Various scales for measuring sugar in must.
Edited by Misco Inc. and listed in order of date developed:
Baume: Developed by a French pharmacist in 1768, the Baume scale was designed to make hydrometers easier to read. The method uses two separate hydrometers and is used mostly in France.
Twaddell: The Twaddell hydrometer, developed in England between 1812 and 1839, consisted of a series of spindles with graduations from 0 to 174. It is still in use in England and some former English colonies.
Gay-Lussac Scale ([degrees]GL): Invented between 1798 and 1850, the GL scale was used to measure percent of ethanol by volume. It is the same as the Tralles scale but measured at 15[degrees]C (59[degrees]F).
Tralles: Like the Gay-Lussac scale, the Tralles scale was a hydrometer scale designed for reading percent ethanol by volume. It found usage with customs officials primarily in the U.S. and Germany.
Oechsle Scale ([degrees]Oe): The Oechsle scale was invented in Pforzheim, Germany, in 1836. It is used predominately in Germany and Switzerland to measure ripeness of grapes or the sugar content in must.
Balling: The Balling hydrometer scale was developed by a German chemist in 1843 to measure the concentration of a sucrose solution. The scale is used in the South African wine industry.
Plato: Fritz Plato developed this scale as an improvement to the Balling scale. It is used mostly by European beer brewers.
Brix: Austrian Adolph Brix developed the Brix scale for measuring sugar concentration between 1850 and 1870. Brix has become the defacto standard in the U.S. and most the world.
Klosterneuburger Mostwaage scale (Kl[degrees], [degrees]KMW, Babo): Baron August Wilhelm von Babo introduced the KMW scale in Klosterneuburg, Austria, in 1861. It was later adopted by the Italians and is called the Babo scale in Italy.
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|Comment:||Various scales for measuring sugar in must.(GRAPEGROWING)|
|Publication:||Wines & Vines|
|Article Type:||Brief article|
|Date:||Aug 1, 2009|
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