Oechsle scale The sugar content indicated by the Oechsle scale only refers to the unfermented grape must, never to the finished wine. In Austria the Klosterneuburger Mostwaage (KMW) scale is used. The scale is divided into Klosterneuburger Zuckergrade (°KMW), and very similar to the Oechsle scale (1° KMW =~ 5° Oe). However, the KMW measures the exact sugar content of the must. The Baumé scale is occasionally used in France and by U.S. brewers, and in the New World the Brix scale is used to describe the readings of a refractometer when measuring the sugar content of a given sample. Since a
Acids in wine influencing the taste of the finished wine. In most plants, this organic acid is rare, but it is found in significant concentrations in grape vines. Along with malic acid, and to a lesser extent citric acid, tartaric is one of the fixed acids found in wine grapes. The concentration varies depending on grape variety and the soil content of the vineyard. Some varieties, such as Palomino, are naturally disposed to having high levels of tartaric acids, while Malbec and Pinot noir generally have lower levels. During flowering, high levels of tartaric acid are concentrated in the grape flowers and then