Must Weights

Sugars

Sources:

• http://hannainst.com/hi96814-digital-refractometer-for-brix-oechsle-and-kmw-analysis-in-wine.html
• https://en.wikipedia.org/wiki/Oechsle_scale
• https://www.refractometer.eu/scales-for-sweetness-measuring
• http://www.musther.net/vinocalc.html
• http://web2.airmail.net/sgross/fermcalc/fermcalc_conversions.html
• http://www.misco.com/Downloads/MISCO-TB-WINE.pdf
• http://en.citizendium.org/wiki/Hydrometer
• https://en.wikipedia.org/wiki/Brix
• https://en.wikipedia.org/wiki/Must_weight
• http://www.austrianwine.com/our-wine/wine-law/klosterneuburg-must-weight-scale-kmw/
• http://en.foodlexicon.org/o0000010.php
• http://www.bacchus-barleycorn.com/catalog/article_info.php?articles_id=34
• http://www.fermentarium.com/homebrewing/how-to-calculate-the-alcohol-in-your-beer-wine-or-mead/
• https://www.winebusiness.com/tools/?go=winemaking.calc&cid=43
• https://en.wikipedia.org/wiki/International_Commission_for_Uniform_Methods_of_Sugar_Analysis

—

• 1.1 SG = 23.75 Bx = 23.55 Pt = 100 Oe = 13 Be = 261 g/L.
• 1.03827 SG = 100 g/L sugar.
• 1x Oechsle = 5x Brix
• 1x KMW = 1x Brix = 5x Oechsle?

Must Weight Examples:

TABLE

• °Brix
  • Adolph Ferdinand Wenzeslaus Brix
  • “Apparent Brix”
  • One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.
  • 1 degree Brix is equivalent to 1 gram of sucrose dissolved in 100 grams of water.
    • Correction from Malcolm R: Minor error: You state 1 degree Brix is equivalent to 1 gram of sucrose dissolved in 100 grams of water. and of course it is 1 g in 99 g water making 100 g of solution. Your previous comment is correct for Brix.
  • aka Balling and Plato.
  • A rough conversion between Brix, degrees Plato or degrees Balling and specific gravity can be made by dividing the number behind the decimal point which is often referred to as gravity points by 4. So a specific gravity of 1.048 has 48 gravity points. 48 divided by 4 is 12 degrees Plato, Balling or Brix. This conversion method is pretty accurate up to a specific gravity of 1.070 at this point the approximation begins to deviate from the actual conversion.
  • Balling > Brix > Plato.
  • Brix (°Bx) is a graduated scale, used on a hydrometer, which indicates the weight of sugar per volume of solution at a given temperature.
• °KMW – °Klosterneuburger Mostwaage (aka Babo)
  • Austria
  • °Oe = °KMW x [(0.022 x °KMW) + 4.54]
  • 1 °KMW is roughly equivalent to 1% Brix or 5 °Oe. °KMW is also known as °Babo.
  • The weight of the must measured as being 1 gram of sugar per 100 grams of grape must. 1° KMW roughly equals 5° Öchsle.
• °Oe – °Oechsle 
  • Ferdinand Oechsle
  • Germany, Switzerland, Luxembourg
  • °Oe = [(S.G.(20/20)) – 1] x 1000
  • Degree Oechsle show how much more 1 liter of must (grape juice) weighs compared to 1 liter of water.
  • °Oe = (density g/cm3 * 1000) – 1000
  • Oechsle (° Oe) scale is measuring the density of grape must, which is an indication of grape ripeness and sugar content used in winemaking. This measure is commonly used by winemakers to decide when to harvest grapes and to predict the maximal possible alcohol level of the finished wine. The Oechsle scale forms the basis of most of the German wine classification.
  • On the Oechsle scale, one degree Oechsle (° Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 °C and 1 kg (the mass of 1 litre of water). For example, must with a specific mass of 1084 grams per litre has 84° Oe.
• Baumé
  • France
  • Baumé(Bé°) is a hydrometer scale used to measure the specific gravity of liquids. It’s convenient because it gives winemakers an estimate of finished alcohol levels. Both Baumé (Bé°) and Brix (°Bx) scales give us a measure of soluble solids in grape juice.
• °NM (Normalizovaný Moštomer)
  • Czech Republic and Slovakia
• API Gravity
• Balling
  • Karl Balling
• Plato
  • Friz Plato
  • Plato (°P) is a scale that expresses the density as the percentage of sucrose by weight. It’s primarily used in brewing industry to measure density of beer wort in terms of percentage of extract by weight.
• Specific Gravity
• Actual Sugar Content
• KMV
• Potential Alcohol
• Dissolved solids
• Twaddell
• g/L Sugar
• Zeiss units
• Proof
• Gay-Lussac Scale (°GL)
• Tralles
• Wine Refractometer

From Jonathan Musther:

Gravity / Density Conversions:
Every value is calculated from specific gravity. If another value, such as Baume is provided, it is first converted to specific gravity, and then all other values are calculated from that.

Calculating °Brix from SG is based on an expression from a polynomial fit to a large data set:

brix = 143.254 * sg3 – 648.670 * sg2 + 1125.805 * sg – 620.389

Potential alcohol is calculated as discussed in the alcohol predicition section, with the assumption of a final gravity of 1.000, and a correction for DSOS of 0.007.

Oechsle has a simple relationship with SG:

oechsle = 1000 * (sg – 1.0)

Baume is also a simple relationship:

ba = 145 – (145 / sg)

Babo/KMW is also a simple relationship:

KMW = baume * 1.53

Grams per litre is obviously simply:

gl = 1000 * sg

Grams per litre of dissolved solids is calculated from the specific gravity, and the °Brix. Subtly, these measure different things, the specific gravity tells us the density of the liquid (grams per litre) and the °Brix tells us the dissolved solids (percentage mass of solute to solution – grams per 100 grams). This allows us to calculate the dissolved solids, thus:

dissolved solids = gravity * (brix * 10)

The gravity tells us how much 1 litre of the liquid weighs (in kg) – we then multiply this by the dissolved solids ratio to give dissolved solids per litre. ‘brix * 10’ simply corrects the °Brix value from being grams per 100 grams to being grams per kg. Thus, we time number of kg in one litre, by the number of grams dissolved per kg, and are left with the number of grams per litre.

To get from any of those values back to specific gravity involves a rearrangement where possible. For °Brix to SG, another expression was generated by polynomial analysis:

sg = 0.00000005785037196 * brix3 + 0.00001261831344 * brix2 + 0.003873042366 * brix + 0.9999994636

Potential alcohol to sg is a complex rearrangment, it works out to be:

sg = (9221 * pa + 805600) / (3000 * pa + 800000)