Hanna Instruments HI 84102 Manual de usuario

Instruction Manual

HI 84102

TITRATABLE TOTAL ACIDITY

MINITITRATOR

for wine analysis

www.hannainst.com

All rights are reserved. Reproduction in whole or in part is prohibited without the written consent of

the copyright owner, Hanna Instruments Inc., Woonsocket, Rhode Island, 02895 , USA.

Dear Customer,

Thank you for choosing a Hanna product. This manual will provide you with the necessary

information for the correct use of the instrument. Please read it carefully before using the meter. If

you need additional technical information, do not hesitate to e-mail us at [email protected].

This instrument is in compliance with directives.

TABLE OF CONTENTS

PRELIMINARY EXAMINATION ................................................................................................. 3

GENERAL DESCRIPTION......................................................................................................... 3

SPECIFICATIONS................................................................................................................... 5

PRINCIPLE OF OPERATION .................................................................................................... 6

FUNCTIONAL DESCRIPTION ................................................................................................... 7

START UP ............................................................................................................................ 9

GUIDE TO DISPLAY CODES .................................................................................................. 10

TIPS FOR AN ACCURATE MEASUREMENT............................................................................... 12

MEASUREMENT PROCEDURE ............................................................................................... 13

pH CALIBRATION PROCEDURE ............................................................................................. 14

PUMP CALIBRATION PROCEDURE ......................................................................................... 14

PUMP TUBE REPLACEMENT ................................................................................................. 15

FUSE REPLACEMENT ........................................................................................................... 16

ELECTRODE CONDITIONING AND MAINTENANCE .................................................................... 16

ACCESSORIES .................................................................................................................... 18

WARRANTY ........................................................................................................................19

Please examine this product carefully. Make sure that the instrument is not damaged. If any

damage occured during shipment, please notify your Dealer.

Each HI 84102 minititrator is supplied complete with:

• Reagents set for 20 titrations

• One 2000 µL automatic pipette

• Two plastic tips for the 2000 µL automatic pipette

• Two 50 mL beakers

• Tubes set with cap

• pH electrode

• Temperature probe

• Stir bar

• Power cable

• One 30 mL bottle of Refill Solution

• One 1 mL syringe

• Two sachets of cleaning solution for wine deposits

• Two sachets of cleaning solution for wine stains

• Instruction manual

Note:Save all packing material until you are sure that the instrument works correctly.

Any defective item must be returned in its original packing.

PRELIMINARY EXAMINATION

The HI 84102 is a low cost, easy to use, microprocessor-based automatic titrator that benefits from

Hanna’s years of experience as manufacturer of analytical instruments.

It has an simple and yet accurate peristaltic pump to ensure the best accuracy and repeatability. By

performing pump calibration with the provided Hanna standards, the instrument accuracy is assured.

The instrument comes with a preprogrammed analysis method designed for Total Titratable Acidity

measurements on wine.

The HI 84102 performs automatic analysis, all the necessary calculations and assures to the user a

simple and effective interface.

The instrument has a powerful and effective built-in algorithm to analyze the shape of the pH electrode

response and to determine the reaction completion.

GENERAL DESCRIPTION

Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines

show lower levels of acid when there are hot growing seasons or when the grapes come from hotter

regions. In the proper proportion, acids are a desirable trait and give the wine character.

The three predominant acids in wine are tartaric, malic and citric, all of which are intrinsic to the

grape. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and

graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes

to fruitiness, and a small amount comes from citric acid. Wine also contains trace amounts of other

acids. The least desirable acid in wine is acetic acid, which, when present in more than a nominal

amount, gives wine a sour or vinegary aspect.

Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United

States the total acidity is usually expressed in terms of tartaric acid, even though the other acids are

measured.

Total Acidity directly effects the color and flavor of wine and, depending on the style of the wine, is

sought in a perfect balance with the sweet and bitter sensations of other components. Too much

acidity makes wine tart and sharp; too little makes wines flat, flabby and uninteresting. Proper acidity

in wine is what makes it refreshing and an ideal accompaniment to food.

The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels

to retain the proper balance. For dry table wine the acceptable range is usually 0.60 to 0.75%; for

sweet wine it’s 0.70 to 0.85%.

SIGNIFICANCE OF USE

By simply pressing the START STOP button, the instrument will automatically make the titration up to

the end point. The result is immediately displayed in convenient units, then the instrument is ready for

another titration.

