Description
The HI96816 Digital Wine Refractometer has a potential alcohol curve is based on the tables found in the European Economic Community Commission Regulation No 2676/90 of 17 September 1990, Determining Community Methods for the Analysis of Wine and International Organization of Vine and Wine (OIV). The potential alcohol curve is based on the following equation:
Potential alcohol %V/V = g/L of Sugar / 16.83
- Designed for determining potential alcohol in wine juice and must
- Automatic Temperature Compensation
- 4.9 to 56.8 %V/V range with a ±0.2 % V/V accuracy
The accuracy of the HI96816 can be confirmed by preparing a standard % Brix solution. After calibration, a 25% Brix solution is placed in the well and the READ key is continually pressed until the % Brix value is displayed on the primary LCD. The HI96816 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book Standard for a percent by weight sucrose.
Making a Standard % Sucrose Solution
To make a Sucrose Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker.
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
Example to prepare as 25% sucrose solution:
| Sucrose (g) | Water (g) | Total (g) | 25.000 | 75.000 | 100.000 |
Reviews
There are no reviews yet.