Completely automatic oenological analyzer be used together with the Gibertini electronic distilling unit DEE and the steam generator VADE (according to EEC Regulation N. 2676/90) to determine: on the distillate: the gross and correct volatile acidity the total sulphur dioxide content on the wine: the total acidity the free sulphur dioxide on white, rosé and red wines: these are measured after treatment with SO2 BUBBLE accessory Repeatability: for the volatile acidity: 0.04 g/l for the total sulphur dioxide: 6 mg/l for the total acidity: 0.07 g/l for the free sulphur dioxide: 2 mg/l Operation: Automatic colorimetric titration: the instrument records the colour changes of the indicators defining the end-point of the titration. Time of analysis (distillation or bubble processes not included) (indicative values depending on the sample) Correct volatile acidity: 5-6 minutes Gross volatile acidity: 3-4 minutes Total sulphur dioxide: 4-5 minutes Total acidity and free sulphur dioxide: 2-3 minutes General characteristics Stainless steel cover Automatic indication of end of reactive Working capability (indicated values have been evaluated as per maximum values established by the EEC legislation on wines) Volatile acidity (maximum limit for red wines 1.20 g/l): about 60 analysis Total sulphur dioxide (maximum limit for white and rosé wines 210 mg/l): about 30 analysis Keyboard functions Tube filling Tube emptying Test Number Stirrer check Pump calibration Multiplication factor for calculus (for the volatile acidity) Language selection Sound signal check Iodine concentration value Analysis selection Bubble cycle timer selection Print Additional equipment supplied 6 glass containers for the reactions (security bottles covered by a special antisplinter film) with an electronic indicator of the level and drying valves to protect the solution from the air 1 container for bromothymol blue Two 300 ml flasks Two 10 ml flasks class A for pump calibration 2 Magnetic stirring bars Parallel output for printer Replaceable tubes Replaceable tips Instruction manual Optional equipment available on request Printer Sampler General requirements Mains supply voltage: 220 V -15% +10% (on request 110V) Operating temperature +10/+40 °C Consumption: ~ 50 VA Fuse: 1 AT Dimensions: 45x52x45 cm (wxdxh) Repeatability Advantages completely automatic system Reproducibility Advantages System operates independently of the operator’s subjectivity Cheapness Advantages Time saving compared to manual systems S02 BUBBLE – patented design To determine the free sulphur dioxide in red an very red wines and in musts. It allows extraction and bonding of the free sulphurous dioxide from wine into a water, colourless solution which can then be titrated with QUICK It also allows for a qualitative indication to be made of the presence of ascorbic acid based on the difference between the titration on wine and that on wine after treatment with S02 BUBBLE. General characteristics Automatic stop of bubble cycle Membrane pump with characterised flow.