HI96811 %Brix Wein – Digitalrefraktometer tragbar

The HI96811 Digital Refractometer converts the refractive index of a juice or must sample to % Brix. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in the refractive index with temperature for a percent by weight sucrose solution. Since the majority of sugar in grape juice and must is fructose and glucose instead of sucrose, the reading is sometimes referred to as "Apparent Brixin.. Typical grapes at harvest will be between 19-24% Brix or degrees Brix (°Bx). The HI96811 is an easy-to-use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab. Designed for winemaking sugar analysis Temperature Compensation algorithms based on sucrose solution 0 to 50% Brix range with an accuracy of +/- 0.2% Brix Making a Standard % Brix (Sucrose) Solution To make a Brix Solution, follow the procedure below: Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance. Tare the balance. Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker. Add distilled or deionized water to the beaker so the total weight of the solution is 100g. Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use. Example to prepare as 25% sucrose solution: %Brix Sucrose (g) Water (g) Total (g)