Hanna HI222 Professional pH Meter for Wine Analysis

Description

HI 222 is the only pH meter on the market today that allows for automatic pH calibration at pH 3 and pH 7. With pH 3.00 buffer, any error due to calibration will be minimized.

Recognizing dirty pH electrodes
Most pH measurements in the process of making wine are made in the must. Tannins and other compounds in the complex mixture have an affinity for and adhere strongly to the electrode surface. Thus, a pH electrode will dirty very rapidly in the must solution; the result of sediments depositing on the sensitive pH bulb and on the electrode junction.

This becomes a big problem while measuring pH and further if the electrode is not properly cleaned. A dirty electrode may give readings that are off by as much as 0.5 pH points, even directly after calibrating!

Knowing when to clean pH electrodes
Conventional pH meters do not warn the user when the pH electrode is dirty. A common example of this occurs when, just after calibrating the instrument, the pH electrode is immersed onto pH 7 buffer, and the reading is lower than expected (e.g. pH 6.8 or 6.9 instead of 7.0). HI 222 uses HANNA®' signature Calibration Check™ technology to detect when the electrode is dirty and give warning during calibration.

Cleaning pH electrodes
It is of the utmost importance to properly clean the pH electrode prior to use. The appropriate solution is necessary to remove the particular deposits that coat both the surface of the pH bulb and reference junction when exposed to a must solution. HI 70635 (wine deposit removal) and HI 70636 (wine stain removal) are tailor-made cleaning solutions for wine making.