Haze Turbidity Meters from Industrial Water Equipment

HI 93125 - Limpidity Meter for Rosè and White Wine

HI 93125 is a portable, microprocessor- based limpidity meter, specially designed for the making of white and rosè wines. Wine turbidity, like all other liquids, is determined by suspended small particles that deviate light beams. During the wine making process, the wine turbidity can be caused by several phenomena that reduce the limpidity degree and render the product less appreciable for the customer. Reduced wine limpidity often goes together with unpleasant fragrance and flavor. The most common causes of wine turbidity are salts of tartaric acid, salts of iron and copper and enzymes. To prevent turbidity, wine can be treated with particular additives, which act as wine limpidity stabilizers for extended period of time. During wine production the limpidity is measured through three critical steps: alcoholic fermentation, malolactic fermentation and filtration. Normally the limpidity value for bottled wine should not be higher than 4.00 FTU.