Special wine mini-filter for measuring total acidity Hanna Instruments

HI84502-02 is supplied with HI1048B pH electrode, HI7662-T temperature probe, HI7082 electrolyte solution (30 mL), reagent kit [consisting of : 1 vial HI84502-50 (230 mL), 1 vial HI84502-55 (120 mL), 1 vial HI7004M (230 mL), 1 vial HI7007M (230 mL), 1 vial HI70082 (230 mL), automatic pipette 2000 µL and 2 tips, 2 beakers 100 mL, 1 HI70500 (tube kit with cap for titrant vial, tip and valve), 5 mL syringe, 1 mL plastic pipette, magnetic bar, 2 sachets of wine-stain cleaning solution for electrodes, 2 sachets of wine-stain cleaning solution for electrodes and 12 V adapter.

Total acidity measurement made easy

This model features a new piston dosing system controlled by a dynamic dosing algorithm, optimizing measurements. The new, compact housing ensures a compact workstation footprint. The titrator is also equipped with automatic stirring speed control, a graphic mode generating the tritration curve in real time, PC-readable data storage and a Good Laboratory Practice (GLP) function, enabling users to consult pump calibration data.

Why measure total acidity?

Measuring total acidity in grapes enables the winemaker to assess the ideal date for harvesting, to determine precisely during the winemaking process the need to treat or not, and to examine the effectiveness of treatments. Total acidity represents all acidic substances, free or combined, present in the wine. Acidity gives wine the qualities known as "liveliness" and "freshness". A wine's health and longevity also depend on its acidity. The total acidity of a quality, well-balanced wine that keeps well should be 4 to 5 g per liter (expressed as sulfuric acid _H2SO4). Acidity can vary greatly: under-ripe grapes ("cold" years) will produce a wine that is too acidic, sour and acerbic. Deacidification is then necessary. In warm years, when the grapes are over-ripe, the winemaker may opt for acidification. Both treatments are regulated by law.