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
Comparison of the imperial and US customary measurement systems adopted a system based on the 231-cubic-inch wine gallon for all fluid purposes. This became the US fluid gallon. Both the imperial and US fluid gallon are divided into 4 quarts, 8 pints or 32 gills. However, whereas the US gill is divided into 4 US fluid ounces, the imperial gill is divided into 5 imperial fluid ounces. So whilst the imperial gallon, quart, pint and gill are about 20% larger than their US fluid measure counterparts, the fluid ounce is about 4% smaller. Note that one avoirdupois ounce of water has an approximate volume of one imperial fluid ounce