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HANNA INSTRUMENTS USA
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Wine Testing Laboratory Equipment Hanna Instruments offers wine makers an assortment of wine testing equipment for wine analysis. This section is full of titration systems, photometers, benchtop and portable meters, turbidity meters and electrodes for testing pH, copper, iron, tartaric acid, and color and total phenols in wine.
Download(s): Wine Testing Instrumentation Hanna Instruments offers wine makers an assortment of wine testing equipment for wine analysis. This section is full of titration systems, photometers, benchtop and portable meters, turbidity meters and electrodes for testing pH, copper, iron, tartaric acid, and color and total phenols in wine. HANNA instruments, a world leading manufacturer of analytical instrumentation, has a network of 40 subsidiaries in 32 countries worldwide and offers over 3000 products to its customers.
HANNA Instruments Kicks Off New ‘Measure pH for Charity’ Campaign HANNA Instruments USA is excited to announce the kick-off of “Measure pH for Charity”, a first of its kind fundraising campaign.
For pricing information and to find a distributor near you, please click link below. http://hannainst.com/usa/distributors.cfm?id=13
The HI 2222 pH Meter for Analytical Wine Testing
The HI 2222 is the only pH meter on the market today that allows for automatic pH calibration at pH 3 and pH 7. With pH 3.00 buffer, any error due to calibration will be minimized. The HI 2222, formerly the HI 222 The new model features an extra wide LCD with bigger digits than the previous model, easier to read at a better sight angle. It also includes a new temperature probe, extended temperature range and increased temperature accuracy. An opto‐isolated USB port is featured at the back of the unit. The main feature of the HI 2222 is HANNA®' signature Calibration Check™technology that detects when the electrode is dirty and gives warning during calibration. Dirty electrodes can skew a pH reading by as much as 0.5 pH, so it is of the utmost importance to properly clean the pH electrode prior to use. To order your HI 2222 Professional pH Meter for Wine Analysis call 1.800.426.6287 or visit http://www.hannainst.com/usa/prods2.cfm?id=002001&ProdCode=HI%202222 Download(s): Winemaking and the importance of pH testing The pH of wine is important to determine because it will affect the quality of the product in terms of taste, color, oxidation, chemical stability and other factors. The general rule of pH in winemaking is the higher the pH reading, the lower 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 different values based on the type of wine. Any pH above 4.0 indicates that the wine will spoil quickly and be chemically unstable. Lower pH values allow the wine to stay fresher for a longer period and retain its original color and flavor. High pH wine is more likely to breed bacteria and become unsuitable to drink. For white wines, the ideal final pH is between 3.00 – 3.30 while the final pH for red wine is ideally 3.40 ‐3.50. The optimal pH before the fermentation process is between 2.9‐‐4.0. The pH of wine therefore not only affects the color of wine, but also the oxidation, yeast fermentation, protein stability, bacteria growth and bacterial fermentation. The pH can impact the amount of free sulfur dioxide (SO2) present, which breaks down bacteria and prevents spoiling. In finished wine a pH of 3.5‐4.0 about 25‐150 mg/l free SO2 is necessary for 0.825 mg/l molecular. Top determine the amount of free SO2 by pH, multiply the value of the fraction of the pH for an estimate. See the tables below (source: Hanna Instruments pH Overview for Winemakers). Written by: Chris Kearney and Mike Bogolawski, Hanna Instruments USA http://www.hannainst.com/usa/prods2.cfm?id=002001&ProdCode=HI%202222
Fermentable Nitrogen Analysis Winemakers focus on yeast performance during the primary fermentation of wines. Clean, timely completion of the primary alcohol fermentation fosters high quality product. Adequate amino acids and ammonia concentration are required to insure desirable yeast performance. As a general rule, a YAN measurement of 325 ppm will contain adequate nutrients to complete the fermentation. A nutrient addition typically contains inorganic nitrogen (DAP), organic nitrogen (alpha-amino acids), unsaturated fatty acids, sterols, vitamins, inactive yeast cell walls and other yeast autolysis by-products. Specialty cellar supply producers create proprietary YAN nutrients under multiple formulations. Most wine producers split these additions at the beginning and at the fi rst third of the fermentation to build and maintain the cell mass of the fermentation's yeast population. Adequate oxygen of 8 to 10 ppm and moderate turbidity of 100 to 250 NTU promote best results. Stylistically, a more fruit forward, low volatile sulfur compound wine requires ample YAN. These types of jammy, fruity wines are attractive to many consumers. Other wine styles focus on a more mineral, herbaceous aroma. Sauvignon Blanc, for example, presents the opportunity to make multiple styles. The melon, apple aromas of the fruit forward style would suggest a full YAN addition. In a recent study by the Australians Wine Association showed that the more mineral, herbaceous style would be created by restricting the YAN towards the minimum additions of 200 ppm at 21 brix through 250 at 23 brix. Similar minimums are reported by Virginia Tech Extension and others. YAN is infl uenced by many factors. Christian Butzke of UC Extension Service reported in the ASEV Journal that the cultivar, climatic and seasonal conditions, crop loads and maturity level all infl uenced the YAN present in wine grapes. Testing for the assimilable nitrogen in each pre-fermentation wine lot insures performance in the cellar. Importance of Sulfer Dioxide Quality demands attention to detail to preserve the color and aroma of wine products. The degradation of wine color through browning or the precipitation of pigmentation and tannins quickly erode the perception of quality. Excess acetaldehyde or ethyl acetate will destroy the aroma of a product. The principle factor effecting quality is the oxidation of our wine and juice. Wine and juice oxidation is infl uenced by enzymes, chemical and microbial sources. Patricia Howe notes in her recent Proceedings of the Texas Viticulture and Enology Symposium that enzymatic oxidation of juice causes browning and in extreme cases aldehyde production. The naturally occurring enzymes from grape and mold sources trigger these reactions. Expedited fi ning and SO2 additions limit the expression of this enzymatic oxidation and preserve wine quality. Likewise, chemical oxidation reacts with the phenols and metal catalysts to degrade a product. Limiting exposure of wine to copper, iron or brass through older transfer fi ttings limits the potential for chemical oxidation. SO2 is a substitute for the oxidative derivative compounds from phenols and thereby limits the chemical oxidation. Microbial oxidation embodies the most prominent source of spoilage. Film yeast, brettanomyces and wild yeast from the vineyard contribute to oxidative spoilage aromas. Likewise bacterial spoilage from acetobacter can produce large amounts of acetic acid and the resultant ethanol by products. Consistent attention to sanitation from the vineyard through to the bottling line will limit the oxidation from these common sources. Adequate free sulfur dioxide levels provide added insurance that wine spoilage is avoided. Commonly accepted standard for control is 0.8 molecular SO2. The pH dependent value equates to 32 ppm at a pH of 3.4 and alternately 50 ppm at pH 3.6. http://www.hannainst.com/usa/prods2.cfm?id=022&ProdCode=HI%2084100
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