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SKU HI99111 Category

Portable pH Meter for Wine Analysis - HI99111

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HI99111 is a portable, microprocessor-based pH and temperature meter. Main features include: extended pH and temperature ranges; waterproof and compact casing; large dual-line display; low battery detection; automatic pH calibration at one or two points within two memorized buffer sets (standard or NIST); selectable temperature unit (°C or °F).

The FC10483 pH probe features an open junction with Clogging Prevention System (CPSTM) technology, has a builtin temperature sensor for simultaneous temperature compensated pH and temperature readings, and also contains an integral pH sensor preamplifier to provide measurements impervious to noise and electrical interferences.

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• Simultaneous pH and temperature measurements on a large dual-line LCD display
• User-friendly two button design
• Application specific probe
• Durable IP67 waterproof casing
• Watertight probe connection
• Probe condition indicator

• Automatic pH calibration at one or two points within two memorized buffer sets (standard or NIST)
• On-screen calibration tags
• mV of pH measurement
for electrode check
• Selectable temperature unit (°C or °F)
• Auto-off function
• Battery life indication and
low battery detection

The Importance of pH in Wine Making

The pH of wine is important to determine because it will affect the quality of the final product in terms of taste, color, oxidation, chemical stability and other factors. Generally in winemaking, the higher the pH reading, the lower amount of acidity in the wine. Three important factors in determining the pH of wine include the ratio of malic acid to tartaric acid, the amount of potassium, and the total amount of acid present. Most wines optimally have a pH between 2.9 and 4.0, with values differing based on the type of wine. Values above pH 4.0 indicate that the wine may spoil quickly and be chemically unstable. Lower pH values allow the wine to stay fresher for a longer period and retain its original color and flavor. High pH wine is more likely to breed bacteria and become unsuitable to drink. For finished white wines, the ideal pH is between pH 3.00 and pH 3.30, while the final pH for red wine is ideally between pH 3.40 and pH 3.50. The optimal pH before the fermentation process is between pH 2.9 and pH 4.0. The pH of wine therefore not only affects the color of wine, but also the oxidation, yeast fermentation, protein stability, and bacterial growth
and fermentation




-2.00 to 16.00 pH / -2.0 to 16.0 pH


0.01 pH / 0.1 pH

Accuracy (@25°C/77°F)

±0.02 pH / ±0.1 pH


Automatic, one or two-point selectable bufferset standard:
4.01; 7.01; 10.01 or NIST: 4.01; 6.86; 9.18



±825 mV


1 mV

Accuracy (@25°C/77°F)

±1 mV



-5.0 to 105.0°C; 23.0 to 221.0°F


0.1°C; 0.1°F

Accuracy (@25°C/77°F)

±0.5°C (up to 60°C), ±1.0°C (outside);
±1.0°F (up to 140°F), ±2.0°F (outside)

Additional Specifications

Temperature Compensation

automatic, from -5.0 to 105.0°C (23.0 to 221.0°F)

Probe (included)

FC10483 preamplified pH and temperature probe with flat
tip, DIN connector and 1 m (3.3’) cab

Battery Type

1.5V AAA (3) approx. 1400 hours of continuous use

Auto off

user selectable: after 8 min, 60 min or disabled


0 to 50°C (32 to 122°F); RH max. 100%

Meter Dimensions

154 x 63 x 30 mm (6.1 x 2.5 x 1.2”)

Meter Mass (with batteries) 

196 g (6.91 oz.)

Case Ingress
Protection Rating


Ordering information

HI99111 is supplied with FC10483 pH/temperature probe with flat tip and Quick Connect DIN connector with 1m (3.3’) cable, pH 3.00 and 7.01 buffer sachets, HI700635 Cleaning solution for wine deposits sachets (2), HI700636 Cleaning solution for wine stains (2), 100 mL beaker, 1.5V AAA batteries (3), calibration certificate of meter, calibration certificate of probe, instruction manual and HI710142 rugged carrying case

Additional Informations

Additional information



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