MISCO Digital Handheld Refractometer

Refractometer for Testing Sugars and Corn Syrups

From sucrose to high-fructose corn syrup a refractometer can measure it all.

For more than 100 years, refractometers have proven to be essential tools for measuring sugar concentration or dissolved solids. Simply and accurately test the concentration of various sugars from simple sucrose (Brix) solutions to high-fructose corn syrups with the MISCO Digital Refractometer. The MISCO Digital Refractometer has unrivaled precision and ruggedness and is equally at home in the quality lab or production floor. Nowhere else will you find as many refractometer sugar scales as in the MISCO scale library. If you don’t see exactly what you want, chances are pretty good we can make a custom scale for your specific sugar blend.

Pre-Configured Refractometers for Testing Sugar and Corn Syrup

Easy Order: Here are a few of the most popular sugar scale combinations and refractometer models. 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

CORN SYRUP 36 D.E. % Dry Sub.

Scale# 479
UoM: % Dry Substance
Range: 0 to 82
Resolution: 0.1
Precision: .1

CORN SYRUP 42 D.E. % Dry Sub.

Scale# 605
UoM: % Dry Substance
Range: 0 to 82
Resolution: 0.1
Precision: .1

CORN SYRUP 43 D.E. % Dry Sub.

Scale# 503
UoM: % Dry Substance
Range: 0 to 82
Resolution: 0.1
Precision: .1

CORN SYRUP 62 D.E. % Dry Sub.

Scale# 613
UoM: % Dry Substance
Range: 0 to 84
Resolution: 0.1
Precision: .1

CORN SYRUP 63 D.E. % Dry Sub.

Scale# 527
UoM: % Dry Substance
Range: 0 to 85
Resolution: 0.1
Precision: .1

CORN SYRUP 95 D.E. % Dry Sub.

Scale# 551
UoM: % Dry Substance
Range: 0 to 85
Resolution: 0.1
Precision: .1

CORN SYRUP HF 42, % Dry Sub.

Scale# 567
UoM: % Dry Substance
Range: 0 to 85
Resolution: 0.1
Precision: .1

CORN SYRUP HF 55, % Dry Sub.

Scale# 575
UoM: % Dry Substance
Range: 0 to 85
Resolution: 0.1
Precision: .1

Fructose % w/w

Scale# 052
UoM: % w/w
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Glucose/Dextrose % w/.w

Scale# 053
UoM: % w/w
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Honey (g/cm3)

Scale# 327
UoM: Density (g/cm3)
Range: 1.359 to 1.443
Resolution: 0.001
Precision: 0.0005

Honey Specific (D20/20)

Scale# 326
UoM: Specific Gravity (D20/20)
Range: 1.3616 to 1.4457
Resolution: 0.001
Precision: 0.0005

Invert Sugar % w/w

Scale# 054
UoM: % w/w
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Mannitol % w/w

Scale# 199
UoM: % w/w
Range: 0 to 15
Resolution: 0.1
Precision: 0.1

Mannitol (D20/20)

Scale# 200
UoM: Specific Gravity (D20/20)
Range: 1.000 to 1.055
Resolution: 0.001
Precision: 0.0005

Mannitol Solute g/L

Scale# 201
UoM: Solute g/L
Range: 0 to 158
Resolution: 1
Precision: 1

Maple Syrup < 30 °C BRIX

Scale# 306
UoM: BRIX
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Maple Syrup < 86 °F BRIX

Scale# 304
UoM: BRIX
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Maple Syrup > 30 °C BRIX

Scale# 307
UoM: BRIX
Range: 0 to 85
Resolution: 1
Precision: 0.5

Maple Syrup > 86 °F BRIX

Scale# 305
UoM: BRIX
Range: 0 to 85
Resolution: 1
Precision: 0.5

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

Sucrose Weight/Gallon

Scale# 438
UoM: Weight/Gallon
Range: 8.32 to 11.77
Resolution: 0.001
Precision: .005

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

SUCROSE - ASH Content % w/w

Scale# 634
UoM: % w/w
Range: .0000 to .3400
Resolution: 0.01
Precision: .0001

Sucrose (D 20/20)

Scale# 436
UoM: Specific Gravity (D 20/20)
Range: 1.0000 to 1.4147
Resolution: 0.0001
Precision: .0004

Sucrose (g/cm3)

Scale# 437
UoM: Density (g/cm3)
Range: 0.998 to 1.4119
Resolution: 0.0001
Precision: .0004

Sucrose Baume (20°C)

Scale# 441
UoM: Baume (20°C)
Range: 0 to 42.5
Resolution: 0.01
Precision: .05

Sucrose Lbs. Solids / Gallon

Scale# 439
UoM: Lbs. Solids / Gallon
Range: 0.00 to 9.42
Resolution: 0.01
Precision: .01

