GENERAL DESCRIPTION
7
In most situations, 0.8 ppm molecular SO₂ during bulk storage and at bottling will
provide you with adequate protection from oxidation and bacterial action. This includes
prevention of malolactic bacteria as well.
It is important to remember that the amount of free SO₂ in the wine depends on three
things: how much is added, how much was present before the addition and how much of
your addition promptly becomes bound.
The level at which molecular SO₂ can be detected by the human senses is about 2.0 ppm.
This is also the level which is needed for maximum protection of your wine. This is
particularly true in the case of sweet, and most notably, botrytised wines.
The Milwaukee
MI455
offers the possibility to test free or total SO₂ in all the wines
including the red ones, that are difficult to test with manual methods because the color
changes are hardly seen.
This meter is supplied with:
y
Reagent set for SO₂ determinations
y
Two 100 mL beakers
y
Two 20 mL beakers
y
Tubes set with cap
y
ORP probe
y
Stir bar
y
Power cable
y
One 230 mL bottle of Refill Solution
y
One plastic pipette
y
Instruction manual
y
Warranty code
Note:
Save all packing material until you are sure that the instrument works correctly.
Any defective item must be returned in its original packing.
