Maintaining the micro-oxygenation diffuser
The diffuser is a key part of the equipment.
- Never leave a diffuser that is not being used in the wine for more than a few hours.
- Never leave the ceramic element soaking for a long period.
- Never brush, scrape or touch the ceramic element inside the diffuser.
When should a diffuser be cleaned?
- We recommend cleaning the diffuser each time you use it.
- It should be cleaned if it becomes clogged (if this happens the diffusion pressure will increase to 2.5-bar or more), or when it is going to be stored after use.
Standard cleaning procedure
The procedure requires a washer and drier. These are supplied with the regulator.
The drier is the small elbow-shaped metal joint and the washer the brass female coupling. The latter is connected to a “gardening hose” type adaptor which can be used to attach it directly to a tap.
To clean your diffuser:
- Disconnect the entire submerged tube/diffuser from the second “noodle” (8)
- Connect the submerged tube/diffuser to the drier, and the drier (male socket) to the washer (female socket) then connect the washer to a pipe/tap/source of hot water before running water through the diffuser for a few minutes.
- Disconnect the diffuser. Soak the stainless steel body (not the polyethylene pipe) in a bucket containing a commercially available Javel-type solution, or in a 10% oxygenated water solution (percarbonate)
Do not leave it to soak for more than an hour.
- Reattach the diffuser to the washer-drier and rinse by circulating water (hot or cold) for 2 mins, then soak it in a bisulphite solution to neutralise any residue. Rinse again with water.
- To dry, disconnect the drier from the washer and connect it to the regulator outlet (3). Blow oxygen through the ceramic element until the foam in the cylinder disappears (about 2 mins).
If you then need to store the diffuser for a long period, we recommend drying it for longer (approx. 5 min). You can also use another gas to carry out this operation; it must be clean and without any trace of grease (compressed air/nitrogen/argon).
Store diffusers in a clean, dry place.
If a ceramic element is stored before it is dry it will quickly become a source of mould.
Check regularly that the diffuser is working properly. When it is immersed in the wine, you should see a fine foam on the surface.
If the ceramic element is damaged, the bubbles produced will be larger. But beware, as the bubbles always appear to be larger in water than wine.
Complete cleaning/unclogging procedure:
- Remove the diffuser by unscrewing its connection to the supply tube using two spanners. Remove the screws at the bottom of the diffuser and the metal washer.
- Carefully remove the red silicon seal at the bottom of the diffuser. Gently shake the ceramic element until it comes away. NEVER TOUCH THE INSIDE OF THE CYLINDER. Remove the top silicon seal.
- Place the metal and silicon parts in a plastic container (about 1 l). Place the ceramic elements in a 250 ml Pyrex beaker. Place the stainless steel body and the polyethylene piping (coiled in advance) in a plastic bucket (8/10 l).
- Soak the ceramic element in a 50% Javel solution (can be purchased commercially) for 2 hrs.
- Rinse the ceramic element thoroughly in water. Place it in an ultrasound bath for 45 minutes. These stages may be repeated until the ceramic element appears clean.
Follow safety procedures when using chemicals. - Soak each detached metal part, the stainless steel body and the polyethylene pipe in a percarbonate/hot water solution for 30 minutes. Then soak them in a citric acid/hot water solution for 10 minutes. Rinse thoroughly in water (run water through the pipe using the washer).
Follow safety procedures when using chemicals. - When all parts have been cleaned, reassemble the diffuser and test the outlet pressure.
- If the outlet pressure test is satisfactory, store the diffuser in a clean, dry place or put it back into service. If you are going to store the diffuser, ensure that it is completely dry to prevent any mould from affecting the ceramic element.