PCE refractometer PCE-Oe winemakers
Artikelnummer: T-910123
64,45 € (incl. 19% belasting, excl. verzending)
54,16 € (excl. wettelijke BTW, excl. verzending)
81,99 € Adviesprijs
In voorraad,klaar voor verzending binnen 48h
Inhoud:
1 Stuk
Verzenden:
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Productgegevens
Fabrikant:
PCE Deutschland GmbH
Voorwaarde:
Nieuw
Artikelnummer:
T-910123
SKU fabrikant:
PCE-OE
GTIN-code (EAN):
4250348701091
Gewicht:
0,99 Kg
Alle informatie met betrekking tot producten van PCE Deutschland GmbH. Technische en optische wijzigingen van de fabrikant en fouten voorbehouden.
Deze pagina is machinaal vertaald, de originele duitse versie kunt u vinden op here, let ook op de Vertaling Disclaimer.
Productomschrijving
With the vintner - refractometer you can determine the sugar content of the must and thus the potential alcohol content of the wine.
The main unit of measurement displayed on the refractometer in Germany is Oechsle (°Oe). In other countries KMW, Babo, KMN, Baumé and Brix are commonly used. The vintner’s refractometer represents °Oechsle, sucrose and KMN/ Babo in the reading scale. However, all these units measure according to the same principle, with 16.5 g of sugar giving approximately 1% alcohol.
In Germany, the must weight represents an important quality or classification criterion for the predicate of the wine. In Germany, Ferdinand Oechsle, a mechanic from Pforzheim, invented the drop scale named after him at the beginning of the 19th century, which determines the specific gravity of the must. 1 °Oechsle on the scale of the vintner’s refractometer corresponds to a specific gravity that is 1 g/kg higher than that of water: it is therefore 1.001.
In Austria, the Klosterneuburg must scale was developed by August von Babo. This must scale indicates the sugar contained in the grape must in percent by weight. The conversion into Öchsle degrees is quite accurate by the formula ”1 KMW = 5 °Oe”.
The main unit of measurement displayed on the refractometer in Germany is Oechsle (°Oe). In other countries KMW, Babo, KMN, Baumé and Brix are commonly used. The vintner’s refractometer represents °Oechsle, sucrose and KMN/ Babo in the reading scale. However, all these units measure according to the same principle, with 16.5 g of sugar giving approximately 1% alcohol.
In Germany, the must weight represents an important quality or classification criterion for the predicate of the wine. In Germany, Ferdinand Oechsle, a mechanic from Pforzheim, invented the drop scale named after him at the beginning of the 19th century, which determines the specific gravity of the must. 1 °Oechsle on the scale of the vintner’s refractometer corresponds to a specific gravity that is 1 g/kg higher than that of water: it is therefore 1.001.
In Austria, the Klosterneuburg must scale was developed by August von Babo. This must scale indicates the sugar contained in the grape must in percent by weight. The conversion into Öchsle degrees is quite accurate by the formula ”1 KMW = 5 °Oe”.
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De fabrikant is exclusief verantwoordelijk voor de inhoud, prijs en artikeldetails van de producten en aanbiedingen in de catalogi. Technische en optische wijzigingen door de fabrikant en fouten voorbehouden.
De fabrikant is exclusief verantwoordelijk voor de inhoud, prijs en artikeldetails van de producten en aanbiedingen in de catalogi. Technische en optische wijzigingen door de fabrikant en fouten voorbehouden.
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PCE refractometer PCE-Oe winemakers
With the vintner - refractometer you can determine the sugar content of the must and thus the potential alcohol content of the wine.
The main unit of measurement displayed on the refractometer in Germany is Oechsle (°Oe). In other countries KMW, Babo, KMN, Baumé and Brix are commonly used. The vintner’s refractometer represents °Oechsle, sucrose and KMN/ Babo in the reading scale. However, all these units measure according to the same principle, with 16.5 g of sugar giving approximately 1% alcohol.
In Germany, the must weight represents an important quality or classification criterion for the predicate of the wine. In Germany, Ferdinand Oechsle, a mechanic from Pforzheim, invented the drop scale named after him at the beginning of the 19th century, which determines the specific gravity of the must. 1 °Oechsle on the scale of the vintner’s refractometer corresponds to a specific gravity that is 1 g/kg higher than that of water: it is therefore 1.001.
In Austria, the Klosterneuburg must scale was developed by August von Babo. This must scale indicates the sugar contained in the grape must in percent by weight. The conversion into Öchsle degrees is quite accurate by the formula ”1 KMW = 5 °Oe”. 4250348701091-4147 4250348701091 https://www.toolteam.com/nl-BE/pce-refractometer-pce-oe-winemakers-t-910123-4250348701091?dc=BE&cu=EUR 2024-11-25 64.45 DE 14
The main unit of measurement displayed on the refractometer in Germany is Oechsle (°Oe). In other countries KMW, Babo, KMN, Baumé and Brix are commonly used. The vintner’s refractometer represents °Oechsle, sucrose and KMN/ Babo in the reading scale. However, all these units measure according to the same principle, with 16.5 g of sugar giving approximately 1% alcohol.
In Germany, the must weight represents an important quality or classification criterion for the predicate of the wine. In Germany, Ferdinand Oechsle, a mechanic from Pforzheim, invented the drop scale named after him at the beginning of the 19th century, which determines the specific gravity of the must. 1 °Oechsle on the scale of the vintner’s refractometer corresponds to a specific gravity that is 1 g/kg higher than that of water: it is therefore 1.001.
In Austria, the Klosterneuburg must scale was developed by August von Babo. This must scale indicates the sugar contained in the grape must in percent by weight. The conversion into Öchsle degrees is quite accurate by the formula ”1 KMW = 5 °Oe”. 4250348701091-4147 4250348701091 https://www.toolteam.com/nl-BE/pce-refractometer-pce-oe-winemakers-t-910123-4250348701091?dc=BE&cu=EUR 2024-11-25 64.45 DE 14