vinmetrica SC-300 User manual

Quick Start Guide for Vinmetrica SC-300™ Kit
Set-Up:
For the first time set up, please see the ‘Setting up the instrument’ sec-
tion of the manual provided.
Free SO2Test:
1. Select SO2mode and press ENTER. Attach SO2
electrode. (Figure 1).
2. The value on the screen (current) should show a
value less than 50 (usually 0.00) and the green
PROCEED light should be illuminated.
3. Fill syringe with SO2titrant, set syringe to
the 5.0 mL line. (Figure 2).
4. Draw up a 25mL sample of wine or must
and dispense into the titration vessel. (Figure
3).
5. Using the transfer pipettes, add about 2mL
Acid Solution and 2mL Reactant solution to the
titration vessel.
6. Place SO2 electrode into the titration
vessel. Stir or swirl constantly holding
electrode in place. (Figure 4).
7. With a current less than 50 and the green
PROCEED light lit, go to step 8. If the
current is greater than 50 and/or the
STOP light is illuminated, no need to
proceed (you have less than 2ppm Free
SO2)
8. Titrate the sample by adding the SO2
Titrant dropwise from the syringe; be sure
to maintain constant, swirling motion.
9. Stop titrating when beeper sounds for 15
seconds (20 beeps), red “STOP”
light is on and the current exceeds
50; maintain swirling motion
throughout 20 beeps.(Figure 5).
10. Calculate Free SO2 ppm SO2= 20 *
V, Where V is 5mL minus the end-
point on the syringe (mL). (e.g.,
Figure 6 shows an endpoint of 1.0, so V is 5.0 - 1.0 = 4. So
ppm is 4 * 20 = 80).
Cap and seal all reagents and store in a dark, cool loca-
tion. When finished testing, rinse SO2electrode with DI
water and allow to air dry. For “Total SO2” please refer
to user manual.
Figure 1
Figure 2
Figure 5
Figure 6
Figure 3
Figure 4
Quick Start Guide for Vinmetrica SC-300™ Kit
Set-Up:
For the first time set up, please see the ‘Setting up the instrument’ sec-
tion of the manual provided.
Free SO2Test:
1. Select SO2mode and press ENTER. Attach SO2
electrode. (Figure 1).
2. The value on the screen (current) should show a
value less than 50 (usually 0.00) and the green
PROCEED light should be illuminated.
3. Fill syringe with SO2titrant, set syringe to
the 5.0 mL line. (Figure 2).
4. Draw up a 25mL sample of wine or must
and dispense into the titration vessel. (Figure
3).
5. Using the transfer pipettes, add about 2mL
Acid Solution and 2mL Reactant solution to the
titration vessel.
6. Place SO2 electrode into the titration
vessel. Stir or swirl constantly holding
electrode in place. (Figure 4).
7. With a current less than 50 and the green
PROCEED light lit, go to step 8. If the
current is greater than 50 and/or the
STOP light is illuminated, no need to
proceed (you have less than 2ppm Free
SO2)
8. Titrate the sample by adding the SO2
Titrant dropwise from the syringe; be sure
to maintain constant, swirling motion.
9. Stop titrating when beeper sounds for 15
seconds (20 beeps), red “STOP”
light is on and the current exceeds
50; maintain swirling motion
throughout 20 beeps.(Figure 5).
10. Calculate Free SO2 ppm SO2= 20 *
V, Where V is 5mL minus the end-
point on the syringe (mL). (e.g.,
Figure 6 shows an endpoint of 1.0, so V is 5.0 - 1.0 = 4. So
ppm is 4 * 20 = 80).
Cap and seal all reagents and store in a dark, cool loca-
tion. When finished testing, rinse SO2electrode with DI
water and allow to air dry. For “Total SO2” please refer
to user manual.
Figure 1
Figure 2
Figure 5
Figure 6
Figure 3
Figure 4

Calibration of pH:
1. With the pH electrode attached, select CAL
mode by pressing the MODE button.
