MISCO Digital Handheld Refractometer

Refractometer for Testing other Foods & Beverages

“If you can’t measure it, you can’t manage it.”

Here is a collection of additional food & beverage-related scales for MISCO digital refractometer programming. MISCO has thousands of measurement scales to choose from, and new scales are being added regularly to our programming library. If you don’t see any scales specific to your unique requirements, please contact us to discuss; we can probably develop one for your application.

Pre-Configured Refractometers for Food & Beverage

Easy Order: Here are a few of our most popular food & beverage refractometer, not classified elsewhere. If you require different programming, you can mix and match scales through the Flexible Custom Programming section below, or call customer service for assistance:

Flexible Custom Programming Options

MISCO Palm Abbe Digital Refractometers can be custom-programmed with up to 5 scales to your exact specifications. There are two easy online options to create your customized units from hundreds of measurement scales:

“Build Your Own” Tool

  1. Use the Industry, Application and Fluid filters to quickly find your scales.
  2. Click scale boxes to add scales to your device.
  3. Select Accessories
  4. Add To Cart

Order Refractometer by Scale#

  1. Browse the refractometer scale options in the dropdown tabs below and record the scale numbers you want.
  2. Type in your scale numbers on the Order by Scale# page.
  3. Select Accessories
  4. Add To Cart

BRIX

Scale# 004
UoM: BRIX
Range: 0 to 56
Resolution: 0.1
Precision: 0.1

BRIX

Scale# 003
UoM: BRIX
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Citric Acid % w/w

Scale# 113
UoM: % w/w
Range: 0 to 30
Resolution: 0.1
Precision: 0.1

Citric Acid (D20/20)

Scale# 114
UoM: Specific Gravity (D20/20)
Range: 1.000 to 1.135
Resolution: 0.001
Precision: 0.00029

Ethanol % w/w <

Scale# 032
UoM: % w/w <
Range: 0 to 70
Resolution: 0.1
Precision: 0.2 / 0.2 / 1.0

Ethanol Proof @ 60 °F <

Scale# 682
UoM: Proof @ 60 °F <
Range: 0 to 155
Resolution: 1
Precision: .5

Ethanol Proof @ 60 °F >

Scale# 685
UoM: Proof @ 60 °F >
Range: 186 to 200
Resolution: 1
Precision: .5

Ethanol Proof 20°C >

Scale# 038
UoM: Proof @ 20 °C >
Range: 186 to 200
Resolution: 1
Precision: 0.5

Sodium Chloride (ppt)

Scale# 078
UoM: Parts Per Thousands (ppt)
Range: 0 to 26.4
Resolution: 0.1
Precision: 1

Sodium Chloride Baume (20°C)

Scale# 702
UoM: Baume (20°C)
Range: 0 to 25
Resolution: 0.1
Precision: .1

Sodium Chloride (g/cm3)

Scale# 163
UoM: Density (g/cm3)
Range: 0.998 to 1.202
Resolution: 0.001
Precision: 0.001

Sodium Chloride (D20/20)

Scale# 075
UoM: Specific Gravity (D20/20)
Range: 1.000 to 1.208
Resolution: 0.001
Precision: 0.001

Sodium Chloride %w/w

Scale# 074
UoM: %w/w
Range: 0 to 26
Resolution: 0.1
Precision: 0.1

Sodium Chloride % Saturation

Scale# 168
UoM: % Saturation
Range: 0 to 100
Resolution: 1
Precision: 0.5

Sodium Chloride Freeze °C

Scale# 077
UoM: Freeze Point °C
Range: 0 to -21
Resolution: 1
Precision: 0.5

Sodium Chloride Freeze °F

Scale# 076
UoM: Freeze Point °F
Range: 32 to -6
Resolution: 1
Precision: .5

Sodium Chloride g/100 grams

Scale# 079
UoM: g/100 grams
Range: 0 to 26.4
Resolution: 0.1
Precision: 0.1

Sorbitol % w/w

Scale# 202
UoM: % w/w
Range: 0 to 15
Resolution: 0.1
Precision: 0.1

Sorbitol (D20/20)

Scale# 203
UoM: Specific Gravity (D20/20)
Range: 1.000 to 1.055
Resolution: 0.001
Precision: 0.0005

