Details

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 HI84433-60 formol base reagent is required for analysis because it reacts with the amino acids and nitrogenous compounds in the sample. This reaction frees hydrogen ions in an amount proportional to the available nitrogen. The titration neutralizes the free hydrogen ions and provides an accurate determination of total assimilable nitrogen.

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 HI84433-60 is a 230 mL bottle of formol base reagent that is used with the HI84433 mini titrator for the determination of formol number in wines and fruit juices.

Replacement reagents required to operate the HI84433: