MUST WEIGHT (at Klosterneuburger Mostwaage - KMW)
There are various methods and scales of measuring the so-called must weight - the concentration of dissolved solids in grape juice or must, approximately 90 % of which are fermentable sugars - which is an indicator of the potential alcohol level of a wine. In Austria we trust in the so-called "Klosterneuburger Mostwaage" or Klosterneuburg scales.The most important international scales in comparison (approximate figures):
|
Potential alcohol level
|
°KMW
|
°Öchsle
|
°Baumé
|
°Brix
|
|
11 %
|
16,8
|
84
|
11
|
19,8
|
|
12 %
|
18,6
|
93
|
12
|
21,7
|
|
13 %
|
20,2
|
101
|
13
|
23,5
|
|
14 %
|
22,0
|
110
|
14
|
27,1
|