2. Unscrew the storage vial and rinse the pH elec-
trode with distilled water. Insert into vessel contain-
ing either member of your pH calibration set (either
pH 4 or pH 7 solution). (Figure 1)
3. The instrument will display the apparent pH
value and the “CAL” LED flashes when calibration
for this value is ready. Press
ENTER to accept the calibration (Figure 2).
4. The display should read ’Good CAL’ and four
beeps are rapidly sounded to indicate success. If an
error occurs, the screen will read ’BAd CAL’ and a
single beep will sound. The instrument will wait for
a stable pH level. Repeat step 3.
5. Rinse the electrode and place
it in the second member of the calibration set.
Repeat the process until the ’Good CAL’
message displays.
6. Navigate to either pH or TA using the MODE
button (Figure 3).
Cap and seal all reagents and store in a dark,
cool location. When finished testing, return pH electrode to pH
storage solution vial and ensure vial is properly attached.
Measuring pH:
1. With the pH electrode attached, rinsed and the device properly
calibrated (see “Calibration of pH), select pH mode using the
MODE button.
2. Allow pH to stabilize approx 10-15 seconds and read the value.
Titratable Acidity (TA):
1. With the pH electrode attached and the device turned on and
calibrated (see “Calibration of pH), select TA mode using the
MODE button.
2. Fill syringe with TA titrant (0.133N NaOH) and set the plunger
at 5.0mL.
3. Place 5mL wine in the titration vessel and add about 15mL DI
water.
4. Rinse the electrode and place in the
titration vessel. The pH should be
4.00 or less.
5. Titrate by adding the TA dropwise
from the burette (Figure 4).
6. Stop when pH stays above 8.2 and the red light and beeper
sound for longer than 20 seconds.
7. Calculate TA
TA (g/L tartaric) = 2 * V
Where V is 5mL minus the endpoint on the syringe (mL).
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Figure 1
Figure 3
Figure 4
Figure 2
Calibration of pH:
1. With the pH electrode attached, select CAL
mode by pressing the MODE button.
2. Unscrew the storage vial and rinse the pH elec-
trode with distilled water. Insert into vessel contain-
ing either member of your pH calibration set (either
pH 4 or pH 7 solution). (Figure 1)
3. The instrument will display the apparent pH
value and the “CAL” LED flashes when calibration
for this value is ready. Press
ENTER to accept the calibration (Figure 2).
4. The display should read ’Good CAL’ and four
beeps are rapidly sounded to indicate success. If an
error occurs, the screen will read ’BAd CAL’ and a
single beep will sound. The instrument will wait for
a stable pH level. Repeat step 3.
5. Rinse the electrode and place
it in the second member of the calibration set.
Repeat the process until the ’Good CAL’
message displays.
6. Navigate to either pH or TA using the MODE
button (Figure 3).
Cap and seal all reagents and store in a dark,
cool location. When finished testing, return pH electrode to pH
storage solution vial and ensure vial is properly attached.
Measuring pH:
1. With the pH electrode attached, rinsed and the device properly
calibrated (see “Calibration of pH), select pH mode using the
MODE button.
2. Allow pH to stabilize approx 10-15 seconds and read the value.
Titratable Acidity (TA):
1. With the pH electrode attached and the device turned on and
calibrated (see “Calibration of pH), select TA mode using the
MODE button.
2. Fill syringe with TA titrant (0.133N NaOH) and set the plunger
at 5.0mL.
3. Place 5mL wine in the titration vessel and add about 15mL DI
water.
4. Rinse the electrode and place in the
titration vessel. The pH should be
4.00 or less.
5. Titrate by adding the TA dropwise
from the burette (Figure 4).
6. Stop when pH stays above 8.2 and the red light and beeper
sound for longer than 20 seconds.
7. Calculate TA
TA (g/L tartaric) = 2 * V
Where V is 5mL minus the endpoint on the syringe (mL).
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Figure 1
Figure 3
Figure 4
Figure 2