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. It can be measured using a refractometer or a hydrometer, similar to other scales (such as “BRIX” or “OECHSLE”) that are employed elsewhere.
Since its degrees show the potential alcohol in percentage by volume, the “BAUMÉ” scale is especially helpful when making wine. For instance, if grape juice with a 12° “BAUMÉ” indication is fermented to dryness, the resulting wine will contain roughly 12% alcohol.
The rate of fall in “BAUMÉ” is one method used to follow the course of an alcoholic fermentation.
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