Wine Refractometers
For wine, grape must, alcohol
DR201-95 and DR201-95OE $555.00

DR201-95-OE
Measurement range 0–250 °Oechsle
0–95 %Brix
Accuracy 1 °Oechsle
0.2 %Brix
Resolution 1 °Oechsle
0.1 %Brix
Temperature
measurement
0–40 °C
Temperature
accuracy
0.5 °C
Temperature
compensation
10–40 °C
Prism Optical glass
Housing Plastic
Dimensions 130 x 80 x 40 mm
Weight 200 g
Power Supply 1.5 V battery
The DR201-95 is a compact digital handheld refractometer which eliminates common user-related reading errors of manual handheld refractometers. Specially developed for fast and easy quality control and process control, it has a wide measuring range for a refractive index scale and a sugar scale. One DR201-95 can thus often replace several existing instruments. For wine-growing, a special model is available with an Oechsle scale instead of a sugar scale. Both instruments are low-maintenance and are calibrated simply with distilled water. The 1.5 V battery lasts for over 1000 measurements.
HR Series Wine Refractometers
HRKL32 0-32 %Brix
0-140 °Oechsle
0-27° KMW BaBo
0.2 %Brix
1 °Oechsle
0.2° KMW BaBo
0.2 %Brix
1 °Oechsle
0.2° KMW BaBo
For the measurement of Brix and alcohol content in
must by either oechsle and Klosterneuburg scale
HROT32 0-32 %Brix
30-130 °Oe
4.4-19 % Alcohol
0.2 %Brix
1 °Oe
0.1 % Alcohol
For the measurement of Oechsle, Brix and alcohol
content in must
Rhino OE200 Wine Handheld Refractometer $175.00
OE200 Wine Tester
Range
Oe°  0 - 200
Brix  0 - 45
K1°  0 - 40
Scale Divisions
Oe°  2 and 5
Brix  0.5
K1° 0.5
Refractive Index Range
1.3330 - 1.4100
Calibration Liquid
Distilled Water

The Rhino OE200 Wine Tester is a handheld refractometer that gives you fast, accurate measurements of dissolved sugars. The sharp, high-contrast scale provides quick and easy readings when testing grapes, citrus fruits, fruit juices, soft drinks, melons and maple sap. Using this rugged instrument to measure sugar levels at harvest time eliminates guesswork and helps you maximize profits.

• Used for viniculture, this unit provides quick, accurate readings of dissolved sucrose (Brix), grape must density (Oe°), and grape sugar content (KIo).
• Scales for Oechsle (Oeo), Brix (% Sucrose) and Klosterneuburger (Klo)
• Automatic temperature compensation provides accurate readings without correction tables or temperature measurement


Introduction to Wine Density Scales: ***All of these scales are viable methods of measuring density in slightly different ways. A multiplicity of scales exist due to the regions of the world they were first used in at different times. Which scale the customer chooses is a matter of personal choice and location..

T.A (Titratable Acidity) - Grapes contain significant amounts of organic acids. The major organic acids in the must are tartaric, malic, and citric. TA is a measure of the total acids present in wine. TA is related to pH but the concepts are not identical. While pH measures acid strength, TA measures the amount of acids present. Acidity is perceived in degrees of tartness and decreases as the grapes become riper. Tartaric acid is the primary acid, but others such as malic and citric can be found as well. As the harvest date draws near, TA in the grapes drops (due to the respiration of malic acid).

Brix -United States scale, sugar content.

Oeschsle - a German hydrometer scale measuring density of grape must. Grape must can indicate the ripeness of the grapes as well as the sugar content. This scale is used to predict the maximum alcohol content possible for a finished wine. One Oeschsle unit (degree) is equal to the difference of the mass of 1 liter of must at 20ºC and 1000g. (1 liter) of water. For example, if the mass of the liter of must is 1068g then it has 68º Oe on the Oeschsle scale.

Baume - The Baume scale is of French origin to measure density.

KMW (Klosterneuburger Mostwaage)- measures the exact sugar content of the must

 

   
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