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Highlights

CRYOTHERMOSTAT WITH STIRRER FOR WINE TESTS

06/03/2012

Tartaric stability measurement of wines by Boulton test


ANALOGUE SPEED CONTROL (R.P.M.)
DIGITAL TEMPERATURE CONTROL
CRYOTHERMOSTAT WITH DRYING REFRIGERATED SYSTEM THAT DOES NOT NEED WATER DUE TO THE PELTIER EFFECT.
IT INCORPORATES A STIRRER IN ORDER TO KEEP THE SAMPLE TO BE TESTED AT A STABLE TEMPERATURE.

 

FEATURES
Double skinned, aluminium internal tank.
AISI 304 stainless steel external case.
Magnetic stirring system.
Adjustable speed from 60 to 1600 r.p.m.

 

CONTROL PANEL
Analogue speed regulator.
Digital controller with temperature indicator display.
1.Main switch with signal lamp.
2.Temperature mode indicator.
3.Temperature selector button.
4.Stop/start button.
5.Temperature set.

 

BOULTON TEST
Tartaric stability measurement of wines: It is an analytical essay consisting of a quick
precipitation of tartrate crystals, potassium acid, which are supersaturated in the wine.
The wine sample being analyzed is cooled to 0ºC and causes a quick precipitation of
crystals by addition of approximately 10g/l of a potassium acid tartrate reagent powder.
Potassium decrease is followed by a conductimetric method.
When supersaturation is reduced to zero, there is no more precipitation and the conductivity
value remains constant. Now the sample has the characteristics of a stable
wine and this conductivity is the one which has to be taken into account. The conductivity
measurement is very easy to do.


OPERATIONAL TECHNIQUE
1.Pour 100ml of wine sample in the beaker, measured with the probe.
2.Set the stirring rod and place it in the bath over the stirrer.
3.Insert the conductivity cell and the thermometer, if necessary, in the vessel and
start stirring.
4.If the conductimeter does not include temperature compensator, check
the temperature in order it is stabilized at 0ºC.
5.Then add a gram of potassium acid tartrate and read the conductivity every 2 minutes.
6.Continue with the readings until you check that conductivity is the same for two or
three consecutive times.


NOTES
A)The final conductivity value will be the one corresponding to this stabilized wine.
This value will be compared with the cold treatment sample to determine the moment
when stability is reached.
B)The difference between conductivity before adding bitartrate and final conductivity
provides a potential stability measure with respects to bitartrate. In general, if
this difference is lower than 5% of initial value, wine is stable; but if it is higher than
5%, wine is unstable.


+ info: adjunto2_11.pdf

CRYOTHERMOSTAT WITH STIRRER FOR WINE TESTS