"Oechsle"

In Rheinhessen, the sugar content of grape must is expressed in degrees Oechsle. The Oechsle degrees indicate by how many grams one liter of must is heavier than one liter of water at a temperature of 20 degrees Celsius. The name refers to Christian Ferdinand Oechsle, who produced the scale and made it accessible for winemakers in 1827. However, he was not the inventor of this method, but he defined the scale according to the must weight. In the United States, the must weight is measured in Brix, the French measure in Beaumé and the Austrians in KMW. All of these units have their own scales.