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9
• Diluting procedure of the wine sample in case the “L Lo” (Low
Light) message appears: use the pipette to fill the glass vials with
5 mL of wine sample, then fill the vials up to the 15 mL mark with
Mi550S1-0
. This is the diluted wine sample. The final reading
must be multiplied by 3 to compensate for dilution.
• In order to avoid reagent leaking and to obtain more accurate
measurements, it is recommended to close the cuvet first with the
supplied HDPE plastic stopper
and then with the black cap.
• Whenever the cuvet is placed into the measurement cell, it must
be dry outside, and completely free of fingerprints, oil or dirt.
Wipe it thoroughly with
Mi0004
(tissue for wiping cuvets, see
chapter ACCESSORIES) or a lint-free cloth prior to insertion.
• Do not let the reacted sample stand too long after extraction,
or accuracy will be lost.
• It is possible to take multiple readings in a row, but it is
important to take a new zero reading for each different wine-
sample. Use always a fresh prepared zero for making the zero
reading.
• After the reading it is important to discard immediately the sample, otherwise the glass
might become permanently stained.
• All the reaction times reported in this manual are referred to 20°C (68°F). As a general
rule of thumb, they should be doubled at 10°C (50°F) and halved at 30°C (86°F).
Repeat step a), b) and c) until all the organic solvent is transferred. Ensure that at least 1/
3 of the cuvet is filled with organic solvent, otherwise erroneous results will be obtained.
Notes:
- If some wine sample is transferred too, this does not interferes with the method.
- Try to avoid transferring suspended solids that might be present.
- If necessary, air bubbles can be removed tapping the vials gently on the table.
