►	Substantial cost savings, e.g. saving of time: no manual measurements for the fermentation control, no cleaning of the sensors (owing to non-contact measurement). Most importantly: no additional costs due to entirely stopped fermentations and the related expensive activities to reactivate the fermentation.
►	Different types of alarms: During all fermentation disturbances our systems alarm immediately, so that the wine maker can react quickly. The alarm is in form of optical, accoustic and SMS message alarms. Different options of alarms at the same time are crucial since the work load of the personnel is usually very high during the vintage and fermentation phase.
►	Our systems do also alarm when the fermentation does not start at all.
►	When reaching a desired remainder of sugar content our systems can start an immediate automatic cooling process down to the desired temperature, e.g. to 3-4 °C. Before this process takes place an additional alarm can be programmed and set into place as well.
►	The measurement results of the individual measuring instruments attached to the diffferent fermentation tanks are constantly transferred by radio to the PC/laptop. Annoying work with a multitude of long cables (such as it is the case with bus systems) is not necessary anymore.
►	Informative and visual display: Our software system shows the respective measured values as well as the fermentation curves in real-time on your computer screen.
►	All fermentation data, including the fermentation curves can be saved and printed at all times.
►	The measuring instruments are not bound to one individual tank. They can be shifted and mounted on the next one after the completion of a fermentation process.
►	For our fermentation controls we can supply Uniterruptible Power Supply (UPS) devices, which will guarantee constant power supply even during public electricity blackouts.

The costs of an automatic fermentation control system do depend particularly on the size of the tanks as well as on the frequency of the tank usage. With regard to the amortization - 10 years standard usage - 0,2 to 0.4 cent per litre wine can be calculated as average costs.
Therefore, advantages of an automatic fermentation control from Leo Kübler exceed the costs thus by far.

Leo Kübler offers two systems:

F e r m s t a r 1

Fermstar is a revolutionary new development of Leo Kübler. The main fermentation factors are measured automatically and exactly: Initial sugar, remaining sugar, alcohol and the temperature.
The measuring instrument which is in a waterproof stainless steel enclosure can be connected very easily - by means of hose clamps - to the gauge cock. It stands or hangs a little removed from it during the fermentation. In addition the system must be connected to the existing solenoid valves of the water cooling and heating system.

In selectable time intervals, the measuring instrument (e.g. every 20 minutes) takes small probes from the fermentation. Fermentation foam does not impair the measurements.

The results of measurement are transferred by radio to the PC/Labtop.

Unrestricted numbers of measuring instruments can be integrated.

Due to a practical Y-switch, the gauge cock can also be used for sensory tests during the fermenation.

The measuring system works both with closed fermentations (white wine & red must) as well as with open fermentations (red wine, distilling mash).

The software of Fermstar is self-describing and very simple to serve. All data, including the fermentation curves and the respective measured values are indicated at the computer screen and it is easy for the operator to work with the system.

With a Fermstar all amounts of must /fermentation masses can be measured, e.g. 10 litres or 1.4 Mill. litres.

After the fermentation the system can easily and quickly be removed and installed at the next fermentation tank. Installations on ladders are not necessary anymore.

The transmission of germs, lactic acid and acetic acid bacteria is generally prevented.

Fermstar is thus a universal instrument of highest quality, the right for you!

V i n o q u a n t 20

The Vinoquant 20 measuring instruments (slaves) are plugged into the discharge openings of the CO2 on top of the tanks. Subsequently, they have to be connected with the solenoid valves of the cooling and (if available) heating water.

During the fermentation the produced CO2 as well as the temperature of the CO2 is constantly being measured by the slaves.

At the beginning of a fermentation the starting sugar content of the must has to be determined exactly as possible, so that the measured CO2 can be assigned correctly.
Since hydrometers do not supply very precise results it is recommended to use analytic measurement systems such as the Vinoquant 6 H of Leo Kübler.

The control and optimization of Vinoquant 20 is based on the correlations between existing sugar, CO2 output, temperature as well as alcohol. It's measures take place e.g. every 10 minutes.

The average temperature of the must - as measured by our system - results from the temperature measurement of the CO2, which carries the predominant temperatures from all parts of the fermentation tank to the bung hole and to the measuring device (slave).

In order to have high measurement precision it is recommended to use the Vinoquant 20 equipment only with closed fermentations.

The Vinoquant 20 Master can process and work with up to 80 Slaves at the same time. Two Masters can be connected to one PC/Laptop at the same time.

All information is transferred between Master and Slaves via WiFi.

Leo Kübler has developed different Slaves for different fermentation property quantities. Please click on the link above for further information on the different available options.

Similar to it's successor system Fermstar 1, the software is very simple to operate.

After the fermentation, the measurement devices/Slaves can easily and quickly be transferred onto other fermentation tanks.

Vinoquant 20 is equipped with a new fermentation bung. The bung prevents a withdrawing of fermentation foam from the fermentation tank as well as a potential penetration of fermentation foam into the Slave. In addition, a loss of the sealing fluid is prevented to a large extent during the fermentation by our new bungs.

All measuring instruments safely work with batteries.

If you seek high fermentation security, the avoidance of fermentation stops, a safe monitoring of your production as well as very good wine quality, then we recommend that you use one of our automatic fermentation control systems.
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