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From the Vine to the Bottle Oechsle - a Measure of Ripeness Starting in late summer, the winegrower as well as the local authorities begin to measure how much sugar has developed in the grapes´juice, or must, which is an indication of ripeness. The must weight is expressed as Oechsle degrees and can be measured on a thermometer-like device called a hydrometer, which has a graduated scale that compares the specific gravity of water. From this rating, the potential alcohol level of the finished wine can be determined, the basis for quality category classification. Different grape varieties ripen at different times - the Müller-Thurgau around the end of September; the Riesling in mid- to late October or November, depending on the weather and the vineyard site (micro-climate, soil structure). It is the vintner who determines how long to risk leaving his grapes on the vine. A sudden frost or long period of rain could destroy the crop. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Thursday 11 March, 2010

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