1

WineCatalog_2013.indd 1 5/30/2013 11:19:24 AM

 HI 901 & HI 902C Wine Multiparameter Titration System

Designed to Measure
pH Total Acidity Potassium
Free & Total SO2 Ammonium CO2
Reducing Sugars Volatile Acidity
Nitrogen (Formol) (cash still required)

Features
Support up to 100 titration methods (standard and user defined)
Wine Titrator

Dynamic/Linear dosing
Color LCD with backlight
Precise dosing system (accuracy under 0.1% of burette volume)
Titration graph can be displayed on-screen and saved
Self diagnostic features for peripheral devices
Reminders for titrant age and standardization expiration
Easily incorporated into any existing GLP data
management program

View Store Print with HANNA PC Connectivity

ORDER INFORMATION
HI 902C1-01 (115V) titrator with one analog board, HI 902C2-01 (115V) titrator with two analog
boards. All models include stirrer with stand, 25 mL glass burette, dosing pump drive, temperature
sensor, USB cable, 256 Mb USB flash drive and PC software.
PC with HANNA software VGA Display Parallel Printer PC Keyboard Balance USB Flash Drive
2

WineCatalog_2013.indd 2 5/30/2013 11:19:28 AM

 Electrodes, Solutions and Accessories

Wine Titrator
AMMONIA BROMIDE BROMIDE FLUORIDE FLUORIDE POTASSIUM POTASSIUM
Code HI 4101 HI 4002 HI 4102 HI 4010 HI 4110 HI 4014 HI 4114
Solid-state; Solid-state; Polymer Membrane; Polymer Membrane;
Type Gas-Sensing; Solid-state; Solid-state;
Combination Half-cell Combination Half-cell Combination
Half-cell Combination

Use Determination of Determination of free Determination of Determination of potassium ions in wine

ammonium and bromide ions in wine free fluoride in wine
ammonia in wine

pH ELECTRODES pH BUFFER SOLUTIONS ACCESSORIES

HI 1048B pH electrode for wine and must with
CPS (clogging prevention system), open
junction. refillable, glass body, BNC
connector and 1 m (3.3) cable
HI 1131B Glass-body, single junction, refillable,
combination pH electrode.
HI 1083B Glass-body, micro, Viscolene, non-refillable,
ombination pH electrode.
FC 200B Plastic-body (PVDF), open junction, conic,
Viscolene, non-refillable, combination pH electrode.
HI 7004L pH 4.01 buffer solution, 500 mL HI 7662-T Temperature probe with 1 m (3.3) cable
HI 7007L pH 7.01 buffer solution, 500 mL HI 900100 Dosing Pump
HI 7010L pH 10.01 buffer solution, 500 mL HI 900280 Dosing tube
HI 900270 Aspiration tube
ELECTRODE CLEANING SOLUTIONS HI 900105 5 mL Burette
HI 7061L General cleaning solution, 460 mL HI 900110 10 mL Burette
pH ELECTRODE STORAGE SOLUTIONS HI 900125 25 mL Burette
HI 70300L Storage solution, 460 mL HI 900301 Propeller stirrer with sliding positioning collar
HI 900930 RS232 cable for PC connection
HI 900900 Windows compatible software 3

WineCatalog_2013.indd 3 5/30/2013 11:19:30 AM

 HI 84500 Sulfur Dioxide Mini Titrator
Free or Total Sulfur Dioxide (SO2) Levels in Wine

Sulfur Dioxide serves as a very important component in winemaking. Specifically it:

Inhibits and kills native yeast and bacteria
Inhibits oxidative enzymes that cause browning
Interacts with phenols in the competitive oxidation
Delays non-enzymatic browning

The HANNA HI 84500 includes a new precision piston driven dosing system, enhanced firmware to
work with both a high range and low range setting and the ability to save and export data via a USB
drive. The HI 84500 is designed for both red and white wines.
Sulfur Dioxide

Features
mV Meter
Precision piston dosing pump for accuracy and repeatability
Results in minutes
Test both high and low range setting
GLP feature to view calibration data for the pump

