(uh'k-sleh) The German scale of measuring the sugar content of
must (in the US we use the Brix Scale). The aim of such scales
is to determine the potential alcohol content of the finished
wine. This is a critical measure of when to harvest. UHX-leh]
The German ripeness scale based on specific gravity of the must.
It measures the same thing as the American Brix scale. In the
Rheingau, for example, a wine must measure 95 Oechsle/22.6 Brix
or more to be considered an Auslese. The German measure for the
sugar concentration in grape juice or wine. measure of sugar
concentration in grape juice (and therefore grape ripeness) or
must common in Germany. (Germany) A scale of must weight based
on specific gravity. It is vital to assess the must weight in
Germany as it determines the Prädikat classification. An Oechsle
unit is equal to one unit of specific gravity above 1000. For
example, the must of a Mosel with specific gravity of 1090 has
an Oechsle of 90 and therefore qualifies as an Auslese. Other
measures of must w