HI-83748 Photometer for the determination of Tartaric Acid in wine

Photometer for the determination of Tartaric Acid in wine; Range 0.0 to 5.0 g/L ppt.

The combination of a special tungsten lamp, a narrow band interference filter, and silicon photodetector ensure accurate photometric readings every time. The exclusive cuvette locking system ensures that the cuvette is inserted into the measurement cell in the same position every time to maintain a consistent path length.

• Built-in timer: Display of time remaining before a measurement is taken. Ensures that all readings are taken at the appropriate reaction intervals for the test being performed.
• Zero key: A simple press of the zero key on the face of the meter will account for the colour and imperfections in the oil sample before reagent addition.
• GLP: Review of the last calibration date.
• Auto shut-off: Automatic shut-off after 15 minutes of non-use when the meter is in measurement mode. Prevents wastage of batteries in the event the meter is accidentally left on.
• Battery status indicator: Indicates the amount of battery life left.
• Error messages: Messages on display alerting to problems including no cap, high zero, and standard too low.
• Units of measure: Appropriate unit of measure is displayed along with reading
• Supplied with a rigid carrying case

Significance of Tartaric Acid in wine production

Tartaric Acid and tartrate play an important role in the stability of wines. They can be present in wine and juice in various forms, like tartaric acid (H2T), potassium bitartrate (KHT), or calcium tartrate (CaT). The ratio of these depends mainly on the pH of the wine. The percentage of tartrate present as bitartrate (HT-) is maximum at pH 3.7.

The formation of crystalline deposits (tartrate casse) is a phenomenon of wine aging that does not meet customer acceptance. It is therefore important to test for and reduce the potential for bottle precipitation. For example, by adjusting the pH of the wine, winemakers can significantly influence the potential of casse formation.

Tartaric acid concentrations in wine range normally from 1.5 to 4.0 g/L. This acid concentration should not be confused with total or titratable acid of wines, which are often expressed as tartaric acid content as well.

Although it is the tartaric acid that is the predominant acid present (up to 60% of the total acidity), others like malic, citric, and several volatile acids contribute significantly to total acidity.