I’m pretty sure he’s using a Brix meter, which provides a measurement in degrees of brix. Essentially lets the winemaker know how much sugar is in the grapes
I guess it’s the alcohol by volume, sometimes called “degrees” (in France it’s the most common term). 45 is quite a lot for wine though, but it could be for liqueur (people with actual knowledge corrected me below, it is actually degree Oeschle, which indicates the density of sugar in grape)
I don’t get the chemistry one
I’m pretty sure he’s using a Brix meter, which provides a measurement in degrees of brix. Essentially lets the winemaker know how much sugar is in the grapes
I guess it’s the alcohol by volume, sometimes called “degrees” (in France it’s the most common term). 45 is quite a lot for wine though, but it could be for liqueur (people with actual knowledge corrected me below, it is actually degree Oeschle, which indicates the density of sugar in grape)
No. It’s “degree Oechsle”, a measurement for the sugar content of fresh grape juice
Damn, you’re exactly right ! Guess my drunkard ass cannot think outside of booze.