Measures

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PCE-Oe refractometer
with three scales for measuring °Oechsle, sucrose / brix and KMN / babo

The PCE-Oe refractometer can determine the sugar content in unfermented grape juice and with this information the potential alcohol content if it is used to make wine. In Germany, the most important unit of measurement for refractometers is the Oechsle (°Oe). In other countries it is common to use KMW, babo, KMN, baum and brix. The refractometer for wine making presents scales read in °Oe, sucrose / brix and KMN / babo.
All of these units measure follow the same principle, according to which 16.5g of sugar will produce 1% alcohol. In Germany, the weight of unfermented grapes is a criteria that determines quality and is used for the classification of wine. The German mechanic Ferdinand Oechsle, from Pforzheim, in the 19th century invented the system of measurement which takes his name and is used for determining the weight of unfermented grape juice. 1°Oechsle in the scale of a refractometer for wine making corresponds to a specific weight which is found to be equal to 1g / kg above that of water, which is to say 1.001.
In Austria, August von Babo developed the Klosterneuburg scale of fermentation. This scale provides the content of sugar in the fermented grapes as a percentage of weight. The most accurate conversion to degrees Oechsle is done by using the formula "1 KMW = 5°Oe".
Winemakers will be personally responsible for taking these tests. (See: Use and maintenance of a refractometer). If you are looking for another type of refractometer, follow this link.

PCE-Oe refractometer for use in the wine industry.

Another refractometer used for measuring alcohol content can be seen here. 

PCE-Oe refractometer

View or print the user's manual

 

Wine grower measuring the degree of brix in grapes with a refractometer.

Another example of a refractometer being used to measure degree of brix.

Contents
PCE-Oe refractometer, pipette, screwdriver, carrying case and user's manual