Specifications HI 84500
Low Range High Range ORP
Range 1.0 to 40.0 ppm of SO2 30 to 400 ppm of SO2 -2000.0 to 2000.0 mV
Resolution 0.1 ppm 1 ppm 0.1 mV
Accuracy (@25C/77F) 3% of reading or 0.5 ppm 3% of reading or 1 ppm
ORDER INFORMATION @ 25 C, whichever is greater @ 25 C, whichever is greater 1 mV
HI 84500-01 (115V) is supplied with HI 3148B ORP electrode, HI 7082 Electrode Fill
mV Temperature
Solution (30 mL), HI 84500-70 Reagent Kit for SO2 determination (consisting of:
1 bottle HI 84500-50 (230 mL), 1 bottle HI 84500-51 (230mL), 1 bottle 84500-55 Range -2000.0 to 2000.0 mV -20.0 to 120.0 C (-4.0 to 248.0 F)
(120 mL), 1 bottle HI 84500-60 Acid Reagent (230 mL), 1 bottle HI 84500-61 Alkaline Resolution 0.1 mV 0.1 C
Reagent (120 mL), 50 packets HI 84500-62 Stabilizer Packet), Two 100 mL beakers, Accuracy (@25C/77F) 1.0 mV 0.4 C without probe error
Two 20 mL beakers, Scissors, Dosing Pump Valve, 5 mL Syringe, 1 mL Plastic Pipette,
Environment 0 to 50 C (32 to 122 F); max 95% RH non-condensing
Tube set (aspiration tube with titrant bottle cap and dispensing tube with tip),
Stir bar, Two sachets of cleaning solution for wine deposits, Two sachets of cleaning Power Supply 12 Vdc power adapter
solution for wine stains, 12 VDC adapter and instruction manual. Dimensions/Weight 235 x 200 x 150 mm (9.2 x 7.9 x 5.9) / 1.9 kg (67.0 oz.)
4

WineCatalog_2013.indd 4 5/30/2013 11:19:30 AM

 HI 84502 pH/Total Acidity Mini Titrator
Acidity Levels in Wine

pH - Measures the strength of the acids, and the effects of minerals and other ingredients in the
wine. Many processes during wine making are directly pH dependent.

Total Acidity - Total acidity is a measure of all of the organic and inorganic acids in wine. The range
for total acidity of a wine is from 0.4 to 1.0 percent. However, most people would find a wine with
1.0% acidity is too tart to drink and 0.4% too flat. Also, a wine that is closer to 0.4% is more suscep-
tible to spoiling. Most reds wines are around 0.6% and white wines are a bit higher at 0.7-0.8%. To-
tal acidity is measured in g/L of Tartaric Acid because Tartaric acid is the most dominant acid in wine.

The HANNA HI 84502 combines the ability to test both of these important measurements with
one instrument. The HI 84502 serves as a pH meter with up to 3 pH calibration points for enhanced
accuracy along with the ability to convert into titration mode and measure the total acidity.

Features
pH/mV Meter
Precision piston dosing pump for accuracy and repeatability
Application specific pH electrode
Test using both high and low range samples

Acidity
ORDER INFORMATION
Specifications HI 84502
HI 84502-01 (115V) is supplied with HI 1048B pH elec- Low Range High Range pH
trode, HI 7662-T Temperature probe, HI 7082 Electrode Fill
Range 0.1 to 5.0 g/L of tartaric acid 4.0 to 25.0 g/L of tartaric acid -2.0 to 16.0 pH / -2.00 to 16.00 pH
Solution (30 mL), HI 84502-70 Reagent Kit for Total Acidity
testing (consisting of: 1 bottle HI 84502-50 (230 mL), 1 Resolution 0.1 g/L 0.1 g/L 0.1 pH / 0.01 pH
bottle HI 84502-51 (120mL), 1 bottle HI 7004 (230 mL), Accuracy (@25C/77F) 3 % of reading or 0.1 g/L 3 % of reading or 0.1 g/L 0.01 pH
1 bottle HI 7007 (230 mL), 1 bottle HI 70082 (230mL)), @ 25 C whichever is greater @ 25 C whichever is greater
2000 ?L automatic pipette with two plastic tips, Two 100
mL beakers, Tube set (aspiration tube with titrant bottle pH Calibration 1, 2 or 3 calibration points; 4 available buffers (4.01, 7.01, 8.20, 10.01)
cap and dispensing tube with tip), Dosing Pump Valve, 5 mL
Environment 0 to 50 C (32 to 122 F); max 95% RH non-condensing
Syringe, 1 mL Plastic Pipette, Stir bar, 2 sachets of cleaning
solution for wine deposits, 2 sachets of cleaning solution Power Supply 12 Vdc power adapter
for wine stains, 12 VDC adapter and instruction manual.
Dimensions/Weight 235 x 200 x 150 mm (9.2 x 7.9 x 5.9) / 1.9 kg (67.0 oz.) 5

