Hanna Instruments Mini Titrator for Measuring Formol Number in Wine and Fruit Juice

The HI 84533 is an easy to use, fast and affordable mini automatic titrator designed for the rapid and accurate determination of formol number in wines or fruit juices.  This new generation of mini automatic titrator improves upon the titrant delivery system and measuring ranges for increased accuracy compared to previous models.  This meter reflects Hanna's years of experience as a manufacturer of analytical instruments.
The HI 84533 incorporates a precise piston dosing system which allows for a highly accurate determination of the amount of titrant used. It is also capable of dynamic dosing, making testing both faster and more accurate.  A pump calibration performed with the supplied Hanna standard help assure the accuracy of the measurement. 
This mini titrator includes a user adjustable programmed analysis method designed for formol number analysis. It employs a powerful and effective algorithm to analyze the pH response to determine the exact pH end point, then uses this algorithm to perform the necessary calculations.  
In wines, the concentration of alpha amino acid in grapes change as a function of maturity and crop load (yield to vine size ratio). The concentration increases with fruit maturation and decreases with crop load. In the fermentation of wine, there is a minimum amount of amino acid and other nitrogen compounds (eg: 150-200 mg/L of yeast assimilable nitrogen) that has to be present in the must/juice. Too low of an amount will result in a stuck fermentation in which there is not enough nitrogen for the yeast to thrive. Because of the importance of nitrogen in fermentation, it is desirable to determine the nitrogen concentration before fermentation.
In fruit juices, the formol nitrogen number is one of the basic parameters measured to determine quality. Depending on the type of fruit the number can increase or decrease with maturity. In orange and grapefruit juice, lower values are observed when the fruit is not suitably mature or there has been frost damage. In pineapple juice, a low number could be indicative of over-dilution with water or a disproportionate amount of the core was used. To determine the adulteration of fruit juices, the formol number along with the chromatography characterization of amino acids can be used. 
This mini titrator is also designed to be used as a benchtop pH/mV meter.lution
HI 7010M
10.01 pH Buffer Solution
1 x 230 mL bottle