HI-99111 Portable pH Meter for Wine Analysis

• Automatic from -5.0 to 105.0°C

The HI-99111 is a portable, waterproof pH and temperature meter designed specifically for the wine industry. The HI-99111 uses the HI-1048D glass bodied pH electrode.

HI-99111 measures pH from -2.00 to 16.00 and temperature from -5.0 to 105.0°C. Automatic calibration is performed at one or two points with two sets of buffers and all readings are automatically temperature compensated. Indicators for stability, battery percentage, and calibration instructions are viewed on the primary display. The HI-99111 uses three 1.5V AAA batteries for an exceptional battery life of 1200 hours of continuous use.

Key features:

• Clogging Prevention System (CPS™)
• Automatic Temperature Compensation (ATC)
• Two-point calibration
• 100 mL beaker
• Battery Error Prevention System (BEPS) – alerts the user of low battery power that could adversely affect readings

HI-1048D pH electrode

The HI-1048D pH electrode uses Hanna’s unique Clogging Prevention System (CPS™). This electrode provides a fast stable response and resists clogging. The electrolyte solution in the electrode is refillable.

An integral part of any pH electrode is the reference junction. A standard pH electrode will use a single ceramic junction however; the CPS™ (Clogging Prevention System) is an innovation in electrode technology. Conventional pH electrodes use ceramic junctions that clog quickly when used in wine. When the junction is clogged, the electrode does not function. CPS™ technology utilises the porousness of ground glass coupled with a PTFE sleeve to prevent clogging of the junction. The ground glass allows proper flow of the liquid, while the PTFE sleeve repels dirt. As a result, pH electrodes with CPS™ stay fresh up to 20 times longer than conventional electrodes.

To optimise the flow from the electrode the refill cap should be unscrewed so that it is open. This allows for positive head pressure to be created allowing for the electrolyte to drain more easily from the reference electrode.

The importance of pH in wine making

The pH of wine is important to determine because it will affect the quality of the final product in terms of taste, colour, oxidation, chemical stability and other factors. Generally in wine making, the higher the pH reading, the lower amount of acidity in the wine. Three important factors in determining the pH of wine include the ratio of malic acid to tartaric acid, the amount of potassium, and the total amount of acid present.

Most wines optimally have a pH between 2.9 and 4.0, with values differing based on the type of wine. Values above pH 4.0 indicate that the wine may spoil quickly and be chemically unstable. Lower pH values allow the wine to stay fresher for a longer period and retain its original colour and flavour. High pH wine is more is more likely to breed bacteria and become unsuitable to drink.

For finished white wines, the ideal pH is between pH 3.00 and pH 3.30, while the final pH for red wine is ideally between pH 3.40 and pH 3.50. The optimal pH before the fermentation process is between pH 2.9 and pH 4.0. The pH if wine therefore not only affects the colour of wine, but also the oxidation, yeast fermentation, protein stability, and bacterial growth and fermentation.

Please call for more information on this product.