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Reducing Sugar in Wine Meter HI83746-02

Producer: HANNA Instruments

SKU: HANNA-HI83746-02 Category: Hanna experimental measuring equipment

– Compact handheld design

– Measure reducing sugar in wine from 0.0-50.0 g/L

– Integrated countdown timer

– The machine is supplied with standard solutions and reagents.

– Carrying case with all necessary accessories

– ZERO key

Sugar is an essential ingredient in winemaking. During alcoholic fermentation, yeast consumes the sugar present in the grape juice, or must, and converts it into ethyl alcohol and carbon dioxide. In the case of certain wines, such as semi-sweet or dessert wines, some sugar is allowed to remain after fermentation. This residual sugar may serve to impart a sweeter character to the final blend or play a role in microbial stability.

The main fermentable sugars found in grapes are glucose and fructose. These two simple sugars are also known as reducing sugars because they contain functional groups that can be oxidized under certain conditions. After reaction with excess alkaline tartrate (Fehling's reagent), the reducing sugar content can be determined colorimetrically. The Fehling method is not a precise determination but rather an indicator of the concentration of reducing sugars, because the reaction depends on the amount and type of reducing sugars present. When the reducing sugar content is known at the beginning of fermentation, the potential alcohol level can be estimated by multiplying the sugar concentration (in g/L) by 0.06.

Must	Sweet Must	20 to 25 %	200 to 250 g/L
	Normal	10 to 20 %	100 to 200 g/L
	In Fermentation	4 to 12.5 %	40 to 125 g/L
Wine	Sweet	2.5 to 12.5 %	25 to 125 g/L
	Semi Sweet	0.8 to 2.5 %	8 to 25 g/L
	Almost Dry	0.2 to 0.8 %	2 to 8 g/L
	Dry	0 to 0.2 %	0 to 2 g/L

COUNTDOWN CLOCK

Displays the remaining time before taking a measurement. Ensures that all measurements are taken at appropriate reaction intervals.

ZERO KEY

Will calculate color and imperfections in the oil sample before adding reagents.

GLP

Review the most recent machine calibration data

PRE-DOSED REAGENTS, EASY TO USE

The reagent vials are pre-measured and simply follow the instrument's Instructions for Use.

hi839800_400-4 HI839800-02 SAMPLE DIGESTOR

The HI83746 reducing sugar meter requires the use of the HI839800-02 Sample Digester.

The digester is used to heat the reagent tubes to a specific temperature for a period of time.

The HI839800 is an important accessory needed to complete the process of measuring reducing sugars in wine.

CONVENIENT, STURDY MACHINE CARRYING LIFLE

The HI83746 meter comes complete with all the essential accessories needed to take measurements without the need for additional purchases.

Includes: meter, sample cuvettes and caps (4), reagents for 20 measurements, charcoal bottle for decolorizing wine (100 times), spoon, automatic pipette 1000 µL and 200 µL, filter paper, cuvette cleaning cloth, battery, 12 VDC adapter, instructions and carrying case.

SPECIFICATIONS

The scale	0.00 to 50.00 g/L (ppt)
Resolution	0.25 g/L
Error	±0.50 g/L ±5% measurement result
Accuracy	±0.015 @0.350 g/L
Lamp	tungsten
Light detector	silicon photovoltaic cell @610nm
Method	Fehling
Environment	0 to 50°C (32 to 122°F), RH max 95% non-condensing
Electricity supply	4 1.5V AA batteries / 12 VDC adapter; Automatically turns off after 15 minutes of non-use
Size	224 x 87 x 77 mm
Mass	512 g
Supply includes	– Measuring machine HI83746 + HI83746-01: 115V + HI93746-02: 230V – 4 cuvette sample and lid – Reagents HI83749-20 for 20 measurements – Charcoal for decolorizing wine HI93703-59 – Automatic pipette 1000 µL and 200 µL - Spoon – Funnel – Filter paper (25) – Cuvette cleaning cloth – 4 1.5V Batteries – 12 VDC Adapter - User manual - Warranty – Quality certification of measuring device – Carrying case.
Guarantee	12 months (for products with intact tags and warranty card)