Download - Measuring Baume
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DEPARTMENT OF PRIMARY INDUSTRIES
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Measuring Baume
Kerry DeGaris
Technical Officer
Hardy Wine Company
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Introduction
History to measuring baume in grapes
Why measure sugar levels?
How sugars develop in vines
Sampling
Measuring sugar in field
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Baum or Brix
Baum (named afterAntoine Baum),measure of sugar
content Indicates potential
alcohol that may beachieved
Historically used inAustralia
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Baum or Brix Brix named after Adolf
Brix, measure of theconcentration of sugar insolution
Expressed as the %byweight of sugar in solutionat a specified temperature
Scientists and some
wineries prefer this term 1.8 Brix = 1 Baume
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Why measure Baum / Brix?
Brix is a measure of sugar and thus givesan indication of potential alcohol levels
Higher Brix levels generally indicate higher
potential alcohol levels Currently Brix is the best readily availableindicator to determine when grapes are
optimal for winemaking.
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Why measure Baum / Brix?
Date of harvest can be predicted
Regular measurements of sugar level duringthe ripening period can determine time of
harvest Most wineries have a minimum Brix level tobe reached before they accept grapes for
processing
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Red Grapes Minimum Baume
12.5Tyrian
13.5Cab Sav13.5Merlot
13Mataro
13Petite Verdot
13Ruby Cab
14Red Fronty
10Pinot Noir
Min BaumeVariety
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Berry Ripening in the Riverina
Sampling Date
V V+2 V+4 V+6 V+8 V+10
DegreesBrix
5
10
15
20
25
200020012002
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Sampling
Need to ensure they are representative
Sample size depends on variability of vineyard
And also the variability within the vine
Samples need to be taken at the same time eachday
Examples of methods:
5 bunches out of a transect from 4 vines
40 bunches from each of 40 vines
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Processing sample
Grapes can be cooled stored
Crush with out breakingseeds
Clarify juice Process sample immediately
Juice should not be storedand then measured
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Measuring Sample -Hydrometer
Hydrometers measures the specific gravityof a solution
This relates to the total soluble solids or
sugar content Sugars represent 90-94% of all total soluble
solids
Also useful to follow the progress offermentation
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Hydrometer - procedure Fill cylinder to about
10cms from top
Rinse hydrometer witha little juice before
putting in juice Place in cylinder gently
and push to bottom
Move up and down tomix juice
Spin hydrometer toremove air bubbles
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Hydrometer - procedure
When settled, read theindicated reading at thebottom of the meniscus
Insert a thermometer into
the juice and readtemperature
Apply temperaturecorrection
Baume hydrometers forevery C above or below 20add or subtract 0.05Baume, respectively
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Temperature Correction Example
Example 1
Sample with a Baume reading of 13.5 and atemperature of 22C.
True reading of 13.6 Baume (13.5 +0.10)
Example 2
Sample with a Baume reading of 12.2 and atemperature of 17C.
True reading of 12.02Baume (12.2-0.18)
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Hydrometer Source of Errors
Incorrect reading of hydrometer
Reading should be taken at the bottom of the meniscus
Faulty hydrometer
Should be checked against a known sugar solution
Failure to measure juice temperature
No application of temperature correction factor
Hydrometer not floating freely
Due to suspended solids, hydrometer must be floating freely
Unclean hydrometer
Must be free from grease, dirt and detergent residue
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Measuring sample - Refractometer
Refractometers are instruments designed tomeasure the refractive index of a solution
This means to what extent a beam of light is bent
when it passes through a solution The degree to how far the light is bent depends on
the levels of total soluble solids
Refractometers are calibrated to give theconcentration of total soluble solids in Brix.
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Measuring Procedure Hand heldrefractometer
Open prism box Place a drop of juice on the glasssurface (make sure it is covered)
Close prism box
Hold towards light source
Read graduated scale, where lineintersects two regions (dark &light)
Most refractometers these days
automatically temperaturecorrect.
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Measuring procedure Bench toprefractometer
Instructions varydepend on the machinebought
Same principles applyto a bench top as for ahand held
Usually automaticallytemperature correct
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Refractometer-Source of Error
Unclean prism
Clean with ethanol (70%)
Use distilled water to zero instrument
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Summary
Sugar measurement is a tool used toindicate the ripeness of grapes
The use of Brix or Baume is a personal
preference It also relates to alcohol in wine
A few simple techniques allow this
parameter to be easily read in the field.