Range 0.0 to 25.0 g/L of tartaric acid

Resolution 0.1 g/L

Accuracy 5% of reading

Method Acid-base titration method

Principle End-point titration

pH Calibration One-point in selected end-point: 7.00 pH or 8.20 pH

Sample volume 2 mL

Temperature Automatic from 0.0 to 100.0 °C

Compensation

pH Electrode HI 1048B (included)

Temperature Probe HI 7662-T (included)

Pump debit 0.5 mL/min

Stirring speed 1500 rpm

Environment 0 to 50 °C (32 to 122 °F); max 95% RH non-condensing

Power supply 220V/50Hz; 10VA

Dimensions 208 x 214 x 163 mm (8.2 x 8.4 x 6.4") (with beaker)

Weight 2200 g (77.6 oz.)

REQUIRED REAGENTS

Code Description Quantity/test

HI 84102-50 Titrant

HI 84102-55 Standard 2 mL

HI 84102-60 Buffer Solution 1 pH 7.00 50 mL

HI 84100-61 Buffer Solution 2 pH 8.20 50 mL

SPECIFICATIONS

PRINCIPLE OF OPERATION

The determination of total acids in wine is made according to a neutralization reaction, that is the

reaction between the acids found in wine and a base. This type of reaction forms the basis of titration

methods of analysing acids.

Titratable acidity is measured on a degassed sample at the end-point of 8.20 for Australian requirements

and 7.00 to fulfil the requirements of the European Union. Both results are expressed as g/L tartaric

acid.

For precise results it is very important to know the exact sample volume, titrant volume and concentration.

The peristaltic pump has a good repeatability but the dosing volume depends on many factors as the

diameter of the tube or the tube streching. To compensate for all this errors, the pump need to be

calibrated. The calibration of the pump is also needed in order to have high precision of the titrations.

It is important to calibrate the pump at the pH value you want to use as the endpoint of the titrations.

The calibration procedure is in fact the analysis of a known solution. By doing this, the instrument

makes a differential analysis between the standard and the wine sample. The pump volumetric debit

and the real concentration of the titrant is compensated. Only the sample volume has to be precisely

known.

FUNCTIONAL DESCRIPTION

FRONT PANELFRONT PANEL

FRONT PANEL

REAR PANELREAR PANEL

REAR PANEL

INSTRUMENT DESCRIPTION

1) Titrant bottle

2) Liquid Crystal Display (LCD)

3) Keypad

4) Electrode holder

5) Peristaltic pump tube

KEYPAD DESCRIPTION

1) PURGE - to start/stop purging (max purging time is 5 min)

2) CAL PUMP - to enter pump calibration mode

3) START STOP - to start/stop titration, pump calibration or pH calibration

4) SETUP - to enter/exit SETUP menu

5) STIR - to start/stop the stirrer while in measurement, pH calibration or purging mode

6) CAL - to enter/exit pH calibration or to select the end-point while in SETUP mode

6) pH Electrode

7) Temperature probe

8) Beaker

9) Temperature probe socket

10) BNC electrode connector

11) Fuse

12) Power switch

13) Power cable connector

14) Peristaltic pump

LCD DESCRIPTION

START UP

• Place the instrument on a flat table. Do not place the instrument on direct sun light.

• Connect the titrator to mains socket with ground connection and the correct voltage and

frequency. See the label on the instrument rear for this.

• Place the peristaltic pump tube on the pump. See the Pump Tube Replacement section for the

procedure.

• Remove the reagent bottle cap and place the bottle cap of the tubes set. Place the reagent

bottle in the appropriate place on the titrator top.

• Turn the instrument ON using the power switch from the rear panel of the instrument and wait

until it displays dashes.

1) Selected mode: SETUP, CAL or CFM for confirming different values

2) Stability indicator: when reading is unstable or calibration is in progress

3) Stirrer active tags

4) Calibration messages

5) Pump active tags

6) Calibration messages

7) “pH” tag: when a buffer is displayed on the secondary display

8) Four digit and half secondary display

9) “Time” tag: when the time is displayed on the secondary display

10) Four digit and half main display

11) “pH” upper tag: when performing a pH calibration or entering SETUP mode to change the end-point

12) Automatic Temperature Compensation: when ATC blinks the temperature probe is not connected

and the temperature value will be considered to be 250C.

This error message appears when the sample concentration exceeds

25g/L.

GUIDE TO DISPLAY CODES

Main screen display with stirrer active.

Main screen display.

This prompt appears for a few seconds each time the instrument is

turned ON.

This screen appears each time the meter enters pump calibration

mode. The meter is ready to start pump calibration by pressing the

START STOP button.

This screen appears while pump calibration is in progress. Pressing

CAL PUMP or START STOP button, the minititrator returns to the

main screen.

This prompt appears for a few seconds before returning to the

main screen, when pump calibration is done.

Purging mode message.

PUMP CALIBRATION MESSAGES

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