5 Digital Refractometers for Sugar Analysis to Choose from: HI96812 The HI96812 Digital Sucrose in Wine and Grape Products Refractometer converts the % Brix of wine, juice or must sample to °Baumé. This conversion is based on tables found in the O·cial Methods of Analysis of AOAC International, 18th Edition. One °Baume is approximately equal to 1.8% Brix and 1% alcohol when the wine is fully fermented. • 0 to 28 °Baume range with ±0.1 °Baume accuracy HI96813 The HI96813 Digital Sucrose in Wine and Grape Products 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 HI96813 allows the user to tailor the instrument to their specic needs based on their experience, since no xed conversion factor is universally applicable. The rst conversion is based on the % Brix value and an adjustable conversion factor between 0.50 and 0.70 (0.55 is a common value). Potential alcohol (% V/V) = (0.50 to 0.70) x % Brix One drawback of the above equation is that it does not take into account the nonfermentable sugars and extract. A second equation was also added that takes these factors into account and can give a more accurate estimate of the potential alcohol content in the nished wine. This conversion is named “C1” on the meter, and uses the following equation: Potential Alcohol (% V/V) = 0.059 x [(2.66 x °Oe) - 30] (C1) * 1°Oe is roughly equal 0.2% Brix • 0 to 50 % Brix range with ±0.2 % Brix accuracy • 0-25 % potential alcohol range with ±0.2 % potential alcohol accuracy HI96814 The HI96814 Digital Sucrose in Wine and Grape Products 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”. In addition to % Brix, HI96814 includes two other scales used in the wine industry: °Oechsle and °KMW. °Oechsle (°Oe) is mainly used in the German, Swiss and Luxembourgish winemaking industry to measure the sugar content of must. The °Oe scale is based on specic gravity at 20°C ((S.G.(20/20)) and is the rst 3 digits following the decimal point. One °Oe is roughly equal to 0.2 % Brix. °Oe = [(S.G.(20/20)) - 1] x 1000 °Klosterneuburger Mostwaage (°KMW) is used in Austria to measure the sugar content of must. °KMW is related to °Oe by the following equation: °Oe = °KMW x [(0.022 x °KMW) + 4.54] 1 °KMW is roughly equivalent to 1% Brix or 5 °Oe. °KMW is also known as °Babo. • 0 to 50 % Brix range with a ±0.2 % Brix accuracy • 0 to 230 °Oechsle range with ±1 °Oe accuracy • 0 to 42 °KMW range with ±0.1 °KMW accuracy HI96811 The HI96811 Digital Sucrose in Wine and Grape Products Refractometer converts the refractive index of a 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 the 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). • 0 to 50 % Brix range with ±0.2 % Brix accuracy 13 Refractometers 13.8 | www.hannainst.com introduction
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