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”
Sugar Content Range : 0 to 50% Brix; 0 to 25% V/V Potential Alcohol Sugar Content Resolution : 0.1% Brix; 0.1% V/V Potential Alcohol Sugar Content Accuracy : ±0.2% Brix; ±0.2 %V/V Potential Alcohol Temperature Range : 0.0 to 80.0°C (32.0 to 176.0°F) Temperature Resolution : 0.1°C (0.1°F) Temperature Accuracy : ±0.3°C (±0.5°F) Automatic Shut-Off : after three minutes of non-use Battery Type / Life : 9V / approximately 5000 readings Enclosure Rating : IP65 Refractometer Light Source : yellow LED Refractometer Temperature Compensation : automatic between 10 and 40°C (50 to 104°F) Minimum Sample Volume : 100 μL (to cover prism totally) Sample Cell : stainless steel ring and flint glass prism Measurement Time : approximately 1.5 seconds Dimensions : 192 x 102 x 67 mm (7.6 x 4.01 x 2.6”) Weight : 420 g (14.8 oz.)
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”