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HI 84102

Wine Catalog - 9073 mini Titrator

For the Determination of Titratable Total Acidity For Wine Analysis

•Titrator, magnetic stirrer, electrode holder & reagent holder in one compact unit• Results in minutes • Simple to operate

Ordering information Significance of Use

HI 84102 is supplied complete with reagent set for 20titrations, 2000 µL automatic pipette, (2) plastic tips for 2000 µL automatic pipette, (2) 50 mL beakers, tube set with cap, pHelectrode, temperature probe, stir bar, power cable, 30 mL bottle of refill solution, 1 mL syringe, (2) wine deposits cleaning solution sachets, (2) winestain cleaning solution sachets and instruction manual. Acids occur naturally during the growing ofgrapes as as part of the fermentation process wines show lower levels of acid when there are hot growing seasons or when the grapes come from hotter regions . In the proper proportion, acids are a desirable trait and give the wine character.The three predominant acids in wine are tartar-ic, malic, and citric, all of which are intrinsic tothe grape. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and graceful again in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes to fruitiness, and a small amount comes from citric acid. Wine also contains trace amounts of other acids. The least desirable acid in wine is acetic acid, which, when preset in more than a nominal amount, give swine a sour vinegary aspect.Total acidity, also called, titratable acidity, is thesum of the fixed and volatile acids. in the United States the total acidity is usually expressed in terms of tartaric acid, even though the other acids are measured.Total acidity directly effects the color and flavorof wine and, depending on the style of thewine, is sought in a perfect balance with thesweet and bitter sensations of other components. Too much acidity makes wine tart and sharp; too little makes wines flat, flabby and uninteresting. Proper acidity in wine is what makes it refreshing and an ideal accompaniment to food.The proper acid level of a wine varies, withsweeter wines generally requiring somewhathigher levels to retain the proper balance. Fordry table wine the acceptable range is usually 0.60 to 0.75%; for sweet wine it’s 0.70 to 0.85%.

Electrodes, Solutions and Accessories

Electrodes HI 1048B pH Electrode HI 7662-T Temperature probe Reagents HI 84102-50 Titrant solution (110 mL) HI 84102-55 Calibration standard (100 mL) HI 84102-60 Buffer solution 1, pH 7.00 (500 mL) HI 84102-61 Buffer solution 2, pH 8.20 (500 mL) Electrode Maintenance Solutions Cleaning and Storage Solutions HI 70635 Cleaning solution for wine deposits (500 mL) HI 70636 Cleaning solution for wine stains(500 mL) HI 70300L Electrode storage solution (500 mL) HI 7082 Electrode filling solution (4)30 mL Accessories HI 70483T Tube set ( with cap) for titrant bottle and tip HI 731316 Stir bar (5) HI 731342 Automatic pipette 2000 µL HI 731352 (4) Tips for 2000 µL automatic pipette HI 740036P Beaker (10) 50 mL HI 740198 Power cable

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