WineCatalog_2013.indd 5 5/30/2013 11:19:32 AM

 HI 2222W Benchtop pH Kit for Winemaking

Features
Designed specifically for wine analysis
Dedicated 3.00 pH buffer for calibration in the wine pH range
Clog-resistant electrode
pH Calibration Check electrode diagnostics
Electrode condition on display
Calibration alarm timeout
GLP features
PC interface via USB
pH Benchtop

Supplied with a HI 1048P - pH Wine Electrode with CPS

See next page for full details of the HI 1048P

Specification
Range pH -2.00 to 16.00 pH
mV 699.9 mV; 2000 mV
Temperature -20.0 to 120.0C
Resolution pH 0.01 pH
mV 0.1 (699.9 mV); 1 (2000 mV)
Temperature 0.1C
ORDERING INFORMATION
Accuracy pH 0.01 pH
HI 2222-01 (115V) is supplied with HI 1048P pH electrode, HI 7669/2W stainless steel temperature
probe, HI 76404N electrode holder, pH 3 and pH 7 buffer sachets, cleaning solutions for removing mV 0.2 (699.9 mV); 1 (2000 mV)
wine stains and deposits, electrode refilling solution, 5 mL graduated syringe, 12 Vdc power adapter Temperature 0.5C
6 and instruction manual.

WineCatalog_2013.indd 6 5/30/2013 11:19:33 AM

 HI 9126W Portable pH Kit for Winemaking

Features

Designed specifically for wine analysis

pH Calibration Check
Clog-resistant electrode
Backlit, multi-level LCD display
Electrode condition monitoring
User-selectable calibration reminder
Tutorial messages displayed on LCD
Waterproof

pH Portable
HI 1048P
An Electrode Specifically Designed
for Wine Analysis

CPS (Clogging Prevention System)

Conventional pH electrodes use ceramic junctions
that clog quickly when used with wine. When the
Specification
junction is clogged, the electrode does not function.
CPS technology utilizes the porousness of ground Range pH -2.00 to 16.00 pH
glass coupled with a PTFE sleeve to prevent clogging mV 699.9 mV; 1999 mV
of the junction. The ground glass allows proper Temp -20.0 to 120.0 C (-4.0 to 248.0 F)
flow of the liquid, while the PTFE sleeve repels dirt. Resolution pH 0.01 pH
Perfect for the HI 2222W & HI9126W. mV 0.1 mV; 1 mV
Temp 0.1 C; 0.1 F
Accuracy pH 0.01 pH
ORDER INFORMATION mV 0.2 mV; 1 mV
HI 9126 is supplied with HI 1230B pH electrode, HI 7662 temperature
Temp 0.4 C; 0.8 F
probe, pH 4 and pH 7 buffer sachets, 100 mL plastic beaker, rugged
carrying case and instructions. 7

WineCatalog_2013.indd 7 5/30/2013 11:19:35 AM

 HI 9146W HI9142W Dissolved Oxygen Portable Meter
Why measure for Dissolved Oxygen in wine?
There are several stages of wine making when measuring DO is important:
1. Test for the level of oxygen during racking and tank movements. Whether its reduced
or alternatively oxidized, the taste of wine can be dramatically effected by oxygen.
2. Test for oxygen pickup during pad, DE, and cross flow filtrations. DO monitoring
insures consistent process control and operation of equipment.
3. Monitor micro ox treatment during maturation process. Plotting the dissolved oxygen
present during treatment aids in timely and effective micro ox implementations.
4. Test the tank for the amount of oxygen after processing and before bottling.
The concentration of molecular oxygen should be measured in the wine before
bottling and should be less than 0.5 mg/L. If the concentration of oxygen is greater
DO Portable

than 0.5 mg/L, it can generally be lowered by sparging with nitrogen gas
(see Zoecklein et al., 1995).
5. Test oxygen in bottled wine During bottling, oxygen must be monitored
regularly to insure minimal impact on wine quality during final filtration and
filler/corker operations.

