Milwaukee Mi453 User manual

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Mi453
Reducing SugarsReducing Sugars
Reducing SugarsReducing Sugars
Reducing Sugars
INSTRUCTION MANUAL

Instruction Manual Mi453 REDUCING SUGARS 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
MEASURENT PROCEDURE ................................................................................... 9
ERROR MESSAGES ........................................................................................... 13
BATTERY REPLACEMENT .................................................................................... 14
ACCESSORIES ................................................................................................. 15
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

Instruction Manual Mi453 REDUCING SUGARS Photometer for wine analysis
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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.
Mi453 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
The determination of concentration of reducing sugars (RS) is one of the most important
parameters that need to be measured during the wine making process.
Following the increase of RS during maturation of grapes can help to decide when to start
harvest. Having the highest possible sugar content is important because this is the main
parameter that defines the commercial value of grapes.
During the alcoholic fermentation instead, the decrease of sugars can be followed to
decide when fermentation is completed, or allows making corrective actions if the content
of RS is too low to obtain the desired alcohol degree or sweetness.
The predominant RS in grape products are glucose and fructose (hexoses). After reaction with
excess alkaline cupric tartrate (Fehling reagents), the RS content can be determined
colorimetricly. The Fehling method is not an exact determination but an index of the reducing
sugar concentration, because the reaction depends upon the amount and kind of RS present.
When the reducing sugar content is known at the beginning of fermentation, the potential
alcohol degree can be estimated multiplying the sugar concentration (in g/L) by 0.06.
Phenols interfere in the Fehling reaction and therefore red wine must be decolorized prior
to analysis. Wine also contains non-fermentable reducing sugars like pentose which will
also be analysed by this method.

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This meter is supplied with:
• Four sample cuvets and caps
• Reagents for 20 tests (Mi553-0, Mi553A-0, Mi553B-0)
• One 200 PL automatic pipette with Instruction Sheet
• One 1000 PL automatic pipette with Instruction Sheet
• Two plastic tips for 200 PL automatic pipette
• Two plastic tips for 1000 PL automatic pipette
• One spoon
• One funnel
• Filter paper (25 pcs)
• Four 1.5V AA batteries
• Tissue for wiping cuvets
• Instruction Manual
• Instrument Quality Certificate
Typical content of reducing sugars in must and wine
Must sweet must 20-25 % 200-250 g/L
normal 10-20 % 100-200 g/L
in fermentation 4-12.5 % 40-125 g/L
Wine Sweet 2.5-12.5 % 25-125 g/L
Semi sweet 0.8-2.5 % 8-25 g/L
Almost dry 0.2-0.8 % 2-8 g/L
Dry 0-0.2 % 0-2 g/L

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This instrument is in compliance with CE Directives.
SPECIFICATIONS
Range 0.00 to 50.00 g/L
Resolution 0.25 g/L
Precision ±0.50 g/L @ 10.00 g/L
Light Source Tungsten lamp
Light Detector Silicon Photocell with narrow band interference filter @ 610 nm
Method Fehling Method
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
Mi553A-0 RS reagent A 1 test tube
Mi553B-0 RS reagent B 1 ml
Optional Reagents
Code Description Quantity/test
Mi553-0 Charcoal 2 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 7 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.
• For dosing the wine sample and the reagent, we
recommend to use the supplied Milwaukee
automatic pipettes Mi0026 (200 PL) and
Mi0024 (1000 PL).
For a correct use of the Milwaukee automatic
pipettes, please follow the related Instruction Sheet.
• 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).
USING VIALS
•Never insert hot vials into the instrument, or the cuvet holder may be damaged.
• In order to avoid reagent leaking and to obtain
most accurate results, it is recommended to
close the vial tightly with the supplied cap after
addition of reagents or sample.
• 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.
Milwaukee
automatic pipette

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DIGESTION
• At the end of the digestion period, the vials are still hot: allow the vials to cool to room
temperature.
MEASUREMENT PROCEDURE
SAMPLE PREPARATION FOR RED WINE
To remove interference of phenols, samples of
Red Wine must be treated with activated carbon.
• Fill one cuvet with 10 mL of Red Wine.
• Add 2 spoons of Mi553-0 Charcoal to the
cuvet.
• Cap the cuvet and mix vigorously for 2
minutes. Then wait for 3 minutes.
• Fold a filter disc twice as shown in the figure.
Separate one side from the other three to form
a cone. Insert the folded filter disc in the funnel.

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MEASUREMENT
Note: A single blank vial may be used more than once; the blank vial is stable up to one
week if stored in a dark place at room temperature. Always use the same lot of reagents for
blank and samples. For most accurate measurement run a blank for each set of mesurement.
Note: If the expected RS concentration is above 50.00 g/L (for example for must analysis),
it is recommended to dilute the sample 4 or 5 times with water.
• Remove the cap from two vials Mi553A-0
RS reagent A.
• Use the Mi0024 1000 μL automatic pipette to
add exactly 1 mL of Mi553B-0 RS reagent B to
each vial.
For a correct use of the automatic pipette
please follow the related Instruction Sheet.
• Use the Mi0026 200 μL automatic pipette to
add exactly 200 μl of wine sample to one vial
(Sample) and 200 μL of deionized water to
the other vial (Blank).
• Preheat the reactor to 105 °C (221°F). For a correct use of the reactor follow the
Reactor Instruction Manual.
Do not use an oven or microwave.
• Filter the treated wine into an empty cuvet.
This is the wine sample.
Note: if the filtered wine is still red, repeat the
above procedure.
wine
sample deionized water
Sample Blank