Fuji Electric, in consultation with leading oenologists, has developed a precise temperature
controller, the Fuji Electric PXG wine temperature controller, uniquely suited to the demands
of the winemaking industry. Based upon Fuji Electric's popular PXG model, the Fuji Electric
PXG wine temperature controller features exacting standards for temperature control and the
ability to regulate oxygenation. The Fuji Electric PXG wine temperature controller is a
smart and cost-effective way to control the critical functions of winemaking.
Grapes to glass, the process of crafting fine wines is dependent upon maintaining precise control
over temperatures during critical junctures. At every moment in the process of winemaking, there
is an optimal temperature that must be maintained to control the biological and chemical processes
involved with winemaking. Accurate control of these temperatures contributes to the improvement in
the final character and quality of the wine. Simply put, maintaining optimal temperatures during
the process of vinification influences:
- Development of the flavors of the grape
- Clarification of musts and wines
- Optimal development then inhibition of yeasts and bacteria
- Extraction of the pellicle compounds; tannins and anthocyanins
- Optimization of oxydo-reduction and etherification
- Blooming of the olfactive and gustatory characters of the wine
Advanced heating and cooling systems allow vintners to intervene in an active way in the processes
being held in the vat during the wine making. Heating and cooling systems can modify these processes
if necessary and direct them in the desired direction. The Fuji Electric PXG wine temperature
controller allows precision temperature control for exacting vinification standards.
Micro-Oxygenation Function
In addition to its ability to carefully regulate temperatures during the process of winemaking, the
Fuji Electric PXG wine temperature controller also features the micro-oxygenation function.
Wines are typically held in barrels or tanks for a period of 12 to 24 months prior to bottling. During
this time, a natural maturation of the wine occurs, as harsh young tannins soften and other complex
changes take place.
The right amount of oxygen is vital in this maturation process. While excess oxygen can lead to premature
aging or spoilage, insufficient amounts can also be a problem. Wines can take a long time to develop,
retaining under-ripe characters and lacking fullness and complexity.
The Fuji Electric PXG wine temperature controller's micro-oxygenation technique allows a controlled
introduction of oxygen into the wine at precise levels, assisting the wine to breathe and develop at an
optimum rate. Micro-oxygenated wines invariably show greater purity of fruit, enhanced palate structure,
richness, and more supple mouth-feel without in any way compromising their longevity.
Micro-oxygenation can help to:
- Improve structure and body
- Remove sulphide/reduced characters and remove tendency to reduction
- Stabilize color/oxidative potential
- Reduce green, herbaceous characters
- Improve fruit profile
This technique is fully compatible with ultra-premium barrel maturation or oak alternatives.
Micro-oxygenation provides the winemaker with control over oxygen uptake in wine in order to best manage
its subtle and complex changes.
The Fuji Electric PXG wine temperature controller can control the micro-oxygenation process via a
relay output able to activate the oxygenation valve. Additionally, the frequency and running time of the
oxygenation can be adjusted on the Fuji Electric PXG wine temperature controller.