Features Specification
On-screen tutorial messages HI 9146W HI 9142W
Extended range up to 300% Calibration Auromatic Manual
Extended altitude compensation to 4000 m Range O2 0.00 to 45.00 mg/L 0.0 to 19.9 mg/L
Ideal for Extended salinity compensation to 80 g/L % Saturation O2 0.0 to 300.0%
Temperature 0.0 to 50.0C
Spot ORDER INFORMATION Resolution O2 0.01 mg/L 0.1 mg/L
HI 9146W is supplied with HI 76408 wine spot check D.O. probe with 1
Checks m (3.3) cable. 2 spare membranes, HI 7041S electrolyte solution (30ml),
batteries, rugged carrying case and instructions.
% Saturation O2 0.1%
Temperature 0.1C
Accuracy O2 1.5% F.S. 1.5% F.S.
HI 9142W is supplied with HI 76408 wine spot check D.O. probe with 1
% Saturation O2 1.5% F.S.
m (3.3) cable, 2 spare membranes, HI 7041S electrolyte solution (30 mL),
8 batteries, calibration screwdriver, rugged carrying case and instructions. Temperature 0.5C

WineCatalog_2013.indd 8 5/30/2013 11:19:36 AM

 HI 96811 HI 96812 HI96813 HI96814 Wine Refractometers

Features
Dual Level LCD
IP 65 Waterproof Protection
Automatic Temperature Compensation
Easy Measurement
B.E.P.S.
(Battery Error Prevention System)

Refractometer
Quick, Precise Results Readings
displayed in approx. 1.5 seconds.
Single Point Calibration
Accurate Analysis
Small Sample Size (2 metric drops) for Wine Professionals
Automatic Shut-off HANNA offers four wine refractometers to meet the
Stainless Steel Sample Well requirements of cultural differences found throughout
the wine industry. The HI 96811, HI 96812, HI 96813
and HI 96814 Digital Wine Refractometers are rugged,
lightweight and waterproof for measurements in the
Stainless steel sample lab or field. Each instrument offers a different but valid
well accepts sample as way to measure the density of grape must and other
small as 2 metric drops sugar based liquids.

HI 96811 HI 96812 HI 96813 HI 96814

Measures the refractive index and then Measures the refractive index and displays Measures the refractive index and Measures the refractive index and
displays the sugar content in grape in Baum. The Baum scale is based displays both % brix and potential displays % brix, Oechsle (Oe) or
samples from field samples or composite upon the density of liquids and is used to alcohol in units of % V/V. KMW (Babo) measurements
must samples at the winery. measure the sugar levels in winemaking.

ORDERING INFORMATION
HI 96811, HI 96812, HI 96813 and HI 96814 are supplied with battery and instruction manual. 9

WineCatalog_2013.indd 9 5/30/2013 11:19:38 AM

 HI 4222A pH/Ammonia Kit for Winemaking

Features
Exclusive Calibration Check
USB and RS232 for computer compatibility
Informative menu screens and intuitive navigation
Multi-language interface
GLP data

Accessories

HI 4101
Ammonia Electrode
Ammonia combination electrode,
Delrin body, BNC and 1m cable
Why measure ammonia in wine?
Ammonia

The nitrogenous compounds of must and wine are derived from grapes and can be augmented
with yeast nutrients. They play important roles in fermentation, clarification, and potential
microbial instability of wines.
The amount of ammonium ions in must influences the rapidity of fermentation start and evolution.
The ammonia concentration ranges are from 24 to 209 mg/L (ppm) in grapes and from a few mg/L (ppm) Hanna provides all the required
to about 50 mg/L (ppm) in wine. accessories that you need like ISA
The content of ammonium ions will drastically decrease during the alcoholic fermentation, then for your analytical needs.
increase again, especially in red wines, at the end of the malolactic fermentation because the lactic
bacteria release ammonia nitrogen into the wine. Specification

