Sweetness of wine or the slightly sweeter classification of "Brut" or even "Extra Dry/Extra Sec/Extra Seco" (because 9 + 3 = 12 grams per litre). The rules applicable to labellings before 14 July 2009 were: 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. In Canada, the wine industry measures wine sweetness as grams of sucrose in 100 grams of grape juice or grape must at 20 °C in degrees Brix. In
History of the wine press their wine. By at least the 18th dynasty, the ancient Egyptians were employing a "sack press" made of cloth that was squeezed with the aid of a giant tourniquet. The use of a wine press in winemaking is mentioned frequently in the Bible but these presses were more elaboration of treading lagars where grapes that were tread by feet with the juice running off into special basins. The more modern idea of a piece of a winemaking equipment used to extract the juice from the skins probably emerged during the Greco-Roman periods where written accounts by Cato the Elder, Marcus