Hanna Instruments HI84502 User manual

INSTRUCTION MANUAL
HI84502
Titrable Total Acidity
Mini Titrator & pH Meter
for Wine Analysis

All rights are reserved. Reproduction in whole or in part is prohibited without the written consent of the
copyright owner, Hanna Instruments Inc., Woonsocket, Rhode Island, 02895, USA.
Thank you for choosing a Hanna Instruments product.
Please read this instruction manual carefully before using this instrument.
This manual will provide you with the necessary information for correct use of this
instrument, as well as a precise idea of its versatility.
If you need additional technical information, do not hesitate to e‑mail us at
[email protected] or view our worldwide contact list at www.hannainst.com.
Dear
Customer,

3
TABLE OF CONTENTS
TABLE OF CONTENTS
1. Preliminary Examination ..................................................................................................... 4
2. Specifications..................................................................................................................... 5
3. General Description & Intended Use ..................................................................................... 6
4. Principle of Operation ......................................................................................................... 8
5. Functional Description......................................................................................................... 9
6. Titrator Startup................................................................................................................. 12
7. Setup Menu ..................................................................................................................... 13
8. Guide to Display Codes...................................................................................................... 18
8.1. Pump Calibration Messages ..................................................................................... 19
8.2. pH Calibration Messages ......................................................................................... 20
8.3. Titration Messages .................................................................................................. 21
9. Electrode Preparation........................................................................................................ 22
10. Electrode Calibration Procedure........................................................................................ 23
11. pH Buffer Temperature Dependence.................................................................................. 27
12. Dosing Pump Installation ................................................................................................ 28
13. Dosing Pump Prime Procedure ......................................................................................... 29
14. Pump Calibration Procedure............................................................................................. 31
15. Titration Procedure.......................................................................................................... 34
15.1. Tips for an Accurate Measurement .......................................................................... 37
15.2. View / Delete Titrator Recorded Data....................................................................... 37
15.3. Titrator GLP Information......................................................................................... 39
16. pH Measurement............................................................................................................ 40
16.1. View / Delete Recorded pH Data............................................................................. 41
16.2. pH Meter GLP Information ..................................................................................... 43
17. PC Interface & Data Transfer............................................................................................ 44
18. Electrode Conditioning & Maintenance.............................................................................. 45
19. Troubleshooting Guide..................................................................................................... 47
20. Accessories..................................................................................................................... 49
Certification........................................................................................................................... 50
Recommendations for Users.................................................................................................... 50
Warranty .............................................................................................................................. 50

4
PrELImINAry ExAmINATION
1. PRELIMINARY EXAMINATION
Remove the instrument and accessories from the packaging and examine it carefully. For further
assistance, please contact your local Hanna Instruments Office or email us at [email protected].
Each HI84502 mini titrator is supplied with:
• HI1048B/50 pH electrode
• HI7662-T Temperature probe
• HI84502-70 Reagent kit for titrable acidity in wine
• HI7082 Electrode fill solution, 30 mL
• HI700635 Cleaning solution for wine deposits, 20 mL sachet, (2 pcs.)
• HI700636 Cleaning solution for wine stains, 20 mL sachet, (2 pcs.)
• 2000 µL automatic pipette
• Plastic tip for automatic pipette (2 pcs.)
• 100 mL beaker (2 pcs.)
• Tube set (aspiration tube with titrant bottle cap and dispensing tube with tip)
• Dosing pump valve (1 pc.)
• 5 mL syringe (1 pc.)
• Capillary dropper pipette (1 pc.)
• Stir bar (1 pc.)
• Power adapter
• Instrument quality certificate
• Instruction manual
Note: Save all packing material until you are sure that the instrument works correctly. Any
damaged or defective item must be returned in its original packing material with the supplied
accessories.

5
SPECIFICATIONS
2. SPECIFICATIONS
Titrator
Range Low Range: 0.1 to 5.0 g/L of tartaric acid
High Range: 4.0 to 25.0 g/L of tartaric acid
Resolution 0.1 g/L
Accuracy 3 % of reading or ±0.1 g/L @25 °C whichever is greater
Sample volume 10 mL (Low Range) / 2 mL (High Range)
Titration method Acid-base titration
Principle Endpoint titration: 7.00 pH or 8.20 pH
Pump speed 10 mL/min
Stirring speed 600 rpm
Log data Up to 200 samples
pH Meter
Range -2.0 to 16.0 pH / -2.00 to 16.00 pH
Resolution 0.1 pH / 0.01 pH
Accuracy ±0.01 pH
Calibration 1, 2 or 3 calibration points;
4 available buffers (4.01, 7.01, 8.20, 10.01)
Temperature
compensation Manual or automatic
mV Meter
Range -2000.0 to 2000.0 mV
Resolution 0.1 mV
Accuracy ±1.0 mV
Log data Up to 200 samples (pH or mV)
Temperature
Range -20.0 to 120.0 °C (-4.0 to 248.0 °F)
Resolution 0.1 °C
Accuracy ±0.4 °C without probe error
Electrode HI1048B/50
Temperature Probe HI7662-T
Environment 0 to 50 °C (32 to 122 °F); max 95% RH non-condensing
Power Supply 12 Vdc power adapter
Dimensions 235 x 200 x 150 mm (9.2 x 7.9 x 5.9”)
Weight 1.9 kg (67.0 oz.)
Required Reagents
HI84502-50 Titrant
HI84502-55 Calibration standard

