Oenological analysis
The importance of measuring nutrients in spirulina
Imacimus K-Vi
Imacimus K-Vi is the fastest and most accurate oenological analysis tool on the market used to measure potassium and pH in wine.
The imacimus K-Vi analysis system allows direct measurement of the exact concentration and potassium in grapes, resulting in rapid analysis and increased reliability.
K-Vi is based on the potentiometric technique of the selective electrode, simple and effective, able to perform analysis in a few seconds simply with a quick calibration, similar to pH measurement.
The impact of potassium levels on wine quality
The benefits of using potassium measurements in winemaking
Direct measurement of potassium in grapes
- Type: ISE Meter
- No sensors: 1 - Potassium
- Analysis technique: Calibration and direct measurement
- Number of samples: More than 200
- Results: mg/L or mmol/L
- Range: 0/5g/LK+
- Resolution: 0.1g/L K+
- Time per sample: < 2 min Minimum sample volume: 10 mL
- Logging capacity: 100,000 samples
- Power consumption: 5V / 1 A
Simplicity of measurement
The measurement of wine samples with K-Vi is a simple process, which can basically be summarized in 3 steps:
Sample preparation The wine aliquot (5 ml) is taken and 1/4 is made.
The 2-point electrode calibration sensor calibration is calibrated following the software instructions.
Measurements.
The probe is inserted into the sample and in 1 minute you have the result.
You can perform multiple measurements with a single calibration.
Potassium in wine
Wine contains different dissolved salts, especially potassium, calcium, iron and copper salts, among others.
These elements can give rise to instability phenomena, but the most important is due to the potassium cation.
It is capable of forming a bond with tartaric acid to form potassium bitartrate.
Upon reaching a predetermined concentration of potassium bitartrate it can precipitate, leading to a decrease in total acidity and a slight increase in the pH of the wine.
The tartaric stability of wine remains one of the main problems that can affect its marketability.
Consumer demand tends to be for biologically and chemically stable wines.
For this reason, it is essential to monitor the level of potassium in the wine using the most advanced enological analysis tools such as Imacimus K-Vi, to know the bitartrate levels and avoid unwanted precipitation.
