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3. GENERAL DESCRIPTION & INTENDED USE
The
HI84502
is an affordable, easy to use, microprocessor-based automatic titrator that benefits from
Hanna Instruments’ years of experience as manufacturer of analytical instruments.
The instrument incorporates a simple and reliable dosing pump which ensures high dosing
reproducibility. Pump calibrations, performed with the provided Hanna Instruments reagents, assure
the accuracy of the instrument.
The instrument comes with a preprogrammed method for Total Titratable Acidity measurements in
wine.
The
HI84502
performs the analysis and all the necessary calculations, with a simple and effective
user interface.
By simply pressing the
Start
key in Titrator mode, the instrument will automatically titrate the sample
to the endpoint. The current pH and temperature are continuously displayed during titration process.
The result is immediately displayed in g/L, then the instrument is ready for another titration by
pressing the
Restart
key.
A dedicated
HELP
key aids in setup, calibration, status and troubleshooting.
Other features:
• pH meter / mV meter
• Stir speed control
• Graphic mode to display the titration data
• Data can be stored using the log feature and then exported to a USB stick or transferred to a PC
using the USB connection
• Log on demand for up to 400 samples (200 for mV/pH measurements; 200 for titration results)
• GLP feature, to view calibration data for pH electrode and pump
Significance of Use
Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines
show lower levels of acid when there are hot growing seasons or when the grapes come from hotter
regions. In the proper proportion, acids are a desirable trait and give the wine character.
The three predominant acids in wine are tartaric, malic and citric, all of which are intrinsic to the
grape. 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, and a small amount 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 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 the other acids are
measured.