ORDER INFORMATION
Range -2.000 to 20.000 pH
HI 4222A (115V) is supplied with HI 1131B pH electrode, HI 7662-T temperature probe, HI 4101 ammonia electrode, Resolution 0.1 pH; 0.01 pH; 0.001 pH
HI 70004 pH 4.01 buffer solution sachet, HI 70007 pH 7.01 buffer solution sachet, HI 700661 electrode cleaning
solution sachet (2), HI 7071S electrolyte solution (30 mL), HI 76404N electrode holder, 12 VDC adapter and instructions.
Accuracy 0.1 pH; 0.01 pH; 0.002 pH 1 LSD
10

WineCatalog_2013.indd 10 5/30/2013 11:19:40 AM

 HI 84533 pH/Formol Number Mini Titrator

Features
pH Meter
Precision piston dosing pump for
accuracy and repeatability
Application specific pH electrode
Test both high and low range setting

Formol Number
Why measure Formol Number in wine?

Formol titration is a simple procedure that can be used to provide an estimate of the nutritional status of
grape juices and musts expressed in terms of mg/L of yeast assailable nitrogen (YAN). Optimized YAN levels
foster strong yeast population that avoid stuck fermentations and result in clean aromatic wines without
the undesirable H2S by products found in unmanaged lots.

HI 84533 Provides Professional Results Quickly and Accurately.

The HI 84533 is an easy to use microprocessor-based automatic mini titrator and pH meter
designed for the rapid and accurate determination of Formol Number in wines.
The HI 84533 has a simple and accurate peristaltic pump to ensure the best accuracy and
repeatability. To ensure instrument accuracy, perform a pump calibration with the provided
HANNA standard.
The HI 84533 is an easy to use automatic mini titrator and pH meter designed for the rapid
and accurate determination of Formol Number in wines or fruit juices. By eliminating subjective
factors including color indicators, errors in mathematical calculations or erratic titrant additions
from the measurement, the HI 84533 makes Formol Number determination precise.

ORDERING INFORMATION
HI 84533-01 (115V) is supplied with Two 100 mL beakers, Two 20 mL beakers, Scissors, Dosing Pump Valve, 5 mL
Syringe, 1 mL Plastic Pipette, Tube set (aspiration tube with titrant bottle cap and dispensing tube with tip), Stir bar,
Two sachets of cleaning solution for wine deposits, Two sachets of cleaning solution for wine stains, 12 VDC adapter
and instruction manual.
For more information visit www.hannainst.com 11

WineCatalog_2013.indd 11 5/30/2013 11:19:42 AM

 HI 83749 Turbidity and Bentonite
Features
Large, backlit LCD screen for readability
Up to four-point user calibration
Log up to 200 records
GLP (Good Lab Practices) Features
T.I.S. -Tag Identification System
Gives all recorded data a location, time and date stamp
Fast Tracker with iButton tags
Makes data collecting and management simpler than ever
RS232 or USB
Photometers

Why measure Turbidity & Bentonite in wine?

The prevention of protein haze or deposit in bottled white wines is a universal concern and
often a wine needs to be stabilized before bottling. One commonly used stabilization agent is
bentonite. Bentonite is a volcanic clay earth type filling agent (like kaolin). It improves the clarity
and stability of wine but also has negative aspects because of the volume of lees formed,
reduction of tannin and color.
Since there are different types and qualities of bentonite with different capacity of protein
removal, it is important to make laboratory trials with the same lot and wetting degree of
the bentonite as that will be used in the cellar. Protein stabilization is normally not a
problem in bottled

Specification

ORDERING INFORMATION Range 0.00 to 9.99 NTU; 10.0 to 99.9 NTU;

HI 83749-01 (115V), is supplied with sample cuvettes and caps (6), calibration cu- 100 to 1200 NTU automatic range selection
vettes (HI 83749-11) (4), bentocheck reagent (HI 83749-0) and silicone oil (HI 93703-
58), 1000 L automatic pipette with two tips and instructions sheet, 25 mL glass vials Resolution 0.01 NTU from 0.00 to 9.99 NTU;
with caps (4), 1 mL syringe with two tips, funnel, filter paper (25), cuvette cleaning 0.1 NTU from 10.0 to 99.9 NTU; 1 NTU from 100 to 1200 NTU
cloth, 12 VDC adapter, batteries, instructions and rugged carrying case.
Accuracy @25C 2% of reading plus 0.05 NTU
12

