HI-981033 pH Tester for Wine

HI-981033 pH Tester for Wine

• Liquid Crystal display
• On/off button
• pH probe for wine with minimum and maximum immersion levels

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981033 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 46g and measures 51 x 157 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Each meter is supplied with:

• pH 3.00 buffer solution liquid sachet x 2
• pH 7.01 buffer solution liquid sachet x 2
• Cleaning solution for wine deposits
• Cleaning solution for wine stains
• Electrode storage solution, 13 mL dropper
• Electrolyte fill solution
• Pipette
• Instruction manual
• Quality certificate

Probe features

CPS™ Sleeve junction

Clogging prevention system (CPS™) technology improves pH measurements in samples with a high solids content. Conventional pH electrodes use ceramic junctions that can clog quickly when used in samples that have a high solids content such as wine must or juice. When the junction is clogged, the electrode does not function. CPS technology utilises the porousness of ground glass coupled with a PE sleeve to prevent clogging of the junction. The ground glass allows proper flow of the liquid, while the PE sleeve repels solids. As a result, pH electrodes with CPS technology take up to 20 times longer to be fouled as compared to conventional electrodes.

Low temperature glass formulation

The glass tip uses a special low temperature glass formulation. This is beneficial since many food products are at low temperature.

Spherical glass tip

The domed tip design allows for a wide area of contact with the measured sample. This permits a faster electrode response with a higher degree of stability.

Meter Overview

Preparation:

The pH electrode is shipped with a protective cap containing storage solution. Before using the meter, remove the protective cap and condition the electrode by soaking the tip (bottom 3cm) in pH 7.01 buffer solution for several minutes. Then follow the calibration process.

• Do not be alarmed if white crystals appear around the cap. This is normal with pH electrodes and they dissolve when rinsed with water.
• Turn the meter on by pressing ON/OFF button.

Do not immerse the electrode over the maximum immersion level.

• Stir gently and wait for a stable reading
• For best results, periodically calibrate at the temperature of the wine
• After use, rinse the electrode with water and store it with a few drops of storage solution in the protective cap
• Re-attach the protective cap after each use.

Do not use distilled or deionised water for storage purposes.

Why is pH in wine important?

The pH of wine is important because it will affect the quality of the final product in terms of taste, colour, oxidation, chemical stability and other factors. Generally, in wine making, the higher the pH reading, the lower the amount of acidity in the wine.

Three important factors in determining the pH of wine include the ratio of malic acid to tartaric acid, the amount of potassium, and the total amount of acid present.

Most wines optimally have a pH between 2.9 and 4.0, with values differing based on the type of wine. Values above pH 4.0 indicate that the wine may spoil quickly and be chemically unstable. Lower pH values allow the wine to stay fresher for a longer period and retain its original colour and flavour. High pH wine is more likely to breed bacteria and become unsuitable to drink. For finished white wines, the ideal pH is between pH 3.00 and pH 3.30, while the final pH for red wine is ideally between pH 3.40 and pH 3.50. The optimal pH before the fermentation process is between pH 2.9 and pH 4.0. The pH of wine therefore not only affects the colour of wine, but also the oxidation, yeast fermentation, protein stability and bacteria growth and fermentation.