Wine Multiparameter Titration System Designed to Measure • pH • Free & Total SO2 • Reducing Sugars • Nitrogen (Formol) • Total Acidity • Ammonium • Volatile Acidity (cash still required) Wine Titrator Features • Support up to 100 titration methods (standard and user defined) • Dynamic/Linear dosing • Color LCD with backlight • Precise dosing system (accuracy under 0.1% of burette volume) • Titration graph can be displayed on-screen and saved • Self diagnostic features for peripheral devices • Reminders for titrant age and standardization expiration • Easily incorporated into any existing GLP...

Electrodes, Solutions and Accessories Solid-state; Half-cell Solid-state; Combination Polymer Membrane; Half-cell Polymer Membrane; Combination Gas-Sensing; Combination Determination of ammonium and ammonia in wine Solid-state; Half-cell pH ELECTRODES HI 1048B pH electrode for wine and must with CPS™ (clogging prevention system), open junction. refillable, glass body, BNC connector and 1 m (3.3’) cable HI 1131B Glass-body, single junction, refillable, combination pH electrode. HI 1083B Glass-body, micro, Viscolene, non-refillable, ombination pH electrode. FC 200B Plastic-body (PVDF), open junction,...

Sulfur Dioxide Mini Titrator Free or Total Sulfur Dioxide (SO2) Levels in Wine Sulfur Dioxide serves as a very important component in winemaking. Specifically it: • Inhibits and kills native yeast and bacteria • Inhibits oxidative enzymes that cause browning • Interacts with phenols in the competitive oxidation • Delays non-enzymatic browning Sulfur Dioxide The HANNA HI 84500 includes a new precision piston driven dosing system, enhanced firmware to work with both a high range and low range setting and the ability to save and export data via a USB drive. The HI 84500 is designed for both red...

pH/Total Acidity Mini Titrator Acidity Levels in Wine pH - Measures the strength of the acids, and the effects of minerals and other ingredients in the wine. Many processes during wine making are directly pH dependent. Total Acidity - Total acidity is a measure of all of the organic and inorganic acids in wine. The range for total acidity of a wine is from 0.4 to 1.0 percent. However, most people would find a wine with 1.0% acidity is too tart to drink and 0.4% too flat. Also, a wine that is closer to 0.4% is more susceptible to spoiling. Most reds wines are around 0.6% and white wines are a...

Benchtop pH Kit for Winemaking Features • Designed specifically for wine analysis • Dedicated 3.00 pH buffer for calibration in the wine pH range • Clog-resistant electrode • pH Calibration Check™ electrode diagnostics • Electrode condition on display • Calibration alarm timeout • GLP features • PC interface via USB Supplied with a HI 1048P - pH Wine Electrode with CPS See next page for full details of the HI 1048P Specification Range Temperature Resolution Temperature Accuracy mV ORDERING INFORMATION HI 2222-01 (115V) is supplied with HI 1048P pH electrode, HI 7669/2W stainless steel temperature...

Features • Designed specifically for wine analysis • pH Calibration Check™ • Clog-resistant electrode • Backlit, multi-level LCD display • Electrode condition monitoring • User-selectable calibration reminder • Tutorial messages displayed on LCD • Waterproof An Electrode Specifically Designed for Wine Analysis CPS™ (Clogging Prevention System) Conventional pH electrodes use ceramic junctions that clog quickly when used with wine. When the junction is clogged, the electrode does not function. CPS™ technology utilizes the porousness of ground glass coupled with a PTFE sleeve to prevent clogging...

Dissolved Oxygen Portable Meter Why measure for Dissolved Oxygen in wine? There are several stages of wine making when measuring DO is important: 1. Test for the level of oxygen during racking and tank movements. Whether its reduced or alternatively oxidized, the taste of wine can be dramatically effected by oxygen. 2. Test for oxygen pickup during pad, DE, and cross flow filtrations. DO monitoring insures consistent process control and operation of equipment. 3. Monitor micro ox treatment during maturation process. Plotting the dissolved oxygen present during treatment aids in timely and effective...

Wine Refractometers Accurate Analysis for Wine Professionals HANNA offers four wine refractometers to meet the requirements of cultural differences found throughout the wine industry. The HI 96811, HI 96812, HI 96813 and HI 96814 Digital Wine Refractometers are rugged, lightweight and waterproof for measurements in the lab or field. Each instrument offers a different but valid way to measure the density of grape must and other sugar based liquids. Stainless steel sample well accepts sample as small as 2 metric drops HI 96811 Measures the refractive index and then displays the sugar content in...

pH/Ammonia Kit for Winemaking Features • Exclusive Calibration Check™ • USB and RS232 for computer compatibility • Informative menu screens and intuitive navigation • Multi-language interface • GLP data Accessories HI 4101 Ammonia Electrode Why measure ammonia in wine? The nitrogenous compounds of must and wine are derived from grapes and can be augmented with yeast nutrients. They play important roles in fermentation, clarification, and potential microbial instability of wines. The amount of ammonium ions in must influences the rapidity of fermentation start and evolution. The ammonia concentration...

pH/Formol Number Mini Titrator Features • pH Meter • Precision piston dosing pump for accuracy and repeatability • Application specific pH electrode • Test both high and low range setting Formol titration is a simple procedure that can be used to provide an estimate of the nutritional status of grape juices and musts expressed in terms of mg/L of yeast assailable nitrogen (YAN). Optimized YAN levels foster strong yeast population that avoid stuck fermentations and result in clean aromatic wines without the undesirable H2S by products found in unmanaged lots. HI 84533 Provides Professional Results...