(, be°Bé, °B) Baumé scale; degrees Baumé; Baume; Baumé scale. A, Be scale related to specific gravities, devised by the French chemist Antoine Baumé for marking hydrometers. At 60°F, specific gravity can be calculated from degrees Baumé by the following formulas: liquids lighter than water: sp. gr. = 140/(°Bé + 130) liquids heavier than water: sp. gr. = 145/(145 - °Bé)
A system used to measure specific gravity. Indicating the sugar content of unfermented grape juice. A measure of 1 Baum roughly equivalent to 1% alcohol when the wine is fully fermented.
(France) A scale for must weight. This is a hydrometric method - meaning that the sugar concentration (and therefore potential alcohol) is calculated from measuring the density of the must. Other scales include Brix, Oechsle and KMW. My article on must weight in my Sweet Wine series gives more information.
A measure of the sugar content in unfermented grape juice. Each 1 degree Baume = 18 g/L of sugar, and when fermented will result in approximately 1% alcohol.
A scale introduced by the French chemist, Antoine Baumé, for use in determining the specific gravity of liquids.
A system used to measure specific gravity, which indicates the sugar of unfermented grape juice. 1° Baumé is roughly equivalent to 1% alcohol when the wine is fully fermented.
measure of sugar concentration in grape juice (and therefore grape ripeness) or must common in Australia.
A winemaking term, used mostly in Europe, describing the sugar content of the grapes, must and wines.
A measure of the sugar concentration in the juice or wine.
A measure of the sugar content of grapes. The Baumé value roughly equals the alcohol content in the finished wine (as a percentage of alcohol by volume). For example, grapes at 10 Baumé will produce a wine with about 10% alcohol.
An arbitrary hydrometer scale of specific gravity expressed in degree units. It is used to denote the solids content of suspensions and solutions, one degree Baumé corresponding approximately with 2 grams of dry substance per 100 millilitres of solution or suspension. Baumé is still used for starch suspensions but has been largely replaced by refractive index to determine the concentration of glucose syrups and related products.
A measure of sugar content in the grapes, roughly equal to potential alcohol; so 12 baumé grapes will make a wine that's about 12 per cent alcohol.