Based on the density of the grape juice, the “OECHSLE” scale aids in determining grape sugars and, consequently, grape maturity. A 75° Oechsle grape juice is one with a specific gravity of 1.075. This is the method employed in Germany…
Grape juice’s total dissolved substances, and consequently its approximative concentration of grape sugars, can be calculated using the “BAUMÉ” scale. Many countries in Europe, including France and Australia, employ it…
“BRIX” is a scale used to calculate the total dissolved components in grape juice, and thus the estimated concentration of grape sugars. It is used in the United States, and it, like other scales (such as “BAUMÉ” and “OECHSLE”), can be measured with a refractometer or a hydrometer. Degrees ‘Brix’ represent the proportion of solutes…
“BALLING” is a scale used to calculate the total dissolved components in grape juice, and thus the estimated concentration of grape sugars. It is extremely similar to the “BRIX” scale, which is widely used in the United States.
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