Oechsle
Oechsle, or degrees Oechsle, is a unit of measurement used to determine the sugar content of grape must. Developed by German inventor Ferdinand Oechsle in the 19th century, the scale indicates how much heavier the must is compared to water. A higher Oechsle value means more sugar and thus more potential alcohol in the finished wine. While South African winemakers commonly use the Brix scale, degrees Oechsle is still recognized internationally, especially in trade with European markets.
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