WineCatalog_2013.indd 12 5/30/2013 11:19:43 AM

 HI 83742 Color and Total Phenols HI 83741 Iron
Features
Automatic calculations of color density, tint and phenols
to eliminate need for extra calculations
Large easy-to-read LCD screen for readability

Color Determination
Analytical techniques have become a valuable tool of modern
wine makers. The definition and the processing techniques
to obtain the desired wine color are of key importance. The
right decisions taken during maturation of the grapes,
processing, aging and blending, all strongly influence

Photometers
the final resulting wine color.
The color of wine is always read after removal of
suspended matter. There are mainly two color Iron
components present, yellow and red but also a blue Concentration
or green hue may appear. The color hue is the ratio
between the yellow color concentrations over the red ones, and Casses
and is an indication about the degree of evolution.
Trace iron concentrations in wine are beneficial for enzyme activ-
White Wine Red Wine ity, as a stabilizer, and as a functional component for proteins. At
Range Color Density (I.C.) 0.000 to 1.000 0.00 to 15.00 higher concentrations it alters the redox potential, in favoring
Tint (O.D.420/O.D.525 0.00 to 9.99 0.00 to 9.99 oxidation, affecting sensory characteristics and participating in the
Total Phenols (g/L) 0.000 to 0.750 0.00 to 5.00 formation of complexes with tannin and phosphates resulting in
Resolution Color Density (I.C.) 0.001 0.01 instabilities (casse).
Tint (O.D.420/O.D.525) 0.01 0.01 Specification
Total Phenols (g/L) 0.001 0.01 Range 0.0 to 15.0 mg/L
Accuracy @25C Color Density (I.C.) 0.005 5% of reading 0.03 4% of reading Resolution 0.1 mg/L
Tint (O.D.420/O.D.525) 0.01 4% of reading 0.01 4% of reading Accuracy @ 25C 0.2 mg/L 5% of reading
Total Phenols (g/L) 0.015 5% of reading 0.10 g/L 5% of reading ORDERING INFORMATION
HI 83741-01 (115V) is supplied with sample cuvettes and caps (2), reagents for 5 tests
ORDERING INFORMATION (HI 83741A-O, HI 83741B-O, HI 83742-O), scissors, 1000 L automatic pipette with
HI 83742-01 (115V) is supplied with sample cuvettes and caps (2), reagents for 5 tests (HI 83742-O, HI 83742A-O, HI 83742B-O, HI instruction sheet, plastic tips for 1000 L automatic pipette (2), 1 mL plastic pipette,
83742C-O), 200 L automatic pipette with (2) tips and instruction sheet, 2000 L automatic pipette with (2) tips, 5 mL syringe with tip, cuvette cleaning cloth, 12 VDC adapter, batteries, instructions, instrument quality
1 mL plastic pipette, 3 mL plastic pipette, cuvette cleaning cloth, 12 VDC adapter, batteries (4), instructions and rugged carrying case. certificate and rugged carrying case. 13

WineCatalog_2013.indd 13 5/30/2013 11:19:46 AM

 HI 83748 Tartaric Acid HI 83746 Reducing Sugars

Easy 3 Step Measurement

1) Prepare the sample
2) Zero the instrument
3) Press READ and view the
results on the LCD.
Easy 4 Step Measurement
1) Prepare the sample RECOMMENDED
Photometers

2) Zero the instrument HI 839800

Test Tube Heater
3) Add reagent and allow to react With the HI 839800 test tube heater,
users can speed up the analysis
4) Press READ and view the process of a large quantity of samples
results on the LCD. without sacrificing accuracy. The
HI 839800 accepts a capacity of 25,
16 mm DIA vials. 105C (221F) or
Tartaric Acid: Wine Acidity 150C (302F) reaction temperature
Tartaric acid concentrations in wine range normally from 1.5 to 4.0 g/L. This acid Reducing Sugars
concentration may not be confused with total or titratable acidity of wines that are One of the most important parameters that need to be measured during the wine making
often expressed in tartaric acid content too. Although it is the tartaric acid that is the process. During the alcoholic fermentation instead, the decrease of sugars can be followed to
predominantly present acid (up to 60% of the total acidity), others like malic, citric decide when fermentation is completed, or allows the taking of corrective actions if the content
and several volatile acids do give a significant contribution total acidity. of Reducing Sugars is too low to obtain the desired alcohol degree or sweetness.

