6
HI 96811
,
HI 96812
,
HI 96813
and
HI 96814
measure sugar content in several units to meet the
differing requirements found in the wine industry.
HI 96811
,
HI 96813
and
HI 96814
convert the refractive index of the sample to sucrose concentration
in units of percent by weight, %Brix (also referred to as °Brix). The conversion used is based on the
ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since
the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is
sometimes referred to as “Apparent Brix”.
HI 96812
has units of °Baumé. The °Baumé scale is based on density and was originally designed
to measure the mass of sodium chloride in water. °Baumé is used in wine making to measure the
sugar in must. The
HI 96812
converts the %Brix reading to °Baumé based on the table found in the
Official Methods of Analysis of AOAC International, 18
Th
Edition. 1 °Baumé is approximately equal
to 1.8 %Brix, and 1 °Baumé is roughly equivalent to 1 % alcohol when the wine is fully fermented.
In addition to %Brix,
HI 96814
includes two other scales used in the wine industry: °Oechsle and
°KMW.
°Oechsle (°Oe) is mainly used in the German, Swiss and Luxenburgish winemaking industry to
measure the sugar content of must. The °Oe scale is based on specific gravity at 20°C (SG20/20)
and is the first 3 digits following the decimal point. 1 °Oe is roughly equal to 0.2 %Brix.
°Oe = [(SG20/20) - 1] x 1000
°Klosterneuburger Mostwaage (°KMW) is used in Austria to measure the sugar content of must.
°KMW is related to °Oe by the following equation:
°Oe = °KMW x [(0.022 x °KMW) + 4.54]
1 °KMW is roughly equivalent to 1 %Brix or 5 °Oe. °KMW is also known as °Babo.
In addition to %Brix,
HI 96813
also has a second scale that estimates the alcohol content in the
finished wine in (% vol/vol). This is known as “potential” or “probable“ alcohol since the
conversion between sugar and alcohol depends on many factors such as the type of grapes, the grape
maturity, the growing region and yeast fermentation efficiency and temperature.
Since no fixed conversion factor is universally applicable,
HI 96813
allows the user to taylor the
instrument to their specific needs based on their experience.
The first conversion is based on the %Brix value, with an adjustable conversion factor anywhere
between 0.50 and 0.70 (0.55 is a common value).
Potential alcohol (% v/v) = (0.50 to 0.70) x %Brix
One drawback of the above equation is that it does not take into account the nonfermentable sugars
and extract.
A second equation was also added that takes these factors into account and can give a more accurate
estimate of the alcohol content in the finished wine. This conversion is named “C1” on the meter,
and uses the following equation:
Potential Alcohol (% v/v) = 0.059 x [(2.66 x °Oe) - 30] (C1)
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