The Hi96816 Digital Wine Refractometer has a potential alcohol curve is based on the tables found in the European Economic Community Commission Regulation No 2676/90 of 17 September 1990, Determining Community Methods for the Analysis of Wine and International Organization of Vine and Wine (OIV). The accuracy of the Hi96816 can be confirmed by preparing a standard % Brix solution. After calibration, a 25% Brix solution is placed in the well and the READ key is continually pressed until the % Brix value is displayed on the primary LCD. The Hi96816 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book Standard for a percent by weight sucrose
Sugar Content Range : 4.9 to 56.8 % V/V Potential Alcohol; 10 to 75% Brix* Sugar Content Resolution : 0.1 % V/V Potential Alcohol Sugar Content Accuracy : ±0.2 % V/V Potential Alcohol Temperature Range : 0 to 80°C (32 to 176°F) Temperature Resolution : 0.1°C (0.1°F) Temperature Accuracy : ±0.3 °C (±0.5 °F) Temperature Compensation : automatic between 10 and 40°C (50 to 104°F) Automatic Shut-Off : after three minutes of inactivity Battery Type/Life : 9V / approximately 5000 readings Dimensions : 192 x 102 x 67 mm (7.6 x 4.01 x 2.6”) Weight : 420 g (14.8 oz.) Refractometer Light Source : yellow LED Minimum Sample Volume : 100 μL (to cover prism totally) Sample Cell : stainless steel ring and flint glass prism Measurement Time : approximately 1.5 seconds Ordering Information : HI96816 is supplied with battery and instruction manual Notes : Enclosure Rating: IP65 * The Hi96816 allows the accuracy to be checked by continuously pressing the read button until the % Brix value is displayed. A % Brix solution made from sucrose must be used. 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”