What constitutes a tasting harmonious wine?
Apart from the flavours of the fruits it is the relationship of three factors:
The remainder-sweet, the alcohol content and the acid.
With our winegrower-refractometers RHBS-44 you can determine the content of sugar in grape juice (mash) which is the potential alcohol content of the wine when it is ready. The refractometer is equipped with a triple scale providing the most important units °Oechsle, Saccharose and KMN/ Babo. All these units are measured according to the same principle, whereby 16.5 g sugar result in approximately 1 % alcohol. The "mashweight" places in Germany an important quality and/or classification criterion for the descriptor of the vines. 1 °Oechsle at the scale of the winegrower refractometer corresponds to a specific weight, around 1 the g/kg more highly lies, than that of water: It amounts to thus 1,001.
Before each measuring procedure you should clean the lift-up lid and the prism carefully and afterwards dry to leave. Then you give 1-2 drops of the sample on the prism, when closing the lift-up lid the sample distributes itself evenly between covers and prism. Pay attention that no air vesicles form. This would impair the fair result negatively. By easy moving of the lift-up lid the sample liquid can be distributed evenly. Now you hold the refractometer against bright daylight, in order to see the scale by the eyepiece. The desired value can be read off now directly. Please carefully clean and dry the equipment after each measuring procedure, so that no deposits are left on the prism and the cover.