Mi455 Mini-titrator for the determination of Free & Total Sulphur Dioxide in wine analysis
Free & Total Sulphur Dioxide
Mi455 is a user-friendly microprocessor-based mini-titrator for the determination of free and total sulphur dioxide in the process of wine making. This mini-titrator will give you direct readings with a range of 0 to 400 ppm.
The instrument comes with a pre-programmed analysis method for free and total sulphur dioxide measurements on wine sample.
Technically, sulphite is a salt or ester of sulfurous acid, but more commonly, sulfur dioxide (SO2). Sulfite is the most effective and widely used preservative in winemaking. It preserves by safeguarding musts and wines against premature oxidation and microscopic life forms that could otherwise spoil wine. It preserves a wine’s freshness, helps maintain its color, and is essential for aging wines beyond their first year without deterioration.
It also inhibits wild yeasts, thereby allowing cultured wine yeasts to dominate the fermentation. Sulfites may be "bound" or "free." Bound SO2 combines with aldehyde compounds, those most responsible for oxidation in wines.
Free SO2 results from the dissipation of active SO2 and is the only SO2 that provides antiseptic and oxidative protection to wines. The most efficient what to add free SO2 to a must, juice or wine is by adding dissolved potassium metabisulfite to it. The effectiveness of free SO2 is dependent on the pH of the media to which it is added.
Mi456 Mini-titrator for the determination of Titratable Total Acidity for wine analysis
Titratable Total Acidity
Mi456 is a user-friendly microprocessor-based mini-titrator for the determination of the titratable total acidity in the process of wine making. This minititrator gives you direct readings in g/L of tartaric acid, with a range of 0.0 to 25.0 g/L.
The instrument comes with a pre-programmed analysis method for the titratable total acidity measurements on wine sample. Also called TA and sometimes total acidity, titratable acidity is the sum of the fixed and volatile acids present in a wine. This is determined by a chemical process called titration. The titratable acidity is usually expressed in terms of tartaric acid, even though the other acids are also measured.
Titratable acidity is expressed either as a percentage or as grams per liter. For example, 0.7% TA is the same as 7 grams per liter (or 7 g/l) TA.
Acidity in the must will result in a poor fermentation and a slightly medicinal and flat taste. Too much acid will give the wine an unpleasant sourness or tartness. Some acid is necessary for fermentation, and up to one-fourth of the initial acid content will be consumed by the yeast during fermentation. Low-acid musts are usually corrected by adding tartaric acid (the principle acid in grapes), malic acid, citric acid, or acid blend. An acid testing kit is indispensable in measuring initial acidity.