constitutes a tasting harmonious wine? Apart from the flavours of the fruits it is the relationship
of three factors: The remainder-sweet, the alcohol content and the acid.
our winegrower-refractometers RHBS-44 you can
determine the content of sugar in grape juice (mash) which
is the potential alcohol content of the wine when it is ready.
The refractometer is equipped with a triple scale providing the
most important units °Oechsle, Saccharose and KMN/ Babo. All
these units are measured according to the same principle, whereby
16.5 g sugar result in approximately 1 % alcohol. The "mashweight"
places in Germany an important quality and/or classification criterion
for the descriptor of the vines. 1 °Oechsle at the scale of
the winegrower refractometer corresponds to a specific weight,
around 1 the g/kg more highly lies, than that of water: It amounts
to thus 1,001.
Before each measuring procedure you should clean the lift-up lid
and the prism carefully and afterwards dry to leave. Then you
give 1-2 drops of the sample on the prism, when closing the lift-up
lid the sample distributes itself evenly between covers and prism.
Pay attention that no air vesicles form. This would impair the
fair result negatively. By easy moving of the lift-up lid the
sample liquid can be distributed evenly. Now you hold the refractometer
against bright daylight, in order to see the scale by the eyepiece.
The desired value can be read off now directly. Please carefully
clean and dry the equipment after each measuring procedure, so
that no deposits are left on the prism and the cover.
- Hard bowl box with foam material insert
- Calibration screwdriver
- 1 pipette
0-44%, Oechsle: 0-190 °Oe, KMW: 0-40°
0.5%, Oechsle: 2.0 °Oe, KMW: 0.5°
EN 50081-1, EN 50082-1
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