Specifications HI83748 Range 0.0 to 5.0 g/L (ppt) Resolution 0.1 g/L Accuracy @25°C (77°F) ±0.1 g/L ±5% of reading Light Source tungsten lamp Manual Precision SD ±0.1 g/L @ 2.0 g/L Light Detector silicon photocell with narrow band interference filter @ 525 nm Method the reaction between tartaric acid and the reagents causes a yellow/orange red tint in the sample. Environment 0 to 50°C; RH max 95% non-condensing Battery Type 1.5V AA batteries (4) / 12 VDC adapter Auto Shut-off after 15 minutes of non-use Dimensions 225 x 85 x 80 mm (8.7 x 3.3 x 3.1”) Weight 500 g (17.6 oz.) Ordering Information HI83748-01 (115V) and HI83748-02 (230V) are supplied with sample cuvettes and caps (2), reagents for 5 manual tests (HI83748A-O, HI83748B-O), 200 µL automatic pipette, plastic tips for 200 µL automatic pipette (2), 5 mL syringe with tip, cuvette wiping cloth, 12 VDC adapter, batteries, instructions, instrument quality certificate and rigid carrying case. Reagent Sets HI83748-20 tartaric acid reagents set for wine (20 tests) Signi¡cance of Use Tartaric acid and tartrate play an important role in the stability of wines. They can be present in wine and juice in various forms, like tartaric acid (H2T), potassium bitartrate (KHT) or calcium tartrate (CaT). The ratio of these depends mainly on the pH of the wine. The percentage of tartrate present as bitartrate (HT-) is maximum at pH 3.7. The formation of crystalline deposits (tartrate casse) is a phenomenon of wine aging that does not meet customer acceptance. It is therefore important to test for and reduce the potential for bottle precipitation. For example, by adjusting the pH of the wine, winemakers can signi¡cantly inuence the potential of casse formation. Tartaric acid concentrations in wine range normally from 1.5 to 4.0 g/L. This acid concentration should not be confused with total or titratable acidity of wines, which are often expressed as tartaric acid content as well. Although it is the tartaric acid that is the predominant acid present (up to 60% of the total acidity), others like malic, citric, and several volatile acids contribute signi¡cantly to total acidity. Supplied in a rigid carrying case HI83748-20 10 Photometers 10.133 www.hannainst.com | wine applications
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