HI 83748 Photometer - TERM-minator

HI 83748 Photometer
FOR THE DETERMINATION OF TARTARIC ACID IN WINE

HI 83748
Photometer
FOR THE DETERMINATION OF
TARTARIC ACID IN WINE $
495 .00
Tartaric Acid: Wine Acidity.
Acids in wine are present in the must or are
the result of fermentation.
Acids originated from the must are:
- Tartaric Acid;
- Malic Acid;
- Citric Acid.
Acids originated from fermentation are:
- Succinic Acid;
- Acetic Acid;
- Lactic Acid.
Of all these acids, tartaric acid is the
strongest and contains the most salts.
During the process of transformation from
must to wine, the concentration of tartaric
acid is lowered because of the precipitation
of potassium bitartrate which is caused by
the increase of the alcoholic grade and the
decrease of the temperature.
Malic acid is very commonly found in
nature, and it is metabolize by a number of
different organisms. Citric acid is least commonly
found acid in must.
Wine acidity can be divided in:
- Fixed acidity: it is the result of non
volatile acids, acids that do not distill (tartaric
acid, malic acid, citric acid, Succinic acid).
- Volatile acidity: it is the result of volatile
acids, acids that are separated by steam
volatilization (acetic acid, lactic acid)
- Total acidity: it is the result of the fixed
acidity and the volatile acidity combined.
ESTIMATED RETAIL PRICE

Tartaric Acid: “Acidity of Wine”
Total acidity and fixed acidity of wine are
expressed in grams of tartaric acid per liter of
wine. Volatile acidity is expressed in grams of
acetic acid per liter of wine. Wine acidity is pH
dependent. During wine tasting the acid “note” is
affected by pH. Tartaric acid is found naturally in
grapes. The content of tartaric acid in grapes
varies from region to region and is typically lower
in sunny regions where the grapes are exposed
to warmer temperatures (combustion). Typically,
this gives wine the pH value of 3 to 3.5. Tartaric
acid provides wine a sensation of freshness,
while a wine with insufficient tartaric acid is “without
body”. The precipitation of calcium and potassium
salts diminishes tartaric acid in time. It is very
important to keep tartaric acid monitored and
stable. HANNA’s HI 83748 is an invaluable instrument
to monitoring this crucial parameter in the
process of wine making. With a few simple steps
wine makers can quickly and accurately measure
tartaric acid content in wine directly in g/L.
4 Easy Steps to Measuring
Tartaric Acid in Wine
1
2
3
4
Prepare the sample to
be measured with 200
µl of wine and 5 ml of
reagent A.
Zero the instrument
with the prepared
sample.
Add reagent B and
allow to react.
Read the concentration of
tartaric acid expressed in
g/L.
Optical system of HI 83748
The HI 83748 uses a tungsten light
source and a narrow band filter of
525 nm
Tungsten Lamp
Lens
Cuvet
Filter
Light Detector
Microprocessor

HI 83748 Photometer
FOR THE DETERMINATION OF TARTARIC ACID IN WINE
Ordering Information
HI 83748 is supplied complete with reagents for 5 tests, 200 µl
pipette, 5 mL syringe, (2) cuvets with caps, tissue for wiping
cuvets, 12 VDC power adapter, (4) 1.5V AA batteries and
instruction manual in a hard carrying case.
Specifications
HI 83748 Tartaric Acid Photometer
Range
0.0 to 5.0 g/L
Accuracy Typical ±5%
Light Source
Tungsten lamp with narrow band interference filter @ 525 nm
Sensor
Silicon photocell
Method
The reaction of tartaric acid with the reagent causes the sample to turn orange/yellow
Environment
0 to 50°C; max 95% RH non-condensing
Battery Type
(4) 1.5V AA batteries/12 VDC adapter
Auto Shut-off
After 15 minutes of non-use
Dimensions
225 x 85 x 80 mm
Weight
500 g
Recommended Accessories
HI 83748-20 Tartaric acid reagents (20 tests)
HI 731318 Cuvet tissue (4 pcs)
HI 731340 200 µL pipette
HI 731350 200 µL pipette tips (25 pcs)
HI 731321 Glass cuvets (4 pcs)
HI 710006 12 VDC power supply
Authorized Distributor
ISO
9001
CERTIFIED
P/L HI83748.01 PRINTED IN USA