Units of measurement

The following units of measurement or terms relating to measurements, analyses, evaluations, statistics and volumes are relevant to the subject of wine. See also other lists of measurement-related terms under the keywords barrel types, surface measures, bottles, hollow measures and wine vessels.

Alcohol content to acidimetry

• Alcohol content (actual, potential, total, natural)
• Official test number (quality wine test Germany)
• Analytical testing (determination of ingredients by means of aids)
• Enrichment (addition of sugar to grapes and must)
• Aphrometer (determine carbon dioxide pressure)
• areometer (determine specific gravity or relative density)
• Ash (total of all minerals and trace elements in wine)
• Acidimetry (acidity or acid content)

BAC to yield

• BAK (blood alcohol concentration)
• Balling (unit of must weight)
• Baumé (unit of must weight)
• Brix (unit of must weight)
• Caudalie (length of finish in seconds)
• Chromatography (determination of ingredients)
• Cramer's cross - see under blending cross
• Deacidification (reduction of acidity)
• Yield (in kg grapes or in hl wine)

Volatile acids up to carbon dioxide pressure

• volatile acids (volatile acid types)
• FTIR spectrometer (chemical analysis of substances)
• total extract (amount of all ingredients)
• Total phosphorus (content)
• Total acid (amount of all acids)
• Glycosyl-glucose assay (determine flavouring substances)
• Grad (unit of measurement for different substances and states)
• Gradazione alcoolica (unit of measurement for potential alcohol content)
• Iodometry (reactions by iodine)
• KMW (Klosterneuburg must scale)
• Carbon dioxide pressure (in sparkling wines)

Lot to pycnometer

• Lot (assortment of wines)
• Metabolomics (chemical conversion of substances)
• Must weight (sugar content in grapes = potential alcohol content in wine)
• Nutritional value (ingredients of a food in kilocalories)
• Nominal volume (standardised indication of wine volume on e.g. bottles)
• Non-volatile acids (non-volatile types of acid)
• Oechsle (unit of must weight)
• optical rotation capacity (identification of substances)
• pH value (potentia Hydrogenii = potential hydrogen)
• Plato (unit of must weight)
• PNA-FISH (Peptide Nucleic Acid Fluorescence In Situ Hybridisation)
• Polarimeter (ratio of glucose and fructose)
• Ppm (Parts per million, unit of measurement for smallest quantities)
• Pycnometer (determination of relative density)

QDA to reducing sugar

• QDA (Quantitative Descriptive Analysis, analytical sensory testing)
• Rebelein method (determination of substances)
• Refractometer (refractive index, concentration of liquids)
• relative density (determine total extract and alcohol content)
• Residual sugar (residual sweetness, unfermented sugar)
• Residual sugar spindle (determine residual sugar)
• Reducing sugar (total amount of all sugars)

Acids to sugar content

• Acids (acidity, acidity level)
• sulphurous acid (sulphur content)
• sulphurisation (addition of sulphur)
• sensory testing (determination of ingredients by human senses)
• State test number (quality wine test Austria)
• Sweet reserve (addition of grape must to wine)
• Sweetening (addition of sugar in various forms to wine)
• Tensiometer (measurement of soil moisture)
• Titration (volumetry, determination of substances)
• Blending cross (Cramer's cross, blending of cuvées)
• Vinometer (determining alcohol content)
• Volume contraction (volume reduction by mixing several liquids)
• Volume percentage (spatial proportion of a substance in the total volume)
• Perception threshold (perception of a substance above a certain amount)
• Sugar (types of sugar)
• Sugar content (residual sugar, flavours)