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A saccharometer is a type of hydrometer used for determining the amount of sugar in a solution, invented by Thomas Thomson. [14] It is used primarily by winemakers and brewers , [ 15 ] and it can also be used in making sorbets and ice-creams. [ 16 ]
The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making.It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries.
As specific gravity was the basis for the Balling, Brix and Plato tables, dissolved sugar content was originally estimated by measurement of specific gravity using a hydrometer or pycnometer. In modern times, hydrometers are still widely used, but where greater accuracy is required, an electronic oscillating U-tube meter may be
A relative density saccharometer in a sugar solution, 1040 g/L. Baumé scale (Bé°): Occasionally used in France and by U.S. brewers. Oechsle scale (°Oe): Used in Germany, Luxemburg and Switzerland. It is an important part of the German wine classification. Relative density: Used in the United States (although Brix is sometimes used).
Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter. The density of a wort is largely dependent on the sugar content of the wort. During alcohol fermentation, yeast converts sugars into carbon dioxide and alcohol. By monitoring the decline in SG over time the brewer obtains information ...
A hydrometer showing the hydrometry principle. The hydrometer in the image is of the more common glass type, while Oechsle produced metal versions. In the 1820s Oechsle produced the first single copies of the must balance with a scale in degrees. He realised that if it would be possible to measure the sugar content of the must, it should be ...
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A hydrometer floating in a test jar of wort, where the specific gravity reading is approximately 1.050. The principal factors that characterize beer are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform ...
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