Hanna Instruments HI 96811 Instruction Manual

Also see for HI 96811: Instruction manual Instruction manual

Contents

6HI 96811, HI 96812, HI 96813 and HI 96814 measure sugar content in several units to meet thediffering requirements found in the wine industry.HI 96811, HI 96813 and HI 96814 convert the refractive index of the sample to sucrose concentrationin units of percent by weight, %Brix (also referred to as °Brix). The conversion used is based on theICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Sincethe majority of sugar in grape juice is fructose and glucose and not sucrose, the reading issometimes referred to as “Apparent Brix”.HI 96812 has units of °Baumé. The °Baumé scale is based on density and was originally designedto measure the mass of sodium chloride in water. °Baumé is used in wine making to measure thesugar in must. The HI 96812 converts the %Brix reading to °Baumé based on the table found in theOfficial Methods of Analysis of AOAC International, 18 Th Edition. 1 °Baumé is approximately equalto 1.8 %Brix, and 1 °Baumé is roughly equivalent to 1 % alcohol when the wine is fully fermented.In addition to %Brix, HI 96814 includes two other scales used in the wine industry: °Oechsle and°KMW.°Oechsle (°Oe) is mainly used in the German, Swiss and Luxenburgish winemaking industry tomeasure the sugar content of must. The °Oe scale is based on specific gravity at 20°C (SG20/20)and is the first 3 digits following the decimal point. 1 °Oe is roughly equal to 0.2 %Brix.°Oe = [(SG20/20) - 1] x 1000°Klosterneuburger Mostwaage (°KMW) is used in Austria to measure the sugar content of must.°KMW is related to °Oe by the following equation:°Oe = °KMW x [(0.022 x °KMW) + 4.54]1 °KMW is roughly equivalent to 1 %Brix or 5 °Oe. °KMW is also known as °Babo.In addition to %Brix, HI 96813 also has a second scale that estimates the alcohol content in thefinished wine in (% vol/vol). This is known as “potential” or “probable“ alcohol since theconversion between sugar and alcohol depends on many factors such as the type of grapes, the grapematurity, the growing region and yeast fermentation efficiency and temperature.Since no fixed conversion factor is universally applicable, HI 96813 allows the user to taylor theinstrument to their specific needs based on their experience.The first conversion is based on the %Brix value, with an adjustable conversion factor anywherebetween 0.50 and 0.70 (0.55 is a common value).Potential alcohol (% v/v) = (0.50 to 0.70) x %BrixOne drawback of the above equation is that it does not take into account the nonfermentable sugarsand extract.A second equation was also added that takes these factors into account and can give a more accurateestimate of the alcohol content in the finished wine. This conversion is named “C1” on the meter,and uses the following equation:Potential Alcohol (% v/v) = 0.059 x [(2.66 x °Oe) - 30] (C1)MEASUREMENT UNITSMEASUREMENT UNITSMEASUREMENT UNITSMEASUREMENT UNITSMEASUREMENT UNITSQAQC LAB WHITE STONE VA 22578TEL (804) 318-3686