Sucrose Plato

Scale# 440
UoM: Plato
Range: 0 to 30
Resolution: 0.1
Precision: .1

BRIX

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

BRIX

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

Beer (Brix/Sucrose)

Scale# 799
UoM: Brix (Beer)
Range: 0 to 30
Resolution: 0.1
Precision: 0.1

Beer (Wort) (D20/20 °C)

Scale# 802
UoM: Specific Gravity (D20/20)
Range: 1.000 to 1.127
Resolution: 0.001
Precision: 0.001

Beer (Wort) (D60/60 °F)

Scale# 803
UoM: Specific Gravity (D60/60)
Range: 1.000 to 1.128
Resolution: 0.001
Precision: 0.001

Beer (Wort) Brewer's Points

Scale# 804
UoM: Brewer's Points
Range: 0 to 127
Resolution: 0.1
Precision: 0.5

Beer (Wort) Dissolved Solids

Scale# 800
UoM: Dissolved Solids (Sugars)
Range: 0 to 30
Resolution: 0.1
Precision: 0.1

Beer (Wort) Plato

Scale# 801
UoM: Plato
Range: 0 to 30
Resolution: 0.1
Precision: 0.1

Ethanol % v/v @ 60 °F <

Scale# 680
UoM: % v/v @ 60 °F <
Range: 0 to 77
Resolution: 0.1
Precision: 0.2 / 0.2 / 1.0

Ethanol % v/v @ 60 °F >

Scale# 684
UoM: % v/v @ 60 °F >
Range: 94 to 100
Resolution: 0.1
Precision: .25

Ethanol % v/v 20°C <

Scale# 031
UoM: % v/v @ 20 °C <
Range: 0 to 76
Resolution: 0.1
Precision: 0.2 / 0.2 / 1.0

Ethanol % w/w <

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

Ethanol (Beer) % v/v @ 20°C

Scale# 805
UoM: % v/v @ 20°C
Range: 0 to 30
Resolution: 0.1
Precision: 0.2

Ethanol (Beer) % v/v @ 60°F

Scale# 807
UoM: % v/v @ 60°F
Range: 0 to 30
Resolution: 0.1
Precision: 0.2

Ethanol (D20/20) <

Scale# 033
UoM: Specific Gravity (D20/20) <
Range: 1.000 to 0.869
Resolution: 0.001
Precision: 0.001

Ethanol (D60/60) <

Scale# 681
UoM: Specific Gravity (D60/60) <
Range: 1.000 to 0.871
Resolution: 0.001
Precision: .001

Ethanol (D60/60) °F >

Scale# 683
UoM: Specific Gravity (D60/60) >
Range: 0.794 to 0.820
Resolution: 0.001
Precision: .001

Ethanol g/cm3 >

Scale# 687
UoM: Density g/cm3 >
Range: 0.789 to 0.818
Resolution: 0.001
Precision: .001

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# 034
UoM: Proof @ 20 °C <
Range: 0 to 153
Resolution: 1
Precision: 0.5

Ethanol Proof 20°C >

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

Sucrose (g/cm3)

Scale# 437
UoM: Density (g/cm3)
Range: 0.998 to 1.4119
Resolution: 0.0001
Precision: .0004

Sucrose Plato

Scale# 440
UoM: Plato
Range: 0 to 30
Resolution: 0.1
Precision: .1

Honey % Moisture

Scale# 325
UoM: % Moisture
Range: 13 to 30
Resolution: 0.1
Precision: 0.06

Honey % Soluble Solids

Scale# 324
UoM: % Soluble Solids
Range: 75 to 87
Resolution: 0.1
Precision: 0.06

Honey (g/cm3)

Scale# 327
UoM: Density (g/cm3)
Range: 1.359 to 1.443
Resolution: 0.001
Precision: 0.0005

Honey Specific (D20/20)

Scale# 326
UoM: Specific Gravity (D20/20)
Range: 1.3616 to 1.4457
Resolution: 0.001
Precision: 0.0005

Maple Syrup < 30 °C BRIX

Scale# 306
UoM: BRIX
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Maple Syrup < 86 °F BRIX

Scale# 304
UoM: BRIX
Range: 0 to 85
Resolution: 0.1
Precision: 0.1

Maple Syrup > 30 °C BRIX

Scale# 307
UoM: BRIX
Range: 0 to 85
Resolution: 1
Precision: 0.5

Maple Syrup > 86 °F BRIX

Scale# 305
UoM: BRIX
Range: 0 to 85
Resolution: 1
Precision: 0.5

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

Sugars (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.