Description

Refractometer for wine or must.

• Portable Wine – Must Refractometer. It measures the sugars of wine, must, fruit, juices, etc.
• It only works in daylight with a few drops of the sample, it is completely accurate and suitable for professional use.
• It has a hard case for protection and transport.
• First, the surfaces of the prism and the cover are washed with distilled water, and carefully wiped with special absorbent paper.
• Cleaning is done after each use of the instrument.

Before the measurement, or a series of measurements, the instrument is adjusted.

• By placing carefully, so as not to injure the glass surface, one or two drops of distilled water, temperature 20°C, on the surface of the prism.
• The instrument is directed towards a light source (the observer facing the light), which illuminates the graduated scale, so the field of view should appear as in the figure, that is, the line dividing the bright from the dark field coincides with the subdivision 0 of the scale.
• If it does not coincide, turn the adjustment screw E until the coincidence is achieved.

After setting.

• One or two drops of wort are placed, in the same way, on the surface of the prism and the field of view is observed in the light.
• The number on the scale corresponding to the dividing line gives us the percentage content of the wort in sugars, e.g., in the figure, the number 23, corresponding to the dividing line, corresponds to wort with a sugar content of 23 %.
• The indications of the instrument give the percentage content of the wort in sugars, or only the refractive index of the liquid, in which case the sugar content is calculated with the help of tables.

When the measured wort has a temperature greater or less than 20°C.

• The result is corrected, with the addition or subtraction of 0.2% for every three degrees of difference.
• The portable refractometer is widely used in practice, e.g. in monitoring the course of ripening in the vineyards, due to the simple handling and the minimum amount of must required for the determination.
• But this minimum quantity must come from a larger quantity of must, as representative as possible of the average maturity of the vineyard.
• The determination of sugars with the refractometer is not suitable for dessert wines, due to the alteration of the result by the alcohol content.

MEASUREMENT EURO

• Brix: 0-40%
• Baume: 0-22
• Vol 0-25%

ACCURACY

• Brix: ±0.2 %
• Baume: ±0.2
• Vol ±0.2 %