HI 84100
For the Determination of Sulfur Dioxide For Wine Analysis
•Titrator, magnetic stirrer, electrode holder & reagent holder in one compact unit• Results in minutes
• Simple to operate
Significance of Use
An important reason for adding SO
2 is to avoid oxidation. When there is oxygen around, SO
2 itself becomesoxidized before phenol compounds in the wine, and so acts
as an oxygen scavenger. Also, SO HI 84100 is supplied with reagent set for 20 titrations, (2) 50 mL beakers, (2) 20 mL beakers,
scissors, tube set with cap, ORPelectrode, stir
bar, power cable, 30 mL bottle of refill solution, 1
mL syringe, (2) wine deposits cleaning solution
sachets, (2) wine stain cleaning solution sachetsand instruction manual.
2 suppresses the activity ofenzymes that cause browning and other problems. What is really protecting your wine is molecular SO
2 . Whenyou add SO
2 , depending of circumstances, some of itimmediately becomes bound. The relationship between
the amount of SO
2 and amount of SO
2 remaining free iscomplex. It is clear, however, that is largely governed by the
total SO
Electrodes, Solutions andAccessoriesOrdering information
2 content of the wine. The rate of binding decreasesas the free SO
2 concentration increases. The exact relation-ship between free and bound (total-free) SO Electrodes
2 will vary fromwine to wine.Below 30-60 ppm, 33% to 50% of SO HI 3148B ORP probe with shorter cable Reagents HI 84100-50 Titrant solution (110 mL)
2 addition becomesbounded. What remains is called “free”and it is divided in
two parts. The larger, and relatively ineffective free part is
“bisulphite”(HSO). The smaller part of the free is the activemolecular. The amount of molecular SO HI 84100-51 Alkaline reagent (500 mL) HI 84100-52 Acid reagent for total SO
2 determination (500 mL)
2 in your winedepends both on the level of free SO HI 84100-53 Acid reagent for free SO
2 2 present as well as pH.For instance, at pH 3.2, the amount of the free SO determination (500 mL)
2 for 0.8ppm molecular SO HI 84100-54 Stabilizer reagent (25 pcs)
2 is 22 ppm. At pH 3.5, you will need 43ppm free - essentially double.In most situations, 0.8 pp, molecular SO HI 84100-55 Calibration standard (500 mL) Electrode Maintenance Solutions Cleaning and Storage Solutions
2 during bulk storageand at bottling will provide you with adequate protection
from oxidation and bacterial action. This includes preventionof malolactic bacteria as well.It is important to remember that the amount of free SO HI 70300L Storage solution (500 mL) HI 7082 Filling solution (4) 30 mL bottles HI 70635 Cleaning solution for wine deposits (500 mL)
2 inthe wine depends on three things: how much is added,
how much was present before the addition and how muchof your addition promptly becomes bound.The level at which molecular SO HI 70636 Cleaning solution for wine stains (500 mL) Accessories HI 70483T Tube set with cap for titrant bottle and tip
2 can be detected by thehuman senses is about 2.0 ppm. This is also the level whichis needed for maximum protection of your wine. This is particularly true in the case of sweet, and most notably,
botrytised wines.The Hanna HI 84100 offers the possibility to test free or totalSO HI 731316 Stir bar (5) HI 740036P Beaker (10) 50 mL HI 740037P Beaker (10) 20 mL HI 740198 Power cable Free SO
2 concentration (ppm) for 0.8 ppm molecular SO
2 :
2 in all the wines including the red ones, that are difficultto test with manual methods because the color changesare hardly seen. pH 3.0 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 freeSO 14 18 22 28 35 44 55 69 87 109
2 8
HANNA instruments®
Wine TestingCatalog