Degree balling

The Balling degree ( unit symbol : ° Bg , ° Bal , ° Blg ), named after the Austrian-Bohemian chemist Karl Josef Napoleon Balling , was a common unit for determining the sugar content , derived from the saccharometer constructed by Balling in 1843 .

Balling was previously used in brewing to determine the original wort and was later replaced by the Plato grade . Today the unit is mainly used in English-speaking countries to determine the must weight of wines , together with the Brix grade .

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• Terms from the field of wort preparation and extract production , accessed on November 15, 2017.
• Measuring scales for the sugar content: Brix, Balling, Plato, ČNM, KMW, Oechsle, Baumé accessed on November 15, 2017
• Gabriela Basarová: Carl Joseph Napoleon Balling - professor at the Technical University in Prague 1805–1868. In: Society for the History of Brewing e. V .: Yearbook 2005. Berlin 2005, pp. 27–45.