Degrees Oechsle

The must weight is determined by the winegrower in degrees Oechsle. The term “must weight” refers to the amount of sugar dissolved in the grape juice. During wine production, the sugar directly influences the alcohol content of the wine. This means that the must weight cannot be overestimated when it comes to wine production and the time of harvest.

The more sugar there is, the higher the alcohol content in the wine later on.

Sugar and Alcohol

Approximately 16 grams of sugar will later result in one percent alcohol by volume in the wine. This applies if the entire amount of sugar is fermented (the wine would then have a residual sugar content of 0.0 g/l). The sugar content or must weight is measured using a refractometer or hydrometer. This measures how much heavier (denser) a unit of must is compared to a unit of water. In Germany, the must weight is measured in degrees Oechsle. For example, grape juice with a specific weight of 1.080 compared to water 1.0 corresponds to a value of 80 degrees Oechsle.

The density of sugar water is higher than that of normal tap water. This is the reason for using an Oechsle scale. Sugar is important for the winemaker, because without sugar there is no fermentation and without fermentation there is no alcohol in the wine. The Oechsle scale is therefore an important device for controlling fermentation, because the more sugar - the more alcohol. The density is measured in so-called Oechsle degrees. Traditionally, the density of a wine batch is referred to as the must weight, which is why the Oechsle balance is sometimes also called a must balance.

Harvest time

The vintners carefully comb their vineyards and take samples of the grapes as they ripen. Some winemakers use technical equipment to do this. Others rely on the original testing device - their tongue, mouth and sense of taste. They do this to determine whether or not the grape berries contain enough concentrated sugar to prepare them for harvest.

Degrees Oechsle is the measure of all things in Germany

In Austria, the scale of the Klosterneuburg must scale is used. In Australia and France, the scale is measured in Baumé and the Americans measure in Brix/Balling.