MTOM-1 Mobile Tank Oxygenation Manager (OxyBoy / OxyMan)

MTOM-1 is the mobile box manager for managing of beverage oxygenation in one tank. The MTOM-1 controls one jet for oxygenation or aeration of beverages in the tank. Compatible with the ACOS-02 oxygenation stone ,  JOX-01 oxygenation jet. or JOX-02 Tank beverage oxygen diffuser .

Two versions are available – The OXYBOY and the OXYMAN.

The OXYBOY and the OXYMAN are designed for the application of oxygen in gas form to must and wine. They can be applied in both Micro- and Macro-oxygenation. The OXYBOY and the OXYMAN are portable with hanging possibility.

Diferences between OXYBOY and OXYMAN

I. OXYBOY

The OXYBOY can apply smaller doses of Oxygen (in comparison to the OXYMAN) – up to 30 cubic cm / minute, but it is therefore extremely exact. The OXYBOY is optimal for micro-oxygenation, and for macro-oxygenation of smaller tanks.

The OXYBOY can be adapted to perform ‚Cliquage‘ the action of dosing a large amount of Oxygen in force into the most during a very short time. This option overrides the internal dosage programmed in the unit to allow the maximal amount of Oxygen to be spurted into the must in the largest possible surge of gas. In this option the dosing element is circumvented, allowing direct dosage of Oxygen at 1,5-2,0 bar . The dosage is according to timing only (dosage for a specific time which can be set in the unit). Giving a strong jet of Oxygen to the wine or beer for macro-oxygenation before/at the start of the fermentation. Surplus Oxygen will escape from the top (opening) of the tank.

See the Cliquage accessory – To be ordered with your OxyBoy unit. Can also be refitted after the production.

II. OXYMAN

The larger dosage element of the OXYMAN allows the application of 6.66 times as much Oxygen as the OXYBOY – up to 200 cubic cm / minute. The OXYMAN is therefore ideal for macro-oxygenation applications, or micro-oxygenation in larger tanks.

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 process in the brewery / cideria ?

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 ?

1. JOX-01 oxygenation jet or JOX-02 oxygenation diffuser or ACOS-02 oxygenation stone – for each tank

2. (optionaly) JOX-01FV Flap valve …for each tank

3. MTOM-1 – this oxygenation manager (OxyBoy or OxyMan) – for each tank

4. MTOM-1TSK – Temperature sensor kit for the oxygenation manager – for each tank (OxyBoy / OxyMan)

5. MTOM-1OBC –  Cliquage – Optional accessory (only for OxyBoy)

    

   1. • 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.