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 the solution when sucrose has dissolved and allow it to cool before use.
The HI96816 takes measurements based on a sample’s refractive index. The refractive index is a measurement of how light behaves as it passes through the sample. Depending on the sample’s composition, the light will refract and reflect differently. By measuring this activity with a linear image sensor, the sample’s refractive index can be assessed and used to determine its physical properties such as concentration and density. In addition to the linear image sensor, the HI96816 uses an LED light, prism and lens to make measurement possible.
Variations in temperature will affect the accuracy of refractometry readings, so the use of temperature compensation is highly recommended for reliable results. The HI96816 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with 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).
|Sugar Content Range
|4.9 to 56.8% V/V potential alcohol; (10 to 75% Brix)*
|Sugar Content Resolution
|0.1 %V/V Potential Alcohol
|Sugar Content Accuracy
|±0.2 %V/V Potential Alcohol
|0.0 to 80.0°C (32.0 to 176.0°F)
|after three minutes of non-use
|Battery Type / Life
|9V / approximately 5000 readings
|192 x 102 x 67 mm (7.6 x 4.01 x 2.6”)
|420 g (14.8 oz.)
|Refractometer Light Source
|Refractometer Temperature Compensation
|automatic between 10 and 40°C (50 to 104°F)
|Minimum Sample Volume
|100 ?L (to cover prism totally)
|stainless steel ring and flint glass prism
|approximately 1.5 seconds
|Supplied with battery and instruction manual.