JOX-01 Tank beverage oxygen jet

JOX-01 is the oxygen jet for alcoholic beverage production tanks is used to saturation of the wort, beer, wine or cider by sterilized compressed oxygen before or during the fermentation process. It has be built into the tank, the nozzle is connected to the pressure gas. The jet is easy removable from the tank. Compatible with the COM-16 Central Oxygenation Manager.

Wine, cider or beer oxygenation improves a quality of fermentation.

What is Micro-Macro Oxygenation ?

MACRO-OXYGENATION – during the beginning of the fermentation: Stengthens the yeast cells and their re-gernationed cells. Every brewer, cidermaker or winemaker fears a stuck fermentation due to weakening of the yeast cells. Macro-ox at this stage contributes to the development of strong yeast cells that can carry the fermentation well to a complete ending. Helps to stabilize the color of red wine and taste of beer.

MICRO-OXYGENATION – after the fermentation: Improves wine aroma and flavor assimilating aging in a barrel, with more control over the Oxygen amounts. The oxygen binds the Tanins
(Phenols) stabilizing the color of the wine and giving it a fuller flavor and mouth-feel.
Wine Oxygenation can improves beer quality.

MACRO- OXYGENATION – during the beginning of the fermentation beer, cider or wine: Has the same beneficial effect on the yeast as in wine .

JET-OXYGENATION (CLIQUAGE) – A jet (spurt) of Oxygen into the tank at the beginning of the fermentation for similar effect as the Maco-Ox. Quantity controlled manualy by operator.

How it works ? Why to use the oxygenation jet in the brewery ?

Macro- Oxygenation – during the beginning of the fermentation: Has the same beneficial effect on the yeast as in wine (see here above).

Macro- Oxygenation is done only in the beginning of the fermentation to strengthen the yeast when the start to multiply. Yeast consume oxygen and sugar as nourishment, and produce alcohol and heat. As long as there is oxygen in the tank – they will multiply aerobically and regenerate larger and stronger cells which can bring the fermentation to a better finish. The risk of the yeast cells getting tired and not finishing the fermentation complete is drastically reduced.

Yeast that do not get extra dosage of oxygen, very soon consume all the oxygen in the tank, and begin to multiply un-aerobically. The regenerated cells are smaller and weaker. At the same time they start producing alcohol which is a poison to them, so the regeneration is slower and weaker in the presence of alcohol without added oxygen.

The amounts of oxygen are up to the brewer himself to decide according to his experience, brew-batch size, type of beer and yeast he is using.

What do you need for use the beverage oxygenation process ?

Set I :

• JOX-01 oxygenation jet or ACOS-02 oxygenation stone for each tank …from 1 to 16 pcs

• (optionaly) JOX-01FV Flap valve for each tank …from 1 to 16 pcs

• COM-16 Cabinet – common case for installation up to 16 COM-1M modules, Cascadable … 1 or more pcs cascaded

• COM-1M Module for COM-16 cabinet … 1 pc for each tank (up to 16 modules for one COM-16 cabinet)

or

Set II :

• JOX-01 oxygenation jet or ACOS-02 oxygenation stone – for each tank

• (optionaly) JOX-01FV Flap valve for each tank …from 1 to 16 pcs

• MTOM-1 – the tank oxygenation manager (OxyBoy or OxyMan) – for each tank

• MTOM-1TSK – Temperature sensor kit for the oxygenation manager – for each tank

• MTOM-1OBC – Cliquage – the optional upgrade only for OxyBoy

• Spurting a large amount of MTOM-1 into the most during a very short time
• Technical adaptation of existing MTOM-1 units to be able to perform Cliquage is possible. The unit must be returned to us to make this adaptation in our lab.