Pacific Sensor Technologies offers PAT-PL500 Laboratory Bench Top pH Meters for wine makers. PAT-PL500 laboratory bench top pH meters measure pH in wine. pH is a fundamental element of the wine-making industry, and it strongly influences wine properties, such as colour, oxidation, biological and chemical stability.
pH measures the quantity of acids present, the strength of the acids and the effects of minerals and other ingredients in the wine. Wine pH depends on three main factors: the total amount of acid present, the ratio of malic acid to tartaric acid and the amount of potassium present. Wines that contain little acid and excess potassium show high pH values. Wines with more tartaric acid, less malic acid, less potassium and more titratable acid have lower pH values.
PAT-PL500 Laboratory Bench Top Ph Meters measure pH values that range from 2.9 to 4.2 in wine. Wine’s chemical and biological stability is very dependent on pH value. Lower pH values are known to improve the stability, so winemakers usually prefer a pH range of 3.0 to 3.5. The wine is so stable in this range that many winemakers believe pH is a crucial guideline in wine-making. For confidence, it is recommended to PAT-PL500 Laboratory Bench Top pH Meters from Pacific Sensor Technologies.
There are many advantages to low pH values in wine. Low pH inhibits bacteria, causes sugar fermentation to progress more evenly and makes malolactic fermentation easier to control. Low pH also has a direct influence on the hot stability of wine. When bottled wines are stored in warm areas, protein precipitates out of them, causing serious problems. These wines are then treated with bentonite, which removes excess protein. pH is important to the treatment because bentonite removes more protein when the pH value is low. If wine pH increases, bentonite is less effective, making it necessary to add larger amounts. It is not advisable to add more bentonite because it can strip wines of their unique aromas and flavours.
Low wine pH results in better visual qualities as well. When pH is lower, both red and white wines maintain better colour intensity. Red wines have better colour and white wines do not brown easily. When wine has high pH values, bacteria grow rapidly and cause undesirable fermentation. This condition causes less biological and chemical stability as well as poor colour. Wines with a high pH always need more attention and greater care.
PAT-PL500 Laboratory Bench Top pH Meters have the following preset calibration points: pH 1.68, 4.00, 7.00, 10.00, 12.45. They have the following features:
1.Microprocessor based with splash proof housing.
2. Simultaneous display of pH and temperature.
3. Automatic or manual temperature compensation.
4. Simple to calibrate by one keyboard for 5 points buffer.
5. Calibration value can be adjusted as needed. °C/°F switchable
6. Indicate percentage of slope (PTS) after calibration.
7. Memory stores/recalls up to 20 points. Min/Max storage and recall
8. Auto shut off after 10 minutes of non use.
9. Backlight for operating conveniently anytime.
10. RS-232 output for capturing data on PC directly. (PL-500R only)