Hanna Instruments c 125 User Manual
5
GENERAL DESCRIPTION
C125 is a portable, microprocessor-based limpidity meter, especially designed for
application in wine making process for white and rosè wines.
application in wine making process for white and rosè wines.
Wine limpidity, like all other liquids, is determined by suspended small particles that
deviate the light beams.
deviate the light beams.
During wine making process, the wine turbidity can be caused by several
phenomena, which can reduce the limpidity degree and render the product not
appreciable for the consumer.
phenomena, which can reduce the limpidity degree and render the product not
appreciable for the consumer.
A reduced wine limpidity often goes together with unpleasant fragrance and flavor.
The most common causes of wine turbidity are:
• salts (salts of tartaric acid, calcium, iron and copper)
• enzymes
• colloids (proteins, polyphenols)
• biological factors
• enzymes
• colloids (proteins, polyphenols)
• biological factors
For preventing turbidity, the wine can be treated with particular additives which
act as wine limpidity stabilizers for long time.
act as wine limpidity stabilizers for long time.
During wine production the limpidity is measured on three critical steps:
1. Alcoholic fermentation: expected value is below 600 FTU
2. Malolactic fermentation: expected value is below 100 FTU
3. Filtration: expected value is within the 0.3 to 0.5 FTU range
2. Malolactic fermentation: expected value is below 100 FTU
3. Filtration: expected value is within the 0.3 to 0.5 FTU range
Normally the limpidity value for bottled wine should not be greater than 4.00 FTU.
The below table gives a correspondence between limpidity values and product
appearance:
appearance:
Limpidity value (FTU)
Appearance
0.10 to 0.50
Very limpid
0.50 to 1.00
Limpid
1.00 to 1.80
Slightly blurred
1.80 to 3.00
Blurred
3.00 to 4.00
Opalescent
> 4.00
Cloudy