9
START UP
• Place the instrument on a flat table. Do not place the instrument on direct sun light.
• Connect the titrator to mains socket with ground connection and the correct voltage and
frequency. See the label on the instrument rear for this.
• Place the peristaltic pump tube on the pump. See the Pump Tube Replacement section for the
procedure.
• Remove the reagent bottle cap and place the bottle cap of the tubes set. Place the reagent
bottle in the appropriate place on the titrator top.
• Connect the tubes with the peristaltic pump (inlet tube is connected with the reagent bottle,
outlet tube is connected with the dosing tip).
• Turn the instrument ON using the power switch from the rear panel of the instrument and
wait until it displays dashes.
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The instructions listed below should be carefully followed during testing to ensure best accuracy.
• Purge the peristaltic pump to have fresh titrant when starting a new analysis or calibration.
• Calibrate the peristaltic pump before performing an analysis.
• Analyze the wine immediately after the sample is obtained.
• Clean the electrode with the
HI 700635
or
HI 700636
cleaning solution, specially made for
wine industry, if it was unused for a long time.
TIPS FOR AN ACCURATE MEASUREMENT
• Fill the 50 mL beaker up to the 50 mL mark with
the wine sample, place the stir bar into the beaker
and put the beaker in the appropriate place on the
minititrator top.
• Fill the 20 mL beaker up to the 5 mL mark with the
HI 84100-53
Acid Reagent and add the content to
the 50 mL beaker.
• Add the content of one powder packet of
HI 84100-54
Stabilizer into the beaker.
• Place the probe holder on the top of the beaker and
secure it by turning clockwise.
FREE SO
2
MEASUREMENT PROCEDURE
Warning:
Make sure the pump was calibrated before performing sulphur dioxide wine sample
analysis.