Like the RePo-1, the RePo-2 is a two-in-one refractometer and polarimeter hybrid. In addition to angle of rotation and Brix, the RePo-2 also converts and displays the amount of fructose (%) within HFCS. The RePo-2 is ideal for various industries such as food and beverage, or sugar refining.
Measurement Readings : Angle of Rotation, Brix,Temperature, User (Fructose %), Brix with Automatic Temperature Compensation
Measurement Range : Angle of Rotation : -5.00 to +5.00°(*1) Brix : 0.0 to 85.0% Fructose % : 0.0 to 99.9% Temperature : 15 to 40℃
Display Range : Angle of Rotation : -5.99 to +5.99° Brix : -2.0 to 86.6% Fructose% : -2.0 to 102% Temperature : 14.0 to 41.0℃
The Hi96811 Digital Wine Refractometer converts the refractive index of a wine, juice or must sample to % Brix. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in refractive index with temperature for a percent by weight sucrose solution. Since the majority of sugar in grape juice and must is fructose and glucose instead of sucrose, the reading is sometimes referred to as “Apparent Brix”. Typical grapes at harvest will be between 19-24% Brix or degrees Brix (°Bx). The Hi96811 is an easy-to-use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab
The Hi96813 Digital Wine Refractometer converts the refractive index of the sample to sucrose concentration in units of percent by weight, % Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”
The Hi96814 Digital Wine Refractometer converts the refractive index of wine juice or must to sucrose concentration in units of percent by weight, % Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”