6
GENErAL DESCrIPTION & INTENDED USE
3. GENERAL DESCRIPTION & INTENDED USE
The HI84502 is an affordable, easy to use, microprocessor-based automatic titrator that benefits from
Hanna Instruments’ years of experience as manufacturer of analytical instruments.
The instrument incorporates a simple and reliable dosing pump which ensures high dosing
reproducibility. Pump calibrations, performed with the provided Hanna Instruments reagents, assure
the accuracy of the instrument.
The instrument comes with a preprogrammed method for Total Titratable Acidity measurements in
wine.
The HI84502 performs the analysis and all the necessary calculations, with a simple and effective
user interface.
By simply pressing the Start key in Titrator mode, the instrument will automatically titrate the sample
to the endpoint. The current pH and temperature are continuously displayed during titration process.
The result is immediately displayed in g/L, then the instrument is ready for another titration by
pressing the Restart key.
A dedicated HELP key aids in setup, calibration, status and troubleshooting.
Other features:
• pH meter / mV meter
• Stir speed control
• Graphic mode to display the titration data
• Data can be stored using the log feature and then exported to a USB stick or transferred to a PC
using the USB connection
• Log on demand for up to 400 samples (200 for mV/pH measurements; 200 for titration results)
• GLP feature, to view calibration data for pH electrode and pump
Significance of Use
Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines
show lower levels of acid when there are hot growing seasons or when the grapes come from hotter
regions. In the proper proportion, acids are a desirable trait and give the wine character.
The three predominant acids in wine are tartaric, malic and citric, all of which are intrinsic to the
grape. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and
graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes
to fruitiness, and a small amount comes from citric acid. Wine also contains trace amounts of other
acids. The least desirable acid in wine is acetic acid, which, when present in more than a nominal
amount, gives wine a sour or vinegary aspect.
Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United
States the total acidity is usually expressed in terms of tartaric acid, even though the other acids are
measured.

7
GENErAL DESCrIPTION & INTENDED USE
Total Acidity directly affects the color and flavor of wine and, depending on the style of the wine, is
sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity
makes wine tart and sharp; too little makes wines flat, flabby and uninteresting. Proper acidity in wine
is what makes it refreshing and an ideal accompaniment to food.
The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels
to retain the proper balance. For dry table wine the acceptable range is usually 6.0 to 7.5 g/L; for
sweet wine it’s 7.0 to 8.5 g/L.

8
PrINCIPLE OF OPErATION
4. PRINCIPLE OF OPERATION
The determination of total acids in wine is made according to a neutralization reaction, that is the
reaction between the acids found in wine and a base.
Titratable acidity is measured on a degassed sample at the endpoint of 8.20. The results are expressed
as g/L tartaric acid.
For precise results it is very important to know the sample volume, titrant volume and concentration.
The dosing pump reproducibility is independent of the titrant tubing, therefore it doesn’t need frequent
calibrations. The calibration of the pump is necessary in order to have high accuracy for the titrations.
The calibration procedure is based on the analysis of a known solution. By doing this, the instrument
makes a differential analysis between the standard and the wine sample. The mini titrator will
calculate the concentration of the titrant based on the amount needed to reach the endpoint.

9
FUNCTIONAL DESCrIPTION
5. FUNCTIONAL DESCRIPTION
Front View
2
38
9
7
6
15
4
1. Dosing pump valve
2. Aspiration tube
3. Titrant bottle
4. Dispensing tube
5. Syringe
6. Temperature probe
7. pH electrode
8. Electrode holder
9. Beaker
Top View
1
4
65
2 3
1. Titrant bottle
2. Dispensing tube
3. Electrode holder
4. Liquid Crystal Display (LCD)
5. Functional keys
6. Keypad

10
FUNCTIONAL DESCrIPTION
Rear View
3
2
1
5
6
7
4
1. Power switch
2. USB connector (PC interface)
3. USB connector (storage interface)
4. Power adapter
5. BNC electrode connector
6. Reference electrode connector
7. Temperature probe connector
Keypad Description
The keypad contains 8 direct keys and 3 functional keys with the following functions:
Press the functional key to select the virtual option displayed above it on the LCD.
Press ESC key to leave the current screen and to return either to the previous screen or to
the main screen. In Setup menu, exits a parameter without changing the value.
Press ARROW keys to modify the parameter values, to scroll the information displayed while
viewing a help screen or to move between the options from the instrument’s Setup menu
Press CAL key to access the Electrode and Pump calibration options
Press HELP key to access/exit the instrument’s contextual help
Press LOG key to save the current mV/pH reading in pH meter mode and the titration result
Press MENU key to enter Setup, Recall or GLP selection menu, while instrument is in pH
or Titration mode
Press STIR key to start / stop the stirrer
Note: The stirrer starts automatically during pump calibration and titration, it cannot be stopped
by pressing STIR key.