Analytical techniques have become a valuable tool of modern winemakers. The definition and the processing techniques to obtain the desired wine colour are of key importance. The right decisions taken during maturation of the grapes, processing, aging and blending, all strongly influence the final resulting wine colour.

The colour of wine is always read after removal of suspended matter. There are mainly two colour components present, yellow and red but also a blue or green hue may appear. The colour hue is the ratio between the yellow colour concentrations over the red one, and is an indication about the degree of evolution.

HI83742 measures Colour Density (I.C.), Tint (O.D.420/O.D.525) and Total Phenols (g/L), and is equipped with three independent optical channels.  Extremely easy to use, this portable instrument allows quick and accurate analysis.

For further information, please contact Hanna Instruments on (03) 9769 0666 or email [email protected]