REFRACTOMETER FOR WINE fruit sugar meter

PORTABLE OPTICAL REFRACTOMETER

With the refractometer for viticulture you will be able to determine the sugar content in the must and consequently the potential alcohol content in the wine. The refractometer for viticulture has reading scales in ° Oe, sucrose / brix and KMN / babo. All these units measure with the same principle, according to which 16.5 g of sugar produces 1% alcohol. In Germany the weight of the must is a determining criterion of quality and is used for the classification of wine. At the beginning of the 19th century, the German mechanic Ferdinand Oechsle of Pforzheim invented the scale which bears his name and which determines the specific weight of the must. 1st Oechsle in the scale of the refractometer for viticulture corresponds to a specific weight which is 1 g / kg above that of water, which means 1.001.
In Austria August von Babo developed the Klosterneuburg must scale. This scale allows to check the sugar content in the grape must in percentage of weight. The most accurate conversion to degrees Oechsle is made using the formula "1 KMW = 5 ° Oe". The winemaker will be the person in charge of making this combination.