ORDERING INFORMATION
ORDERING INFORMATION
HI 83746-01 (115V) is supplied with glass
HI 83748-01 (115V) is supplied with sample
cuvettes and caps (4), reagents for about 20 tests
cuvettes and caps (2), reagents for 5 tests (HI
(HI 83746A-0 and HI 83746B-0), HI 93703-59
83748A-O, HI 83748B-O), 200 L automatic Specification Charcoal, 200 L automatic Pipette with two
Specification
pipette with Instruction Sheet, plastic tips for
plastic tips, 1000 L automatic pipette with plastic
200 L automatic pipette (2), 5 mL syringe Range 0.0 to 5.0 g/L tips (2), instruction sheet for automatic pipette, Range 0.00 to 50.00 g/L
with tip, cuvette cleaning cloth, 12 VDC Resolution 0.1 g/L spoon, funnel, filter paper (25), cuvette cleaning Resolution 0.25 g/L
adapter, batteries, instructions, instrument
Accuracy @ 25C 0.1 g/L 5% of reading cloth, 12 VDC adapter, batteries, instructions and
quality certificate and rugged carrying case. Accuracy @ 25C 0.50 g/L 5% of reading
14 rugged carrying case.

WineCatalog_2013.indd 14 5/30/2013 11:19:50 AM

 HI 93640N Thermo-Hygrometer with built-in sensor

Features
Portability and simplicity

Relative Humidity
Low battery indicator
Dual temperature range
BEPS and low battery warning
Specification
Range RH 10.0 to 95.0% RH
Temperature 0.0 to 60.0C; 32 to 140F
Resolution RH 0.1%
Temperature 0.1C / 0.1F
Accuracy RH 3% RH (50 to 85 % RH); 4% RH (outside)
Temperature 0.5C / 1F
Order Information:
HI 93640 is supplied with built in RH sensor, protective sintered cap for RH sensor, battery and instructions.

HI 8666 Relative Humidity & Temperature Transmitter

Features Ideal humidity for a wine cellar = 50 - 70%

Dual-range transmitter
Removable sintered metal cap
Specification
Can be quickly removed for maintenance
Wall mounted Range RH 0% (4 mA) to 100% (20 mA)
Temperature -20C (4 mA) to 60C (20 mA)
ORDER INFORMATION Accuracy RH 2% (5% to 95% RH)
HI 8666 is supplied with built-in RH sensor, protective sintered cap for RH sensor, mounting
Temperature 1% F.S.
brackets and instructions. 15

WineCatalog_2013.indd 15 5/30/2013 11:19:53 AM

 HI 902 or HI 4222 Measuring Copper in Wine

Grapes normally accumulate only a small amount of copper by natural translocation

from roots. Unless exposed to significant airborne pollution or vineyard sprays,
increased concentrations in wine result from contamination during post fermentation
processing, like contact with non stainless steel equipment and as impurities in fining
agents and filter media.

The copper concentration in wine is normally low, less that 0.10 to 0.30 mg/L (ppm),
because excess copper is precipitated during fermentation due to adsorption onto the
yeast cells. This absorption and precipitation can reduce the initial copper concentration
with 40 to 89%. At higher concentration copper plays an important role in catalyzing
oxidation reactions of wine phenols.

It is important to check the copper content both in must and in wine, because at levels
about 9 mg/L (ppm) copper becomes a metabolic toxin that inhibits or delays
alcoholic fermentation, and concentrations exceeding 1 mg/L (ppm) may be
sensorially detected and should be avoided.
Copper

The residual current legal limits for copper in wine is .5 PPM*.

*Federal Regulations: 21 CFR 184.1261 (GRAS)

Hanna Instruments offers options for copper determination.

