Sugar measuring by refractometry

The measurement of the sugar concentration of a fruit juice is based upon the measurement of the refractive index of the sugar solution. The refractometer can be calibrated directly in g/L sugar; in this case, no problem, or in Brix degrees.

Labo Vin converts the Brix degrees in g/L sugar.

Warning: the refractometer cannot be used with a fermented must containing alcohol.


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