Sorbitol Solute g/L

Scale# 204
UoM: Solute g/L
Range: 0 to 158
Resolution: 1
Precision: 1

Soy Milk % Solids

Scale# 767
UoM: % Solids
Range: 0 to 20
Resolution: 0.1
Precision: 0.1

Soy Milk Protein Concentration

Scale# 768
UoM: Protein Concentration
Range: 0 to 9
Resolution: 0.1
Precision: 0.1

Splenda - Consumer % w/w

Scale# 332
UoM: % w/w
Range: 1 to 45
Resolution: 0.1
Precision: 0.1

Sucralose - Pure % w/w

Scale# 336
UoM: % w/w
Range: 0 to 28
Resolution: 0.1
Precision: 0.1

Selected Resource

Measuring Sodium Chloride Salt Brine Solutions with a Refractometer

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Refractometer Platform Choices

Inline-Process Refractometer:

The above scales are also available on any MISCO inline process refractometer or concentration sensors. They are made for continuous concentration measurement of process fluids.

MISCO Handheld Digital Refractometer:

MISCO has the most extensive refractometer scale library on the planet. Don't see what you want? Browse by handheld refractometer model or by refractometer application. Or give us a call. We can help!

From our Q&A Forum

Other Food & Beverage (4)

Can your digital refractometer be used to determine balling (sugars) in distillers mash? The standard has been to use a balling hydrometer. Also would there be one to determine alcohol in the fermenting mash? The max is around 9% by volume.

Our Palm Abbe digital refractometer is ideal for measuring the sugar content of mash for beer makers. You can use either the Brix scale or the balling scale for this. Once fermentation begins a refractometer cannot be used to “directly’ measure either the sugar content or the ethanol content since they will interfere with each other. However, there are some indirect methods using the Brix scale to monitor fermentation.

Hi, I just bought the Palm Abbe refractometer with 5 scales from you. I have tried it at our office but I cannot get it come to the right results. We are only going to measure total sugar content and alcohol in wines (finished wines). I have calibrated it with distilled water and it seems to measure water to 0.0 every time which is ok. As soon as i measure alcohol in red wine it always shows too high digits – up to 18-20% ABV and the sugar is always too high. What may the problem be in this case?

The problem is that you cannot directly measure the alcohol content in finished wine using a refractometer. Once fermentation begins ethanol and the residual sugar interfere with each other and prevent an accurate reading of either sugar content or alcohol content. The best method for determining the alcohol content in the wine is distillation. There are also some good methods of estimating alcohol and sugar content during fermentation and later in the finished wine. For more information, download a copy of our free guide, “Using Refractometers to Increase the Efficiency of Vineyard Management and Winemaking “Using Refractometers to Increase the Efficiency of Vineyard Management and Winemaking.”

We use your Palm Abbe PA201 digital refractometer for making sorbet, and love it! But we’re confused as to how it operates on solutions that contain sugar and alcohol in combination: the readings don’t seem to make sense. Is there a way to compensate for this?

Unfortunately it is not possible to measure sugar contents and alcohol content in combination in a sorbet or other solution using a refractometer. Refractometers are very good at measuring binary solutions (two-part), such as water and sugar, where water is a constant and sugar is a variable. However, a refractometer is not very good for measuring multi-component solutions such as water, sugar, and alcohol. When there are several different components in a solution, such as water, sugar, and alcohol, it is difficult to tell what the contribution is that each component makes to the total refractive index. So, if the refractive index changes, it is impossible to say, with any certainty, which of the component parts changed. A refractometer only measures the total refractive index of a solution and cannot selectively read the refractive index of one particular component. All water soluble fluids look the same to the refractometer. So, depending on the concentrations of the other constituents, it may be difficult to get an accurate reading of any one component.

How accurate is your refractometer when alcohol is present? Can I measure R.S. [residual sugar] in wine? thanks

Alcohol and sugar interferes with each other when measuring finished wine with a refractometer. You cannot measure the alcohol content in a finished wine directly using a refractometer, nor can you directly measure the residual sugar content. There are however, a couple of tricks that you can use to determine alcohol content and residual sugar content using a refractometer. These methods and more are discussed in detail in our technical bulletin, “Using Refractometers to Increase the Efficiency of Vineyard Management and Winemaking.