16

WineCatalog_2013.indd 16 5/30/2013 11:19:55 AM

 HI 2300 Conductivity Benchtop Meter
Features

GLP features
Log-on-demand up to
500 records
PC compatible via USB
HI 9835 Portable EC/TDS/NaCl/C Meter

Conductivity (EC)
Specification
Range 0.00 to 29.99 S/cm; 30.0 to 299.9 S/cm;
300 to 2999 S/cm; 3.00 to 29.99 mS/cm;
30.0 to 200.0 mS/cm; up to 500.0 mS/cm (actual EC) Features
Resolution 0.01 S/cm; 0.1 S/cm; 1 S/cm; 0.01 mS/cm; 0.1 mS/cm
Accuracy @ 25C 1% of reading (0.05 S/cm or 1 digit) Rugged probe for field use
4-ring, conductivity probe
ORDER INFORMATION
HI 2300-01 (115V) is supplied with HI 76310 conductivity probe, 12
Waterproof
VDC adapter and instructions. Rugged Design

Why measure conductivity in wine? Specification

Range 0.00 to 29.99 S/cm; 30.0 to 299.9 S/cm;

Conductivity measurement is important in determining the tartrate stability in
300 to 2999 S/cm; 3.00 to 29.99 mS/cm;
a wine. If a change in conductivity of a sample is 5% or more (due to seeding of 30.0 to 200.0 mS/cm; up to 500.0 mS/cm (actual EC)*
potassium bitartrate (KHT) and a resulting decrease in conductivity), the sample Resolution 0.01 S/cm; 0.1 S/cm; 1 S/cm; 0.01 mS/cm; 0.1 mS/cm
is considered to be unstable with respect to KHT. Accuracy @ 25C 1 % of reading (0.05 S/cm or 1 digit)
ORDER INFORMATION
HI 9835 is supplied with HI 76309 conductivity probe, batteries, instructions
and rugged carrying case.
17

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 Checktemp Dip Weighted Probe Thermometer

Checktemp Dip is an accurate thermometer measuring from -20 to

100C (-4 to 212F). Due to its hygienic stainless steel probe, it is
ideal for checking the temperature inside of a wine barrel.

Specification
Range -20.0 to 100.0C
Resolution 0.1C
Accuracy 0.5C (-20 to 50C) / 0.9C (outside)

ORDER INFORMATION
HI 98509-01 (Checktemp -Dip C) reads temperature in C unit is supplied with weighted probe and
3 m (9.9) cable (fixed), battery and instructions.
HI 98510-01 (Checktemp -Dip F) reads temperature in F unit is supplied with weighted probe and
Temperature

3 m (9.9) cable (fixed), battery and instructions.

HI 143 T-Logger Checktemp Checktemp 4

Thermometer Thermometer Folding Thermometer
Features
0.3C accuracy Features
CAL CHECK 0.3C accuracy
Ideal for spot checks CAL CHECK
Features Fast and accurate results Enables angled measurement
Up to 4,000 logged samples ORDER INFORMATION
Selectable measurement unit, C or F HI 98501 (ChecktempC) is supplied with
penetration probe, protective cap, battery
Programmable high and low alarms and instructions. For model with Factory
Waterproof protection Calibration Certificate, order HI 98503
ORDER INFORMATION
ORDER INFORMATION
HI 151-00 (Checktemp 4 C) is supplied with battery and instructions.
HI 143 is supplied with CR2032 lithium battery, wall cradle,
For meter with Factory Calibration Certificate, order HI 151-001
lock and instructions.
18 For meter without CAL Check, order HI 151-01

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 pH Testers
HI 98127 & HI 98128

Perfect for the Home/Hobbyists

Features
Dual-level LCDs Temperature in C or F
Efficient 2-button Operation Close Proximity Temperature Probes

Specification HI 98127 HI 98128

Testers/Stirrers
Range -2.0 to 16.0 pH -2.00 to 16.00 pH
Resolution 0.1 pH 0.01 pH
Accuracy @ 20C 0.1 pH 0.05 pH

ORDER INFORMATION
HI 98127 (pHep4) is supplied with HI 73127 pH electrode, HI 73128 electrode removal tool, batteries and instructions.
HI 98128 (pHep5) are supplied with HI 73127 pH electrode, HI 73128 electrode removal tool, batteries and instructions.

HI 190M & HI 200M

Magnetic
Mini Stirrers
HI 180 Series

Compact Magnetic
Mini Stirrer

For more information about our full line of stirrers visit www.hannainst.com 19

WineCatalog_2013.indd 19 5/30/2013 11:20:00 AM

 contact
HANNA instruments USAa
270 George Washington Hwy
Smithfield, RI 02917

phone: 800.426.6287
fax: 401.765.7575
wine@hannainst.com

Visit us on the web for additional product

ct
information or for a distributor near you..

Wine Catalog 3.0 Printed in USA

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