This is a simple, fast, and affordable automatic mini titrator designed for testing formol number in wines or fruit juices. Based on an acid-base titration method, this mini titrator uses an optimized pre-programmed method of analysis with a powerful algorithm that determines the completion of the titration reaction by the use of a glass body pH electrode.  The unit incorporates a precision piston style dosing pump that adjusts the volume of dosing dynamically based on the voltage change. This dosing system reduces the amount of time required for the titration while providing for a highly accurate determination of the amount of titrant used.  This mini titrator is supplied complete with all the materials necessary to perform low and high range formol measurements. All chemicals are premixed and prepackaged including standardized titrants, reagents and pump calibration solution. There is no need for volumetric glassware or analytical balances.

The content of amino acids and other nitrogen compounds in fruit juices and wines is expressed as total assimilable nitrogen and is determined by the formol method using an acid-base titration. The formol number (also known as formol index) is a parameter used for evaluation of the quality of fruit juices and wines.

In wines, the concentration of alpha amino acid in grapes change as a function of maturity and crop load (yield to vine size ratio). The concentration increases with fruit maturation and decreases with crop load. In the fermentation of wine, there is a minimum amount of amino acid and other nitrogen compounds (e.g., 150 to 200 mg/L of yeast assimilable nitrogen) that has to be present in the must/juice. Too low of an amount will result in a stuck fermentation in which there is not enough nitrogen for the yeast to thrive. Because of the importance of nitrogen in fermentation, it is desirable to determine the nitrogen concentration before fermentation.

In fruit juices, the formol nitrogen number is one of the basic parameters measured to determine quality. Depending on the type of fruit, the number can increase or decrease with maturity. In orange and grapefruit juice, lower values are observed when the fruit is not suitably mature or there has been frost damage. In pineapple juice, a low number could be indicative of over-dilution with water or a disproportionate amount of the core was used. To determine the adulteration of fruit juices, the formol number, along with the chromatography characterization of amino acids, can be used.

This unit is supplied with a glass body pH electrode. This electrode is refillable and features a double junction, minimizing the contamination of the electrode. This versatile electrode has a spherical sensing glass bulb that provides a wide surface of contact with a wine or fruit juice sample. The unit uses a piston driven burette pump. This type of dosing system uses a motor in which each dose is very precisely controlled and the volume dispensed is accurately determined. The built-in stirrer is automatically maintained at a speed of 600 rpm, regardless of the viscosity of the solution being titrated.

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