Oechsle scale

The Oechsle Scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774-1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries. On the Oechsle scale, one degree Oechsle (° Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 °C and 1 kg (the mass of 1 litre of water). For example, must with a specific mass of 1084 grams per litre has 84° Oe.

The mass difference between equivalent volumes of must and water is almost entirely due to the dissolved sugar in the must. Since the alcohol in wine is produced by fermentation of the sugar, the Oechsle scale is used to predict the maximal possible alcohol content of the finished wine. This measure is commonly used to select when to harvest grapes. In the vineyard, the must density is usually measured by using a refractometer by crushing a few grapes between the fingers and letting the must drip onto the glass prism of the refractometer. In countries using the Oechsle scale, the refractometer will be calibrated in Oechsle degrees, but this is an indirect reading, as the refractometer actually measures the refractive index of the grape must, and translates it into Oechsle or different wine must scales, based on their correlation to refractive index.

The Oechsle scale forms the basis of most of the German wine classification. In the highest quality category, Prädikatswein (formerly known as Qualitätswein mit Prädikat, QmP), the wine is assigned a Prädikat based on the Oechsle reading of the must. The regulations set out minimum Oechsle readings for each Prädikat, which depend on wine-growing regions and grape variety:

...
Wikipedia