I guess it’s the alcohol by volume, sometimes called “degrees” (in France it’s the most common term). 45 is quite a lot for wine though, but it could be for liqueur
Comment on Oechslegrad
ThisIsAManWhoKnowsHowToGling@lemmy.dbzer0.com 6 months ago
I don’t get the chemistry one
Takapapatapaka@tarte.nuage-libre.fr 6 months ago
JASN_DE@feddit.org 6 months ago
No. It’s “degree Oechsle”, a measurement for the sugar content of fresh grape juice
Takapapatapaka@tarte.nuage-libre.fr 6 months ago
Damn, you’re exactly right ! Guess my drunkard ass cannot think outside of booze.
exothermic@lemmy.world 6 months ago
I’m pretty sure he’s using a Brix meter, which provides a measurement in degrees of brix. Essentially lets the winemaker know how much sugar is in the grapes
The_v@lemmy.world 6 months ago
Slight clarification
A brix meter measures soluable solids in the juice. A major portion of which is sugar.
en.wikipedia.org/wiki/Brix
Changes in Brix does not slways correlate exactly with sugar content as other soluable solids are included in reading. Things like like carotinoids etc. A little something to pay attention too when comparing varieties.