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Weight ratio

See under must weight.

Unit of measurement to represent the relative density or specific gravity of grape must, which is the mass (weight) in relation to the volume. This mass, also called extract, consists of the dissolved substances in the grape must. This is mainly sugar (fructose, glucose), but also acids, minerals, phenolic compounds, proteins and others (these substances are then partly found in the total extract of the wine). The specific gravity of grape must is always greater than 1.0 (water), the difference is largely due to the sugar content. The difference between the "weight of a certain volume of must" and the "weight of the same volume of water" is called the weight ratio. The measurement is made by means of areometer (plummet), pycnometer and refractometer (light refraction).

Mostgewicht - Messvorgang und Refraktometer

Units of measurement

Different units of measurement are used in different countries; the most common are:

Klosterneuburger Mostwaage (KMW).

This method was developed by August-Wilhelm Freiherr von Babo (1827-1894) in 1861 at the Klosterneuburger Weinbauinstitut on the basis of the saccharometer invented by Carl Joseph Balling (1805-1868). This unit of measurement is mainly used in Austria, Hungary, Italy and some eastern states. The KMW scale is calibrated to a temperature of 20 °C. The exact conversion of KMW into Oechsle = KMW x (4.54 plus 0.022 x KMW); roughly KMW x 5. The conversion formulas of KMW degrees into alcohol content are a rough determination and only relatively accurate between 16 and 21 KMW:

  • 1 KMW = 10 grams or 1% sugar in 1000 grams must.
  • 1 KMW corresponds to 4.98 Oe or 0.65 Bé (KMW/1.53)
  • (KMW - 4) x 0.85 = % vol alcohol for white wine
  • (KMW - 4) x 0,80 = % vol alcohol for red wine

Oechsle (Oe)

The method developed by Christian F. Oechsle (1774-1852) in the 1820s, or the unit of measurement named after him, is mainly used in Germany, Luxembourg and Switzerland. The Oechsle scale is usually calibrated to a temperature of 17.5 °C. One degree Oechsle (Oe) is defined as the increase in weight of 1000 millilitres of must by 1 gram. A litre of must with 50 Oe weighs 1050 grams.

Brix or Brix-Balling (Bx)

The method developed by Adolf F. Brix (1798-1870) in 1870 or the unit of measurement named after him is mainly used in English-speaking countries. The unit of measurement Balling, also used in...

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