we offer a wide range of handheld refractometers tailored for the diverse needs of the food and beverage industry. Our instruments provide quick, accurate, and reliable measurements to support quality control and product consistency from raw ingredients to final packaging.
Brix Refractometers
Designed to measure sugar concentration (°Brix) in fruit juices, soft drinks, syrups, and other liquid foods. Ideal for controlling sweetness, ripeness, and formulation precision.
Salinity Refractometers
Used to test the salt content in sauces, soups, pickling solutions, and brines. Essential for taste balance, food safety, and shelf-life control.
Honey Refractometers
Specifically calibrated to measure the water content and sugar concentration in honey. Ensures proper moisture levels to meet quality standards and prevent fermentation.
Wine Refractometers
Monitor Brix levels and alcohol content during the wine-making process. Helps determine grape maturity, track fermentation, and optimize flavor development.
All models feature high-quality optical glass prisms, durable copper housings, and portable, power-free operation—making them ideal for use in production lines, kitchens, wineries, and field settings.
Let our instruments support your pursuit of precision and excellence in food and beverage production.
Brix Refractometers
| Categories | Suitable Samples | Measurement sample range | RI/Brix | Materials | Model |
| Low Concentration Models |
Sugar-free soda, low-sugar tea drinks, leafy greens, lemons, low-sugar yogurt in the late fermentation stage, yogurt drinks |
Brix 0-5% | 1.330-1.336 | Using solid copper for key parts like the prism base and eyepiece | RHB-5A |
|
Honey water, tomato sauce, salad dressing, soy sauce |
Brix 0-10% | 1.330-1.348 | RHB-10A | ||
|
Citrus fruits, peaches, pears, low-alcohol fruit wine, beer |
Brix 0-18% | 1.330-1.361 | RHB-18A | ||
|
Low-sugar jam, rice wine |
Brix 0-20% | 1.330-1.364 | RHB-20A | ||
| Standard Models |
Apple, pear, strawberry, watermelon, tomato, carrot juice, pumpkin juice, freshly squeezed fruit juice,beverages, wine grapes, sweet milk, yogurt, ice cream mix |
Brix 0-32% |
1.330-1.385 | Using solid copper for key parts like the prism base and eyepiece |
RHB-32A |
|
Concentrated orange juice, fruit-flavored syrup, candied fruits, pickles, malt syrup, fillings |
Brix 0-55% |
1.330-1.431 | RHB-55A |
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| High Concentration Models |
Corn syrup, glucose syrup, invert syrup, regular jam, jelly, preserved fruits |
Brix 28-62% | 1.376-1.447 | Using solid copper for key parts like the prism base and eyepiece | RHB-62A |
|
Concentrated grape juice, concentrated apple juice, gummy candies |
Brix 0-80% | 1.330-1.496 | RHB-080A |
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|
Pure honey, hard candies, icing sugar |
Brix 45-82% | 1.411-1.523 | RHB-82A |
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High maltose syrup, industrial-grade glucose syrup, preserved fruits, concentrated honey
|
Brix 58-90% Baume 38-43 Water 12-27% |
1.437-1.491 |
RHB-90A | ||
|
Sugar cube |
Brix 58-92% | 1.437-1.518 | RHB-92A | ||
|
Multi-Purpose Models |
Lychee, longan, mango, jackfruit, sugar-apple , papaya, grape, persimmon Concentrated fruit juice, concentrated syrup drinks, honey water |
Brix 0-40% Baume 0-50 |
1.330-1.400 | Using solid copper for key parts like the prism base and eyepiece | RHB-40A |
| Natural honey, medium-concentration syrup, monitoring the sugar content of grape juice before wine fermentation | Refractive Index 1.435-1.52ND |
1.435-1.52 | RHN1.44-1.52A | ||
| Seasoning sauces, marinated products, compound flavored beverages, salt solutions for processing, salted seafood, grapes, persimmons, lychees, fruit juices, low-sugar sodas | Brix 0-32% Salinity 0-28% |
