Milwaukee Mi451 User manual

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Milwaukee Wine Lab Photometer
Mi451
Copper
INSTRUCTION MANUAL

Instruction Manual Mi451 COPPER Photometer for wine analysis
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FUNCTIONAL DESCRIPTION ............................................................................... 3
GENERAL DESCRIPTION ..................................................................................... 4
SPECIFICATIONS ............................................................................................... 6
GUIDE TO DISPLAY CODES ................................................................................. 7
GENERAL TIPS FOR AN ACCURATE MEASUREMENT ................................................. 8
MEASUREMENT PROCEDURE ............................................................................. 10
ERROR MESSAGES ........................................................................................... 13
BATTERY REPLACEMENT .................................................................................... 14
ACCESSORIES ................................................................................................. 14
TABLE OF CONTENTS

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FUNCTIONALDESCRIPTION
FRONT PANEL
A. LID
B. CUVET HOLDER
C. LIQUID CRYSTAL DISPLAY (LCD)
D. ON/OFF KEY, TO TURN THE METER ON AND
OFF
E. ZERO KEY, TO START THE ZERO MEASUREMENT
F. READ KEY, TO START THE SAMPLE MEASUREMENT
G. TIMER KEY, TO ACTIVATE THE COUNTDOWN
MODE TIMER
DISPLAY
A. BATTERY STATUS ICON
B. HOURGLASS ICON
C. LAMP STATUS INDICATOR
D. MEASURE STATUS
E. MEASUREMENT UNIT
F. MAIN DISPLAY
G. PARAMETER NUMBER INDICATOR
H. TIMER MODE INDICATOR
I. SECONDARY DISPLAY

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GENERAL DESCRIPTION
Thank you for choosing Milwaukee. This instruction manual will provide you the necessary
information for correct use of the meter.
Mi451 is an auto-diagnostic portable microprocessor meter. It has an advanced optical
system based on a special tungsten lamp and a narrow band interference filter that allows
most accurate and repeatable readings. All instruments are factory calibrated.
The auto-diagnostic feature of this meter ensures always optimal measurement conditions
to perform most precise readings. The light level is automatically adjusted each time a
zero-measurement is made, and the temperature of the lamp is controlled to avoid
overheating.
SIGNIFICANCE OF USE
Grapes accumulate normally only a small amount of copper by natural translocation from
roots. Unless exposed to significant airborne pollution or vineyard sprays, increased
concentrations in wine result from contamination during post-fermentation processing,
like contact with non stainless steel equipment and as impurities in fining agents and filter
media.
The copper concentration in wine is normally low, less than 0.10 to 0.30 mg/L, because
excess copper is precipitated during fermentation due to adsorption onto the yeast cells.
This adsorption and precipitation can reduce the initial copper concentration with 40 to
89%. At higher concentration copper plays an important role in catalysing oxidation reac-
tions of wine phenols.
It is important to check the copper content both in must and in wine, because at levels
above 9 mg/L copper becomes a metabolic toxin that inhibits or delays alcoholic
fermentation, and concentrations exceeding 1 mg/L may be sensorial detected and should
be avoided.
Other copper related problems can be manifested as formation of white haze (in white
wines) and later as a reddish-brown amorphous precipitate. This precipitated ‘casse’
develops only under the strongly reducing conditions found in bottled wines. It has been
found that this casse is a mixture of copper compounds and proteins.

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Factors favouring and inhibiting copper casse formulation in wine
Necessary conditions Preventive
for copper case formation Measures
strong reducing conditions copper levels at less than 0.3 mg/L
low iron concentrations limit SO2addition
high protein levels cold-stabilize and bentonite fine to reduce
proteins in white wine
light and heat
This meter is supplied with:
• Two sample cuvets and caps
• Reagents for 20 tests (Mi551A-0, Mi551B-0, Mi551C-0, Mi551D-0)
• Two 20 ml vials with caps
• Two 1 ml plastic pipettes
• Two 3 ml plastic pipettes
• Two spoons
• Four 1.5V AA batteries
• Tissue for wiping cuvets
• Instruction Manual
• Instrument Quality Certificate

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This instrument is in compliance with CE Directives.
SPECIFICATIONS
Range 0.00 to 1.50 mg/L
Resolution 0.05 mg/L
Precision SD±0.05 mg/L @ 0.50 mg/L
Light Source Tungsten lamp
Light Detector Silicon Photocell with narrow band interference filter @ 560 nm
Method The reaction between Copper and the reagents causes a purple tint in
the sample.
Environment 0 to 50 °C (32 to 122 °F) ; max 95% RH non-condensing
Battery Type 4 x 1,5 volt AA batteries
Auto-Shut off After 15' of non-use in measurement mode.
Dimensions 225 x 85 x 80 mm (8.7 x 3.3 x 3.1")
Weight 500 g (17,6 oz.).
Required Reagents
Code Description Quantity/test
Mi551A-0 Copper Reagent A 5 mL
Mi551B-0 Copper Reagent B 5 mL
Mi551C-0 Copper Reagent C 2 x 4 spoons
Mi551D-0 Copper Reagent D 2 x 4 spoons

