The content of amino acids and other nitrogen compounds in wine or fruit juice is determined by an acid base titration to a fixed pH endpoint and expressed as total assimilable nitrogen. The determination of formol number is possible only after neutralization of the titratable acids present by a pH adjustment with HI84433-51 reagent, followed by the blockage of the amino groups by reaction with the HI84433-60 formol base reagent. The titration is then performed with the HI84433-50 titrant solution.
The HI84433 mini titrator is designed to determine the formol number of wine and fruit juice by potentiometric titration in the range of 70 to 1400 mg/L as N.
The HI84433-58 is a 30 mL bottle of additional reagent that is necessary for wine and fruit juice samples that contain high levels of SO2. The reagent neutralizes SO2 present and ensures an accurate determination of formol number.
Replacement reagents required to operate the HI84433:
|
Range – 70.0 to 1400.0 mg/L as N |
|
|
Pump calibration standard |
HI84433-55M |
|
Titrant solution |
HI84433-50 |
|
pH adjustment reagent |
HI84433-51 |
|
Formol base reagent |
HI84433-60 |
|
Additional reagent |
HI84433-58 |
