Use of the mustimeter during maceration to follow up the fermentation.

A mustimeter (densimeter) is used, which is unit of measurement invented by Antoine Baumé in 1770.

Stéphane took a sample of the juice from the grapes and measured the sugar density using a mustimeter.

A mustimeter elaborated in 1860 expresses the sugar content in Babo of Klosterneuburg degree.

The categories are defined by the origin of the grapes and the sugar content of the wine must, as expressed by the Klosterneuburg Must Weight (KMW) scale.

Christine took out her mustimetre to show us how the sugar level in the grapes is measured.

The categories are determined by the sugar content of the grape must, displayed according to the Klosterneuburger Mostwaage (KMW) system.

It also includes a Baume scale which measures the percentage of acid contained in the must juice.

One should note that in order to compare the measurement results of a refractometer and a must scale, one must use must, and not a sugar-water solution.

She showed us how to estimate the alcoholic potential of the wine and how to measure the density of the wine to know if the fermentation has finished.

In practice, the winemaker monitors the progression of alcohol ic fermentation, measuring must weight daily with a “mustimetre”: the density decreases as the sugars are converted into alcohol.

Christine used a mustimetre to measure the density of the grape juice that we had produced, which gives a good indication of the likely alcoholic volume, once all of the sugar has been transformed into alcohol.

In practice, the winemaker monitors the progression of alcohol ic fermentation, measuring must weight daily with a “mustimetre”: the density decreases as the sugars are converted into alcohol.