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Details
The HI96811 Digital Refractometer converts the refractive index of a juice or must sample to % Brix. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in refractive index with temperature for a percent by weight sucrose solution. Since the majority of sugar in grape juice and must is fructose and glucose instead of sucrose, the reading is sometimes referred to as “Apparent Brix”. Typical grapes at harvest will be between 19-24% Brix or degrees Brix (°Bx). The HI96811 is an easy-to-use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab.
- Designed for winemaking sugar analysis
- Temperature Compensation algorithms based on sucrose solution
- 0 to 50% Brix range with an accuracy of +/- 0.2% Brix
Making a Standard % Brix (Sucrose) Solution
To make a Brix Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
Example to prepare as 25% Brix solution:% Brix Sucrose (g) Water (g) Total (g) 25 25.000 75.000 100.000 
Refractive Index
The HI96811 takes measurements based on a sample’s refractive index. Refractive index is a measurement of how light behaves as it passes through the sample. Depending on the sample’s composition, light will refract and reflect differently. By measuring this activity with a linear image sensor, the sample’s refractive index can be assessed and used to determine its physical properties such as concentration and density. In addition to the linear image sensor, the HI96811 uses an LED light, prism and lens to make measurement possible.
Variations in temperature will affect the accuracy of refractometry readings, so the use of temperature compensation is highly recommended for reliable results. The HI96811 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book Standard for a percent by weight sucrose solution.
Features at-a-glance:
One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
- The dual-level LCD displays % Brix and temperature readings simultaneously
Stainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
- To conserve battery life the meter shuts off automatically after three minutes of non-use
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.
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Specifications
Sugar Content Range 0 to 50% Brix Sugar Content Resolution 0.1% Brix Sugar Content Accuracy (@25ºC/77ºF) ±0.2% Brix Temperature Range 0 to 80°C (32 to 176°F) Temperature Resolution 0.1°C (0.1°F) Temperature Accuracy ±0.3 °C (±0.5 °F) Temperature Compensation automatic between 10 and 40°C (50 to 104°F) Measurement Time approximately 1.5 seconds Minimum Sample Volume 100 μL (to cover prism totally) Light Source yellow LED Sample Cell stainless steel ring and flint glass prism Auto-off after three minutes of inactivity Enclosure Rating IP65 Battery Type / Life 9V / approximately 5000 readings Dimensions / Weight 192 x 102 x 67 mm (7.6 x 4.01 x 2.6”) / 420 g (14.8 oz.) Ordering Information HI96811 is supplied with battery and instruction manual Warranty 2 years
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