The HI84502U Titrator Hanna Instruments is a simple, fast, and accurate automatic mini titrator designed for the determination of pH and titratable acidity in wine, juice, and must.
This mini titrator uses a optimized preprogrammed method and a specialized wine pH electrode to give a highly accurate determination of pH and titratable acidity.
Complete kit for titratable acidity in wine.
Dynamic dosing makes testing both faster and more accurate.
Great for small & medium wineries and advanced hobbyists.
Acids occur naturally as grapes grow and during the eventual fermentation process. Wines have lower levels of acid when there is a hot growing season or when the grapes come from warmer regions. In the proper proportion, acids are a desirable trait, giving the wine a distinct character. The three predominant acids in wine are tartaric, malic and citric. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes to fruitiness. A small amount of titratable acidity comes from citric acid. Wine also contains trace amounts of other acids; the least desirable acid in wine is acetic acid, which, when present in more than a nominal amount, gives the wine a sour or vinegary aspect.
Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United States, the total acidity is usually expressed in terms of tartaric acid, even though other acids are also measured. Titratable acidity directly affects the color and flavor of wine and, depending on the style of the wine, is sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity makes wine tart and sharp; too little makes wines flat and uninteresting. Proper acidity in wine is what makes it refreshing and an ideal accompaniment to food. The proper acid level of wine varies, with sweeter wines generally requiring somewhat higher levels to retain the proper balance.
Application-Specific pH Electrode
The HI84502U-01 is supplied with the HI1048B glass body pH electrode featuring CPS™technology to prevent the clogging of the reference junction. Conventional electrodes may clog quickly in biological samples that have a high solids content such as wine must. By design, the HI1048B pH electrode utilizes a polytetrafluoroethylene (PTFE) sleeve junction which controls a steady, predictable flow of electrolyte solution, keeping the junction open. The hydrophobic properties of PTFE repel wetness and coatings.
Piston Driven Dosing Pump
The heart of the HI84502U-01 is the piston driven burette pump. This type of dosing system uses a motor in which each dose is very precisely controlled and the volume dispensed is accurately determined. The piston driven burette is controlled dynamically so that the volume of titrant being dosed is automatically adjusted based on a voltage response of the previous dose. This type of dosing speeds up the wine titration process by allowing for more titrant to be dosed at the start of the titration and then very small doses as the endpoint is reached.
Automatic Stirrer
The built-in stirrer is automatically maintained at a speed of 600 rpm, regardless of the viscosity of the solution being titrated.
Specification of HI84502U Titrator Hanna Instruments :
Specification Name
Detail
sku
HI84502U-01
Range
Low Range: 0.1 to 5.0 g/L of tartaric acid
High Range: 4.0 to 25.0 g/L of tartaric acid
Resolution
0.1 g/L (ppt)
Accuracy (@25ºC/77ºF)
3% of reading or ±0.1 g/L, whichever is greater
Sample Volume
Low Range: 10 mL
High Range: 2 mL
Methods
acid base titration
Principle
endpoint titration: 7.00 pH or 8.20 pH
Pump Speed
10 mL/min
Stirring Speed
600 rpm
pH Range
-2.0 to 16.0 pH; -2.00 to 16.00 pH
pH Resolution
0.1 pH / 0.01 pH
pH Accuracy (@25ºC/77ºF)
±0.01 pH
pH Calibration
one, two, or three-point calibration, four available buffers (4.01, 7.01, 8.20, 10.01)
Temperature Compensation
manual or automatic
mV Range
-2000.0 to 2000.0 mV
mV Resolution
0.1 mV
mV Accuracy (@25ºC/77ºF)
±1.0 mV
Temperature Range
-20.0 to 120.0°C; -4.0 to 248.0°F; 253.2 to 393.2 K
Temperature Resolution
0.1°C; 0.1°F; 0.1K
Temperature Accuracy (@25ºC/77ºF)
±0.4°C; ±0.8°F; ±0.4 K
Logging Data
up to 400 ( 200 titrations, 200 pH/mV readings)
Electrode
HI1048B glass body pH electrode with BNC connector and 1 m (3.3’) cable (included)
Temperature Probe
HI7662-T stainless steel temperature probe with 1 m (3.3’) cable (included)
Environment
0 to 50°C (32 to 122°F); RH max 95% non-condensing
Power Supply
12 VDC adapter (included)
Dimensions
235 x 200 x 150 mm (9.2 x 7.9 x 5.9”)
Weight
1.9 kg (67.0 oz.)
Ordering Information
HI84502 is supplied with HI1048B pH electrode, HI7662-T temperature probe, HI7082 electrode fill solution (30 mL), HI84502-50 (230 mL) titration solution, HI84502-55 pump calibration standard (120 mL), 100 mL beakers (2), dosing pump valve, 2000 ?L automatic pipette with plastic tips (2), 5 mL syringe, 1 mL plastic pipette, tube set (aspiration tube with titrant bottle cap and dispensing tube with tip), stir bar, cleaning solution sachets for wine deposits, cleaning solution sachets for wine stains (2), 12 VDC adapter and instruction manual.
HI84502U Titratable Acidity Mini Titrator for Wine
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Description
HI84502U Titratable Acidity Mini Titrator for Wine Hanna Instruments.
The HI84502U Titrator Hanna Instruments is a simple, fast, and accurate automatic mini titrator designed for the determination of pH and titratable acidity in wine, juice, and must.
This mini titrator uses a optimized preprogrammed method and a specialized wine pH electrode to give a highly accurate determination of pH and titratable acidity.
Acids occur naturally as grapes grow and during the eventual fermentation process. Wines have lower levels of acid when there is a hot growing season or when the grapes come from warmer regions. In the proper proportion, acids are a desirable trait, giving the wine a distinct character. The three predominant acids in wine are tartaric, malic and citric. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes to fruitiness. A small amount of titratable acidity comes from citric acid. Wine also contains trace amounts of other acids; the least desirable acid in wine is acetic acid, which, when present in more than a nominal amount, gives the wine a sour or vinegary aspect.
Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United States, the total acidity is usually expressed in terms of tartaric acid, even though other acids are also measured. Titratable acidity directly affects the color and flavor of wine and, depending on the style of the wine, is sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity makes wine tart and sharp; too little makes wines flat and uninteresting. Proper acidity in wine is what makes it refreshing and an ideal accompaniment to food. The proper acid level of wine varies, with sweeter wines generally requiring somewhat higher levels to retain the proper balance.
Application-Specific pH Electrode
The HI84502U-01 is supplied with the HI1048B glass body pH electrode featuring CPS™technology to prevent the clogging of the reference junction. Conventional electrodes may clog quickly in biological samples that have a high solids content such as wine must. By design, the HI1048B pH electrode utilizes a polytetrafluoroethylene (PTFE) sleeve junction which controls a steady, predictable flow of electrolyte solution, keeping the junction open. The hydrophobic properties of PTFE repel wetness and coatings.
Piston Driven Dosing Pump
The heart of the HI84502U-01 is the piston driven burette pump. This type of dosing system uses a motor in which each dose is very precisely controlled and the volume dispensed is accurately determined. The piston driven burette is controlled dynamically so that the volume of titrant being dosed is automatically adjusted based on a voltage response of the previous dose. This type of dosing speeds up the wine titration process by allowing for more titrant to be dosed at the start of the titration and then very small doses as the endpoint is reached.
Automatic Stirrer
The built-in stirrer is automatically maintained at a speed of 600 rpm, regardless of the viscosity of the solution being titrated.
High Range: 4.0 to 25.0 g/L of tartaric acid
High Range: 2 mL
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