Refractometer 0-170°Oe / Brix / KMW

refractometer is a precision optical instrument that determines the density of a liquid based on its refractive index. This refractometer is a special model for wineries. The refractometer has two scales to quickly measure the sugar content of the pure juice and the potential alcohol content of the unfermented liquid. Accurate but easy to use: just put a few drops of liquid on the glass of the sensor and the density is read instantly. No temperature correction is required due to automatic temperature compensation (ATC). Scale 0-170 ° Oe (Oechsle), reading per 1 °, Scale 0-32% Brix viscosity, reading per 0.1%, KMW bablo sugar content in kg, ATC: Automatic temperature compensation (10 ° C-30 ° C). High-quality aluminum construction, Easy to calibrate, Strong packaging, Contents: refractometer, pipette, mini-screwdriver, storage case, soft cleaning cloth. Oechsle scale (Oechsle Mostwaage, Oechsle degree) The Oechsle Mostwaage is designed to measure the sweetness of wine must (grape juice, grape must) and is used in Germany, Switzerland and Luxembourg. It was developed by the German mechanic, jeweler and inventor Ferdinand Oechsle in the early 19th century (circa 1820). The sweetness value of the wine wort is derived from the density of the wine wort at 20°C. It is based on the assumption that the density (specific gravity) of the wine wort is greater than the density of water. This means that the density of the wine must is greater than 1.0000 kg / dm3. The Oechsle value represents the reduced value of the density of wine wort (reduced - 1) * 1000 - for example, if the density of wine wort is 1.0820 kg / dm3, the value according to the Oechsle scale is 82 ° Oe.