I’m pretty sure he’s using a Brix meter, which provides a measurement in degrees of brix. Essentially lets the winemaker know how much sugar is in the grapes
Changes in Brix does not slways correlate exactly with sugar content as other soluable solids are included in reading. Things like carotinoids etc. A little something to pay attention too when comparing varieties.
I guess it’s the alcohol by volume, sometimes called “degrees” (in France it’s the most common term). 45 is quite a lot for wine though, but it could be for liqueur (people with actual knowledge corrected me below, it is actually degree Oeschle, which indicates the density of sugar in grape)
I don’t get the chemistry one
I’m pretty sure he’s using a Brix meter, which provides a measurement in degrees of brix. Essentially lets the winemaker know how much sugar is in the grapes
Slight clarification
A brix meter measures soluable solids in the juice. A major portion of which is sugar.
https://en.wikipedia.org/wiki/Brix
Changes in Brix does not slways correlate exactly with sugar content as other soluable solids are included in reading. Things like carotinoids etc. A little something to pay attention too when comparing varieties.
I guess it’s the alcohol by volume, sometimes called “degrees” (in France it’s the most common term). 45 is quite a lot for wine though, but it could be for liqueur (people with actual knowledge corrected me below, it is actually degree Oeschle, which indicates the density of sugar in grape)
No. It’s “degree Oechsle”, a measurement for the sugar content of fresh grape juice
Damn, you’re exactly right ! Guess my drunkard ass cannot think outside of booze.