Digital Refractometer for Measurement of Sugar in Wine °Baumé
The HI 96812 Digital Wine Refractometer is rugged, lightweight and waterproof for measurements in the lab or field.
This optical instrument employs the measurement of the refractive index to determine parameters pertinent to the wine industry.
The actual measurement of the refractive index is simple and quick and provides the vintner a standard accepted method for sugar content analysis. Samples are measured after a simple user calibration with deionized or distilled water. Within seconds, the instrument measures the refractive index of the grape must. These digital refractometers eliminate the uncertainty associated with mechanical refractometers and are ideal for fast, reliable measurements in the field.
HI 96812 has units of °Baumé. The °Baumé scale is based on density and was originally designed to measure the mass of sodium chloride in water. °Baumé is used in wine making to measure the sugar in must. The HI 96812 converts the %Brix reading to °Baumé based on the table found in the Official Methods of Analysis of AOAC International, 18th Edition. 1 °Baumé is approximately equal to 1.8 %Brix, and 1 °Baumé is roughly equivalent to 1 % alcohol when the wine is fully fermented.
Range Sugar Content 0 to 27 °Baumé
Temperature 0 to 80°C (32 to 176°F)
Resolution Sugar Content 0.1 °Baumé
Temperature ±0.1°C (0.1°F)
Accuracy (@20°C) Sugar Content ±0.1 °Baumé
Temperature ±0.3°C (0.5°F)
Compensation automatic between 10 and 40°C (50 to 104°F)
Measurement Time approximately 1.5 seconds
Volume 100 µL (to cover prism totally)
Light Source yellow LED
Sample Cell stainless steel ring and flint glass prism
Auto-off after 3 minutes of non-use
Enclosure Rating IP65
Battery Type /
Battery Life 9V / approximately 5000 readings
Weight 192 x 104 x 69 mm (7.6 x 4.1 x 2.7”) / 420 g (14.8 oz.)