Mazzei Aeration Systems for control odors

Odor Control

In winemaking, odors are caused by septic conditions. But that can be prevented by maintaining aerobic conditions with dissolved oxygen concentrations of 0.5 mg/l or less. An oxygen uptake rate (OUR) can be used to estimate the required oxygen transfer rate. Typical OUR values for odor control are between 0.5 mg/l-hr and 2.0 mg/l-hr (see Test Data below). The oxygen transfer requirement is calculated by multiplying the mass of the liquid by the OUR.

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utilizing those products, are protected under various U.S. and non-U.S. patents and patents pending, including U.S. Patent Nos. 7,779,864, 7,040,839, 6,890,126, 6,866,703, 6,730,214, 6,193,893, 6,173,526, 5,951,922, 5894,995, 5,863,128, 5,674,312, 5,622,545, and 5,338,341.