Refractometer for Sugar In Wine,%brix,Oechsle & Kmw

• The dual-level LCD displays measurement and temperature readings simultaneously
• Automatic Temperature Compensation for accurate measurements
• Easy measurement; place a few drops of the sample in the well and press the READ key
• BEPS (Battery Error Prevention System) alerts the user in the event that low battery power could adversely affect readings.
• IP65 water protection; built to perform under harsh laboratory and field conditions.
• Quick, accurate results, readings are displayed in approximately 1.5 seconds.
• Single point calibration with distilled or deionized water
• Small sample size, can be as small as 2 metric drops.
• Automatic shut-off after three minutes of non-use
• Stainless steel sample well, easy to clean and corrosion resistant
• ABS thermoplastic casing

The HI 96814 Digital Wine Refractometer is rugged, lightweight and waterproof for measurements in the lab or field.

This optical instrument employs the measurement of the refractive index to determine parameters pertinent to the wine industry.

The actual measurement of the refractive index is simple and quick and provides the vintner a standard accepted method for sugar content analysis. Samples are measured after a simple user calibration with deionized or distilled water. Within seconds, the instrument measures the refractive index of the grape must. These digital refractometers eliminate the uncertainty associated with mechanical refractometers and are ideal for fast, reliable measurements in the field.

In addition to %Brix, HI 96814 includes two other scales used in the wine industry: Oechsle and KMW.

Oechsle ( Oe) is mainly used in the German, Swiss and Luxenburgish winemaking industry to measure the sugar content of must. The Oe scale is based on specific gravity at 20 C (SG20/20) and is the first 3 digits following the decimal point. 1 Oe is roughly equal to 0.2 %Brix.

Oe = [(SG20/20) – 1] x 1000

Klosterneuburger Mostwaage ( KMW) is used in Austria to measure the sugar content of must.

KMW is related to Oe by the following equation: Oe = KMW x [(0.022 x KMW) + 4.54]

1 KMW is roughly equivalent to 1 %Brix or 5 Oe. KMW is also known as Babo.

“Potential” or “probable” alcohol is an estimation of the alcohol content (% vol/vol) in finished wine based on the conversion between sugar and alcohol. This conversion depends on many factors such as the type of grapes, the grape maturity, the growing region and yeast fermentation efficiency and temperature.

Range Sugar Content 0 to 50 % Brix 0-230 Oechsle 0-42 KMW Temperature 0 to 80 C (32 to 176 F) Resolution
Sugar Content: 0.1 % Brix;
1 Oechsle
0.1 KMW
Temperature: 0.1 C (0.1 F)
Accuracy (20 C)
Sugar Content: 0.2 % Brix;
1 Oechsle
0.1 KMW
Temperature: 0.3 C (0.5 F)
Temperature Compensation: automatic between 10 and 40 C (50 to 104 F)
Measurement Time: approximately 1.5 seconds
Minimum Sample Volume: 100 uL (to cover prism totally)
Light Source: yellow LED
Sample Cell: stainless steel ring and flint glass prism
Auto-off: after three minutes of non-use
Enclosure Rating: IP65 Battery Type / Battery Life: 9V / approximately 5000 readings
Dimensions / Weight: 192 x 104 x 69 mm (7.6 x 4.1 x 2.7″) / 420 g (14.8 oz.)