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Measuring pH in shampoo

Published 18. December 2015

Shampoo is a hair care product used for removal of dirt, dandruff, skin particles, oils and other contaminated particles.

As the scientists behind hair care progressed, manufacturers synthesized chemical additives for use in shampoo as fragrance, foaming agents, and colored dyes. Shampoo is now created and structured towards various hair types, as well as to achieve a certain end result, such as the reduction of dandruff or greasy hair. Both the synthetic and natural ingredients used in a shampoo dictate the pH of that particular product. The pH of a shampoo will alter the natural pH of skin and hair, which ideally falls between pH 3 and 5 and pH 4 and 5, respectively, thereby affecting their physical and chemical makeup.





HANNA Instruments offers to winemakers a wide range of products for wine analysis. Among our products you can find titration systems, photometers, benchtops and portable meters, turbidity meters and electrodes for measuring pH, copper, iron, tartaric acid, colours and phenol in wine.

wine hanna first page

Hanna products for wine analysis.

When is the best time to harvest?

In order to choose the best period for harvesting, it is necessary to weigh the balance between acid and sugar in the grapes.

During the ripening of the grapes the quantity of the acids present reduces, while the amount of sugar increases. The ideal time to harvest would be when these two substances are balanced.

Therefore, the grape maturation is a crucial factor for the quality of musts and consequently the wine:

  • In case you would like to get wine with a higher amount of acid, like with white wines, you should start harvesting earlier
  •       In case you would like to get wine with a higher sugar content, like with red wines, you should start harvesting later on

What is the best method to measure the amount of sugar present in wine?

Usually, this measurement is carried out with a mechanical method or with a densimeter and transparent cylinder.

We propose you to use our refractometers, which measure the refractive index of liquids. Such a method has two advantages:

  •          Only a couple of drops of juice from the berries are required for the measurement
  •          The method is very fast. The measurements can be made in a few seconds.

Why is it important to measure the amount of sulfur dioxide in wine?

Sulphur dioxide is the last line of defense against oxidation and it is therefore required to constantly monitor it.

Why is it important to measure the amount of ammonia present in wine?

The quantity of ammonium ions during the alcoholic fermentation will initially decline drastically. After that it will regrow again after the lactose fermentation as lactic yeasts release ammonia nitrogen. This is especially true in red wine.

Why is it important to measure the total acidity of  wine?

Acids usually develop during the ripening of the grapes and the fermentation process. The amount of acid present in wine is small in the case of warm seasons of maturation or in the event that the grapes come from warmer regions. Acids are preferred, in case that they are in the correct proportion, because they give the wine a lot of character.

Whatacidspredominate in wine

In wine three acids are predominant: tartaric acid, malic acid and citric acid.  The tartaric acid is the main acid in the wine and contributes to the conservation and the structure of it.



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