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HANNA HI96814 Glucose Degree Refractometer

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Measurement range 0 to 50% Brix, 0 to 230% Oechsle; sugar content resolution 0.1% Brix, 0.1% V/V, BEPS, low battery reminder to ensure accurate and effective readings.
$486.00/set
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HANNA HI96814 Glucose degree refraction analyzerSPEC

HANNA HI96814 Glucose degree refraction analyzerDetails

HANNA HI96814 Glucose degree refraction analyzerPacking list

SKU
NB045672
Measurement range - sugar content
0 to 50% Brix; 0 to 230% Oechsle; potential wine Accuracy
Resolution - Sugar Content
0.1% Brix; 0.1% V/V; potential wine Accuracy
Accuracy (@25 ℃/77 ° F) - Sugar Content
+/- 0.2% Brix; +/- 0.2% V/V; potential wine Accuracy
Measurement range
0 to 80℃ （32 to 176 ℉）
Temperature Resolution
±0.1 ℃（0.1℉)
Temperature Accuracy (@25 ℃/77 ° F)
±0.3 ℃（0.5℉)
Temperature compensation
Automatic temperature compensation 10-40 ℃ (50 to 104 ° F)
Measurement of reaction time
Approximately 1.5 seconds
Minimum sample size
100 μL (completely covering the prism)
Light source
Yellow LED
Sample chamber
Stainless steel tank, flint prism
Automatic shutdown
After three minutes of use
Shell protection level
IP65
Power supply type/Battery life
9V/about 5000 sets of readings
Size/Weight
192x102x67 mm （7.6x4.01x2.6”）/420g（14.8oz.)
basic configuration
Host, battery, manual
HI96814
Glucose degree refraction analyzer
Measurement range 0 to 50% Brix, 0 to 230% Oechsle; sugar content resolution 0.1% Brix, 0.1% V/V, BEPS, low battery reminder to ensure accurate and effective readings.
HANNA HI96814 Glucose Degree Refractometer Picture

Introduction

HI96814 converts the refractive index into sucrose concentration in weight percent, or % Brix (also known as °Brix). The theoretical basis for this conversion is the sugar analysis method provided in the International Committee for the Unified Method of Analysis of Sugar. Since most of the sugars in grape juice are fructose and glucose but not sucrose, the sugar content reading of this refractometer when measuring wine is often called "apparent Brix".

HI96814 converts the refractive index of a sample to sucrose concentration in weight percent, %Brix (also known as °Brix). The conversions used are based on the ICUMSA method manual (International Committee on Unified Methods for Sugar Analysis). Since most of the sugars in grape juice are fructose and glucose, rather than sucrose, the reading is sometimes called "apparent Brix."

HI96814 also includes two other scales used in the wine industry: °Oechsle and °KMW. °Oechsle (°Oe) is mainly used in the winemaking industry in Germany, Switzerland and Luxembourg to measure the sugar content of grape juice. The °Oe scale is based on the specific gravity at 20°C (SG(20/20)) and is the first 3 digits after the decimal point. 1°Oe is roughly equal to 0.2% Brix.

Characteristics

  • Two-line LCD display with temperature reading below the measured value.

  • ATC, automatic temperature compensation.

  • BEPS, low battery reminder, ensures accurate and effective readings.

  • Waterproof, suitable for laboratory and field measurements.

  • Fast and accurate measurement, with measurement results quickly displayed in 1.5 seconds.

  • One-point calibration, use distilled or deionized water.

  • For micro-volume samples, only 2 drops of sample are needed.

  • Automatically shuts down if not used for three minutes.

  • Stainless steel sample chamber, easy to clean and anti-corrosion.

  • Easy to operate, just drop the sample and press the button to read, simple and fast.

  • ABS heat shrink plastic carrying case.

FAQ
QI want to measure the sugar content of grape juice, which instrument should I choose?
A Recommended HANNA HI96814 refractometer. Specially used to measure the sugar content of grape juice, supports three scales of% Brix, ° Oechsle and ° KMW, automatic temperature compensation ensures accurate reading, simple operation Just two drops of sample, 1.5 seconds to produce results, suitable for the wine industry.
QWhat are the common applications of this refractometer in the winemaking process?
A HI96814 is often used to monitor the sugar content of grape juice in the early stage of winemaking, helping to judge grape maturity and potential wine accuracy. Because it is fast and accurate, it can guide the harvesting and fermentation process in real time, ensuring stable wine quality, and the waterproof design is convenient for use in the field and laboratory.
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