Original density of the must: The original density of the must corresponds to the percentage by mass of dry extract of the must before fermentation.
Measurement Scales:-- The Balling scale was developed by the German chemist Karl Balling (1805-1868). It gives the concentration of a sucrose solution expressed as a percentage of its weight at a temperature of 17,5°C.
- The Brix scale is initially derived from a recalculation of the Balling scale by Antoine Brix with a reference temperature...
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