Saccharometer

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Saccharometer in a sugar solution

A saccharometer (sugar measuring device ), also saccharimeter , is a device for determining the concentration of a sugar solution .

The saccharometer belongs to the hydrometers and was invented in 1843 by Carl Joseph Napoleon Balling . It revolutionized the production of wine and beer because the sugar content of the must in wine and the original wort content of the brew in beer could now be precisely determined. While it was further developed in various ways in the wine industry (e.g. for the Klosterneuburger Mostwaage by August Wilhelm von Babo ), it is still an indispensable instrument in the brewery today. It is produced with or without a thermometer and with many different measuring ranges ( Scale values ) and thermometer measuring ranges are offered.

See also