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• Use the 2000 µL automatic pipette to add exactly
2 mL of wine sample to the 50 mL beaker.
• Fill the beaker up to the 50 mL mark with deionized
water, place the stirrer bar into the beaker and then
place the beaker in the appropriate place on the
minititrator top.
• Place the electrode holder on the top of the beaker
and secure it by turning clockwise.
• Immerse the pH and the temperature probe
approximately 2 cm (0.8“) into the sample to be
tested while paying attention to not touch the stir bar.
• Insert the dosing tip in the appropriate holder place
and pay attention to not be immersed into solution.
• Press the START STOP button to start the titration.
The display will show “titr” during titration, along
with stirrer and pump tags blinking on the LCD, and
7.00 or 8.20 pH buffer on the secondary display.
• At the end of the titration, the Total Titratable Acidity
concentration is displayed in g/L.
Note:
If the end-point is not reached or it is not recognized
because of the noisy solution, an error message will
be displayed.
MEASUREMENT PROCEDURE
Warning:
Make sure the instrument has been calibrated (pH and pump calibration) before
performing a wine sample analysis.
