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A hydrometer or lactometer is an instrument used for measuring density or relative density of liquids ... a saccharometer for measuring the density of sugar in a ...
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 employed.
The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as degrees Baumé, B°, Bé° and simply Baumé (the accent is not always present). One scale measures the density of liquids heavier than water and ...
The relative density of a liquid can be measured using a hydrometer. This consists of a bulb attached to a stalk of constant cross-sectional area, as shown in the adjacent diagram. First the hydrometer is floated in the reference liquid (shown in light blue), and the displacement (the level of the liquid on the stalk) is marked (blue line). The ...
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 ...
The most common method of (indirectly) measuring the amount of extract in the wort or beer is by measuring the density of the liquid, often performed using a hydrometer, and converting the density measurement to extract, the mass fraction of sugars in the wort or beer. Hydrometers can be calibrated with a number of scales.
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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