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PROBE FUNCTIONAL DESCRIPTIONPROBE FUNCTIONAL DESCRIPTION
PROBE FUNCTIONAL DESCRIPTIONPROBE FUNCTIONAL DESCRIPTION
PROBE FUNCTIONAL DESCRIPTION
GUIDE TO DISPLAY CODES
After Timer is pressed, a blinking hourglass icon appears
and the display shows a 10 minutes coundown. At the
end of the countdown an acoustic signal alerts the user
that the timer is finished.
Indicates that the instrument is in a ready state and
waiting for the next command (Timer or Zero).
This prompt indicates the battery capacity value.
This prompt appears for a few seconds each time the
instrument is turned ON.
The instrument is zeroed and a measurement can be
made.
Indicates that the meter is performing a zero
measurement. The light intensity is automatically re-
adjusted (auto-calibration features) if necessary.
Indicates that the meter is making a measurement.
Batteries voltage is getting low and the batteries need
to be replaced.

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Indicates that the batteries are dead and must be
replaced. After this message appears, the instrument
is switched off. Change the batteries and restart the
meter.
GENERAL TIPS FOR AN ACCURATE MEASUREMENT
The instructions listed below should be carefully followed during testing to ensure
best accuracy.
• Use the supplied plastic pipette for adding the exact amount
of wine sample (15 mL) or reagents A or B (up to the 20 mL
mark) to the graduated glass vials. The liquid in the vial
forms a convexity on the top; the bottom of this convexity
must be at the same level of the mark.
• To transfer the supernatant organic solvent from the vials to
the cuvets use two different clean 1 mL pipettes, one for the zero and one for the
sample.
a) squeeze the bulb of the pipette;
b) insert the plastic pipette into the supernatant organic solvent and release the
bulb slowly, paying attention not to transfer the wine sample too;
c) fill a cuvet with organic solvent by squeezing the bulb of the pipette.

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•Diluting procedure of the wine sample in case the “L Lo” (Low
Light) message appears: use the pipette to fill the glass vials with
5 mL of wine sample, then fill the vials up to the 15 mL mark with
Mi550S1-0. This is the diluted wine sample. The final reading
must be multiplied by 3 to compensate for dilution.
• In order to avoid reagent leaking and to obtain more accurate
measurements, it is recommended to close the cuvet first with the
supplied HDPE plastic stopper and then with the black cap.
• Whenever the cuvet is placed into the measurement cell, it must
be dry outside, and completely free of fingerprints, oil or dirt.
Wipe it thoroughly with Mi0004 (tissue for wiping cuvets, see
chapter ACCESSORIES) or a lint-free cloth prior to insertion.
• Do not let the reacted sample stand too long after extraction,
or accuracy will be lost.
• It is possible to take multiple readings in a row, but it is
important to take a new zero reading for each different wine-
sample. Use always a fresh prepared zero for making the zero
reading.
• After the reading it is important to discard immediately the sample, otherwise the glass
might become permanently stained.
• All the reaction times reported in this manual are referred to 20°C (68°F). As a general
rule of thumb, they should be doubled at 10°C (50°F) and halved at 30°C (86°F).
Repeat step a), b) and c) until all the organic solvent is transferred. Ensure that at least 1/
3 of the cuvet is filled with organic solvent, otherwise erroneous results will be obtained.
Notes:
- If some wine sample is transferred too, this does not interferes with the method.
- Try to avoid transferring suspended solids that might be present.
- If necessary, air bubbles can be removed tapping the vials gently on the table.

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MEASUREMENT PROCEDURE
• Turn the instrument on by pressing ON/OFF.
• When the LCD displays “----”, it is ready.
• Use the 3 mL plastic pipette to fill two glass vials
with 15 mL of wine sample (up to the mark).
Note: The liquid in the vial forms a convexity
on the top; the bottom of this convexity must
be at the same level of the mark.
• Use a clean 1 mL pipette to add 5 ml of
Reagent A (Mi551A-0) to the first vial (A).
• Use the second 1 mL pipette to add 5 ml of
Reagent B (Mi551B-0) to the second vial (B).
• Add 4 full spoons of reagent C (Mi551C-0) to
each vial.
• Using the other supplied spoon, add 4 full spoons
of Reagent D (Mi551D-0) to each vial.
• Close the glass vials tightly with their caps and
shake both vials vigorously for 1 minute.
Note: block the cap with a finger during shaking!
• Press TIMER and the instrument will show the
countdown or, alternatively, wait for 10 minutes,
leaving the vials capped and undisturbed.
During this period the color of the upper layer
(organic phase) in vial B will turn purple if
copper is present.
After 10 minutes the instrument gives an
acoustic signal to alert the user that the
countdown is finished.
or