Alfa Vita Sugar meter without thermometer operating II 0 -10 % 22 cm
udává koncentraci vodných roztoků sacharózy ve hmotnostních (váhových)%
| Code: | 21996 |
| EAN: | 8586002239102 |
| Producer: | Alfa Vita Holelešov |
| Brand: | Alfa Vita (web) |
 | |
Adough meter (also called a sugar meter or Oechsle's balance) is a type of hydrometer used in the domestic production of alcoholic beverages to determine the sugar content of wine must or the ferment for the distillation of cordial. It is based on the simple principle that the sweeter the liquid, the denser it is and displaces submerged objects. The mortar was invented in 1836 by Ferdinand Oechsle. the mortar is used by taking the liquid from the crushed grapes or fruit into a test tube and carefully dipping a glass flask with a metal weight into it. The level is then read on a thin tube with a scale. Vines should have a sugar content of 19 °NM for white and 21 °NM for red. Less sweet grapes must be sweetened to this value with beet sugar (1.1 kg per degree and 100 litres), while more sweet grapes can be used to make attribute or predicate wines. In the Czech Republic and Slovakia, a standardised NM must meter is used, where according to the CSN one degree corresponds to one kilogram of sugar in one hundred litres of must. The Austrians have a Klosterneuburg cider meter KMW with a slightly different scale. It used to be used also in our country, we can still meet it with older winemakers in South Moravia. in Germany, it is traditionally measured with the Oechsle Oe must meter. The conversion between these units is as follows: °Oe = 3.845 x °NM + 10.8 °KMW = 0.732 x °NM +3.2 For the needs of small-scale producers, the cider meter is sufficient, but its readings can sometimes be distorted by temperature or other substances contained in the must, especially ethanol. Therefore, more reliable digital optical refractometers have become widespread in industrial practice
Adough meter (also called a sugar meter or Oechsle's balance) is a type of hydrometer used in the domestic production of alcoholic beverages to determine the sugar content of wine must or the ferment for the distillation of cordial. It is based on the simple principle that the sweeter the liquid, the denser it is and displaces submerged objects. The mortar was invented in 1836 by Ferdinand Oechsle. the mortar is used by taking the liquid from the crushed grapes or fruit into a test tube and carefully dipping a glass flask with a metal weight into it. The level is then read on a thin tube with a scale. Vines should have a sugar content of 19 °NM for white and 21 °NM for red. Less sweet grapes must be sweetened to this value with beet sugar (1.1 kg per degree and 100 litres), while more sweet grapes can be used to make attribute or predicate wines. In the Czech Republic and Slovakia, a standardised NM must meter is used, where according to the CSN one degree corresponds to one kilogram of sugar in one hundred litres of must. The Austrians have a Klosterneuburg cider meter KMW with a slightly different scale. It used to be used also in our country, we can still meet it with older winemakers in South Moravia. in Germany, it is traditionally measured with the Oechsle Oe must meter. The conversion between these units is as follows: °Oe = 3.845 x °NM + 10.8 °KMW = 0.732 x °NM +3.2 For the needs of small-scale producers, the cider meter is sufficient, but its readings can sometimes be distorted by temperature or other substances contained in the must, especially ethanol. Therefore, more reliable digital optical refractometers have become widespread in industrial practice