1.330-1.385 | RHBS-28A | ||
| Wine ,lychees, longans, and mangoes, high-sugar fruit juice drinks, low-alcohol fermented wines, and alcohol-containing seasoned foods | Brix 0-40% Alcohol 0-25% |
1.330-1.400 | RHW-25bA | ||
| Grape juice, concentrated fruit juices and syrups, honey and dried fruits, wine,seasoning sauces, wine-soaked fruits | Brix 0-20% Alcohol 0-80% |
1.330-1.364 | RHW-80aA | ||
|
Summary of Recommendations: For professional low-sugar product testing (such as sugar-free beverages, berry cultivation): Low-concentration models are more accurate. For food processing (such as syrup and jam production): High-concentration models or the RHB-55A standard model are suitable. |
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Salinity Refractometers
| Categories | Suitable Samples | Measurement sample range | Materials | Model |
| Salinity | Low-salt pickled vegetables, mild-tasting sauces, soups, seasoning sauces, and other liquid foods with low salt content | Salinity 0-100‰ Salt density 1.000-1.070 g/mL |
Using solid copper for key parts like the prism base and eyepiece | RHS-10A |
| Medium to high-salt cured meats, high-salt sauces, brine from salted foods such as pickles and preserved vegetables | Salinity 0-28% | RHS-28A | ||
| Seasoning sauces, marinated products, compound flavored beverages, salt solutions for processing, salted seafood, grapes, persimmons, lychees, fruit juices, low-sugar sodas | Brix 0-32% Salinity 0-28% |
RHBS-28A | ||
| Summary of Recommendations: For measuring low-salt products, choose RHS-10A. For measuring medium-high salt products, choose RHS-28A. For products that need to measure both sugar and salt, choose RHBS-28A. |
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Honey Refractometers
| Categories | Suitable Samples | Measurement sample range | Materials | Model |
| Honey | Various natural honeys, high-concentration syrup-based foods | Brix 58-90% Baume 38-43 Water 12-27% |
Using solid copper for key parts like the prism base and eyepiece | RHB-90A |
| Honey and honey products, other low-moisture and high-sugar foods such as jam and fruit paste | Water 13-25% | RHH13-25A | ||
| Unripe honey, honey processed products, honey-containing mixed foods | Honey 12-30 | RHH12-30A |
Wine Refractometers
| Categories | Suitable Samples | Measurement sample range | Materials | Model |
|
Grapes Beer Alcohol |
Beer, wine, rice wine, fruit wine, alcoholic beverages | Alcohol 0-25% | Using solid copper for key parts like the prism base and eyepiece | RHW-25A |
| Low-alcohol fermented wines and monitoring of brewing processes, alcohol-containing syrup-based drinks | Alcohol 0-25% Baume 0-20 |
RHW-25aA | ||
| Wine ,lychees, longans, and mangoes, high-sugar fruit juice drinks, low-alcohol fermented wines, and alcohol-containing seasoned foods | Alcohol 0-25% Brix 0-40% |
RHW-25bA | ||
| Liquor, whiskey, vodka, alcoholic solvents or additives | Alcohol 0-80% | RHW-80A | ||
| Grape juice, concentrated fruit juices and syrups, honey and dried fruits, wine,seasoning sauces, wine-soaked fruits | Alcohol 0-80% Brix 0-20% |
RHW-80aA | ||
| Wort during beer brewing, pre-fermentation grain juices such as malt beverages | Beer wort 1.00-1.10sg | RHW-1.10A | ||
| Summary of Recommendations: For measuring low-concentration alcohol, the RHW-25A is chosen. For measuring high-concentration alcohol, the RHW-80A is selected. For those who need to measure both sugar content and alcohol content, the RHW-25bA or RHW-80aA can be used. |
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Call Us: +86-28056201
Email: shawnlin@refractometer.com.cnEmail: sales@refractometer.com.cn
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