(uh'k-sleh) The German scale of measuring the sugar content of must (in the US we use the Brix Scale). The aim of such scales is to determine the potential alcohol content of the finished wine. This is a critical measure of when to harvest.
UHX-leh] The German ripeness scale based on specific gravity of the must. It measures the same thing as the American Brix scale. In the Rheingau, for example, a wine must measure 95 Oechsle/22.6 Brix or more to be considered an Auslese.
The German measure for the sugar concentration in grape juice or wine.
measure of sugar concentration in grape juice (and therefore grape ripeness) or must common in Germany.
(Germany) A scale of must weight based on specific gravity. It is vital to assess the must weight in Germany as it determines the Prädikat classification. An Oechsle unit is equal to one unit of specific gravity above 1000. For example, the must of a Mosel with specific gravity of 1090 has an Oechsle of 90 and therefore qualifies as an Auslese. Other measures of must weight include Baumé, Brix and KMW. My article on must weight in my Sweet Wine series gives more information.