Hanna Pocket Refractometer for Analyzing Sugar (0-50% Brix) in Wine Must and Juice

The HI96811 is a rugged, portable digital refractometer Brix designed for sugar measurement of wine, juice and must.

The HI96811 digital refractometer Brix reports sugar content as % Brix and has a high accuracy of ±0.2%. The operation of the meter is simplified with only two buttons: one button is to calibrate with distilled or deionized water and the other to take a measurement. All readings are automatically compensated for temperature variations according to the ICUMSA Methods Book standard and displayed within a 1.5 second response time. The sealed flint glass prism and stainless steel well are easy to clean. Just wipe with a soft cloth in preparation for the next sample.

• Designed for wine sugar analysis
• Temperature Compensation algorithms based on sucrose solution
• 0 to 50% Brix range with an accuracy of +/- 0.2% Brix

Learn About the Hanna Instruments Wine Refractometer for Sugar in Must and Juice HI96811

The HI96811 Digital Wine Refractometer Brix converts the refractive index of wine, juice, or must sample to % Brix. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in refractive index with temperature for a percent by weight sucrose solution. Since the majority of sugar in grape juice and the must is fructose and glucose instead of sucrose, the reading is sometimes referred to as “Apparent Brix”. Typical grapes at harvest will be between 19-24% Brix or degrees Brix (^°Bx). The HI96811 is an easy-to-use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab.

Making a Standard % Brix (Sucrose) Solution

To make a Brix Solution, follow the procedure below:

• Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
• Tare the balance.
• Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker
• Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
• Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.

Example to prepare as 25% Brix solution:  

Refractive Index

The HI96811 digital refractometer Brix takes measurements based on a sample’s refractive index. Refractive index is a measurement of how light behaves as it passes through the sample. Depending on the sample’s composition, light will refract and reflect differently. By measuring this activity with a linear image sensor, the sample’s refractive index can be assessed and used to determine its physical properties such as concentration and density. In addition to the linear image sensor, the HI96811 uses an LED light, prism and lens to make measurement possible. Variations in temperature will affect the accuracy of refractometry readings, so the use of temperature compensation is highly recommended for reliable results. The HI96811 digital refractometer Brix contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book Standard for a percent by weight sucrose solution.

Features at-a-glance:

One-point calibration

• Calibrate with distilled or deionized water

Small sample size

• Sample size can be as small as 2 metric drops (100 μl)vv

Automatic Temperature Compensation (ATC)

• Samples automatically compensated for temperature variations

Quick, accurate results

• Readings are displayed in approximately 1.5 seconds

Dual-level LCD

• The dual-level LCD displays % Brix and temperature readings simultaneously

Stainless steel sample well

• Easy to clean and corrosion-resistant

Battery indicators

• Battery percent level remaining at startup and low battery indicator

Automatic shut-off

• To conserve battery life the meter shuts off automatically after three minutes of non-use

IP65 water-resistant protection

• Water-resistant ABS plastic casing designed to perform under laboratory and field conditions

Q&A

What is a digital refractometer for food used for?

A digital refractometer for food is used to measure the sugar concentration of liquid food products. It analyzes the refractive index of the sample and converts the result into % Brix, which represents the percentage of sugar dissolved in the solution. This type of measurement is commonly used in the production and quality control of foods such as fruit juices, honey, jams, sauces, and beverages. 

What does % Brix mean in food analysis?

% Brix indicates the percentage of sucrose by weight in a solution. For example, a reading of 10% Brix means that 10 grams of sugar are present in 100 grams of solution. Brix measurement is widely used in the food and beverage industry to evaluate sweetness, ripeness, and product consistency. 

How does a digital refractometer measure sugar content?

A digital refractometer measures how light bends, or refracts, when it passes through a liquid sample. The degree of refraction changes depending on the concentration of dissolved substances such as sugars. The instrument converts this refractive index into a direct Brix value using established reference tables. 

What types of food products can be tested with a digital refractometer?

Digital refractometers can be used to test a wide range of foods and beverages including fruit juices, energy drinks, soy milk, honey, jam, marmalade, soups, sauces, and other liquid or semi-liquid food products where sugar concentration needs to be monitored. 

How much sample is required for measurement?

Most digital refractometers require only a very small sample to perform a test. Typically, about two drops of liquid (approximately 100 µL) are enough to cover the measuring prism and obtain an accurate reading. 

How quickly does a digital refractometer provide results?

Many portable digital refractometers provide readings within approximately 1.5 seconds after the sample is placed on the prism. This allows for fast testing in both laboratory and field environments. 

Does temperature affect Brix measurements?

Yes, temperature can influence refractive index measurements. For this reason, many digital refractometers include automatic temperature compensation (ATC), which automatically adjusts the reading to maintain accuracy when the sample temperature varies. 

Why is measuring sugar concentration important in food production?

Monitoring sugar concentration helps ensure consistent taste, product quality, and proper processing conditions. In many food applications, Brix levels are used to determine fruit ripeness, control formulation during production, and maintain quality standards in finished products. 

QUICK TIP:

HI96811, HI96813, and HI96814 convert the refractive index of the sample to sucrose concentration in units of percent by weight, % Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”.

Learn more in the Instruction Manual / Quick Start Guide