TRADITIONAL ANALYSIS INSTRUMENTS
To determine alcohol, acidity and SO2 in your vinegars, wines, alcohols and mashes.
ACIDITY DETERMINATION
By means of titration the acidity concentration in the ACETATOR but also in the connected tanks can be determined quickly and precisely.
FRINGS provides an easy-to-use, robust solution, the main component of which is a quality digital burette together with the necessary practical accompanying equipment.
ALCOHOL DETERMINATION
This set consists of a dosage and neutralization apparatus, a distillation apparatus and the necessary spindles (alcoholometer) to determine the alcohol in your vinegars in the traditional way.
SO2 DETERMINATION
Strongly sulfurized wines cannot normally be used for vinegar fermentation. Therefore, the delivered raw wine should always be tested for SO2.
The “Rebelein” method is suitable for this purpose. FRINGS supplies a complete analysis set for carrying out this examination.
CONTACT
Team vinegar
