Hanna Instruments HI 84102 User Manual

Instruction Manual

HI 84102

TITRATABLE TOTAL ACIDITY

MINITITRATOR

for wine analysis

www.hannainst.com

Dear Customer, Thank you for choosing a Hanna product. This manual will provide you with the necessary

information for the correct use of the instrument. Please read it carefully before using the meter. If you need additional technical information, do not hesitate to e-mail us at tech@hannainst.com.

This instrument is in compliance with directives.

TABLE OF CONTENTS

PRELIMINARY EXAMINATION ................................................................................................. 3

GENERAL DESCRIPTION......................................................................................................... 3

SPECIFICATIONS................................................................................................................... 5

PRINCIPLE OF OPERATION .................................................................................................... 6

FUNCTIONAL DESCRIPTION ................................................................................................... 7

START UP ............................................................................................................................ 9

GUIDE TO DISPLAY CODES .................................................................................................. 10

TIPS FOR AN ACCURATE MEASUREMENT............................................................................... 12

MEASUREMENT PROCEDURE ............................................................................................... 13

pH CALIBRATION PROCEDURE ............................................................................................. 14

PUMP CALIBRATION PROCEDURE ......................................................................................... 14

PUMP TUBE REPLACEMENT ................................................................................................. 15

FUSE REPLACEMENT ........................................................................................................... 16

ELECTRODE CONDITIONING AND MAINTENANCE .................................................................... 16

ACCESSORIES .................................................................................................................... 18

WARRANTY ........................................................................................................................19

All rights are reserved. Reproduction in whole or in part is prohibited without the written consent of the copyright owner, Hanna Instruments Inc., Woonsocket, Rhode Island, 02895 , USA.

PRELIMINARY EXAMINATION

Please examine this product carefully. Make sure that the instrument is not damaged. If any damage occured during shipment, please notify your Dealer.

Each HI 84102 minititrator is supplied complete with:

• Reagents set for 20 titrations

• One 2000 µL automatic pipette

• Two plastic tips for the 2000 µL automatic pipette

• Two 50 mL beakers

• Tubes set with cap

• pH electrode

• Temperature probe

• Stir bar

• Power cable

• One 30 mL bottle of Refill Solution

• One 1 mL syringe

• Two sachets of cleaning solution for wine deposits

• Two sachets of cleaning solution for wine stains

• Instruction manual

Note:Save all packing material until you are sure that the instrument works correctly.

Any defective item must be returned in its original packing.

GENERAL DESCRIPTION

The HI 84102 is a low cost, easy to use, microprocessor-based automatic titrator that benefits from Hanna’s years of experience as manufacturer of analytical instruments.

It has an simple and yet accurate peristaltic pump to ensure the best accuracy and repeatability. By performing pump calibration with the provided Hanna standards, the instrument accuracy is assured.

The instrument comes with a preprogrammed analysis method designed for Total Titratable Acidity measurements on wine.

The HI 84102 performs automatic analysis, all the necessary calculations and assures to the user a simple and effective interface.

The instrument has a powerful and effective built-in algorithm to analyze the shape of the pH electrode response and to determine the reaction completion.

By simply pressing the START STOP button, the instrument will automatically make the titration up to the end point. The result is immediately displayed in convenient units, then the instrument is ready for another titration.

SIGNIFICANCE OF USE

Acids occur naturally during the growing of grapes and 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 tartaric, malic and citric, all of which are intrinsic to the grape. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and graceful aging 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 present in more than a nominal amount, gives wine a sour or vinegary aspect.

Total acidity, also called titratable acidity, is the sum 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 flavor of wine and, depending on the style of the wine, is sought in a perfect balance with the sweet 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, with sweeter wines generally requiring somewhat higher levels to retain the proper balance. For dry table wine the acceptable range is usually 0.60 to 0.75%; for sweet wine it’s 0.70 to 0.85%.

SPECIFICATIONS

Range 0.0 to 25.0 g/L of tartaric acid Resolution 0.1 g/L Accuracy 5% of reading Method Acid-base titration method Principle End-point titration pH Calibration One-point in selected end-point: 7.00 pH or 8.20 pH Sample volume 2 mL

Temperature Automatic from 0.0 to 100.0 °C Compensation

pH Electrode HI 1048B (included) Temperature Probe HI 7662-T (included) Pump debit 0.5 mL/min Stirring speed 1500 rpm Environment 0 to 50 °C (32 to 122 °F); max 95% RH non-condensing Power supply 220V/50Hz; 10VA Dimensions 208 x 214 x 163 mm (8.2 x 8.4 x 6.4") (with beaker) Weight 2200 g (77.6 oz.)

REQUIRED REAGENTS Code Description Quantity/test HI 84102-50 Titrant HI 84102-55 Standard 2 mL HI 84102-60 Buffer Solution 1 pH 7.00 50 mL HI 84100-61 Buffer Solution 2 pH 8.20 50 mL

PRINCIPLE OF OPERATION

The determination of total acids in wine is made according to a neutralization reaction, that is the reaction between the acids found in wine and a base. This type of reaction forms the basis of titration methods of analysing acids.

Titratable acidity is measured on a degassed sample at the end-point of 8.20 for Australian requirements and 7.00 to fulfil the requirements of the European Union. Both results are expressed as g/L tartaric acid.

For precise results it is very important to know the exact sample volume, titrant volume and concentration. The peristaltic pump has a good repeatability but the dosing volume depends on many factors as the

diameter of the tube or the tube streching. To compensate for all this errors, the pump need to be calibrated. The calibration of the pump is also needed in order to have high precision of the titrations. It is important to calibrate the pump at the pH value you want to use as the endpoint of the titrations.

The calibration procedure is in fact the analysis of a known solution. By doing this, the instrument makes a differential analysis between the standard and the wine sample. The pump volumetric debit and the real concentration of the titrant is compensated. Only the sample volume has to be precisely known.

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