Portable pH Meter for Wine Analysis – HI99111

• Simultaneous pH and temperature measurements on a large dual-line LCD display
• User-friendly two button design
• Application specific probe
• Durable IP67 waterproof casing
• Watertight probe connection
• Probe condition indicator
• Automatic pH calibration at one or two points within two memorized buffer sets (standard or NIST)
• On-screen calibration tags
• mV of pH measurement for electrode check
• Selectable temperature unit (°C or °F)
• Auto-off function
• Battery life indication and low battery detection

The Importance of pH in Wine Making

The pH of wine is important to determine because it will affect the quality of the final product in terms of taste, color, oxidation, chemical stability and other factors. Generally in winemaking, the higher the pH reading, the lower amount of acidity in the wine. Three important factors in determining the pH of wine include the ratio of malic acid to tartaric acid, the amount of potassium, and the total amount of acid present. Most wines optimally have a pH between 2.9 and 4.0, with values differing based on the type of wine. Values above pH 4.0 indicate that the wine may spoil quickly and be chemically unstable. Lower pH values allow the wine to stay fresher for a longer period and retain its original color and flavor. High pH wine is more likely to breed bacteria and become unsuitable to drink. For finished white wines, the ideal pH is between pH 3.00 and pH 3.30, while the final pH for red wine is ideally between pH 3.40 and pH 3.50. The optimal pH before the fermentation process is between pH 2.9 and pH 4.0. The pH of wine therefore not only affects the color of wine, but also the oxidation, yeast fermentation, protein stability, and bacterial growth and fermentation.

Specifications