Relative density 20/20°C is a characteristic property of a product and therefor it can be used for the identification of products. The relative density is dimensionless and the quotient of the absolute density of a liquid (at a given temperature, here 20 °C) and the absolute density of water (also at 20 °C).
Furthermore, extract of wine for example can be calculated on base of relative density.
In addition to the relative density, the absolute density of a product can also be determined by the method given below. The absolute density is defined as the mass of a sample per volume and is usually expressed in g/cm³ or kg/l.
Degrees Brix is often used in the fruit processing industry to describe the relative density of a mostly sugary liquid (eg juice). The numerical value corresponds to the mass of sucrose in g, which, dissolved in 1 l of water, produces a solution with the same density as the sample examined; that means that a sample solution having the same density as a sucrose solution of 2 g/l has 2 °Brix. The sample solution does not have to contain sucrose.
Degrees Oechsle (° Oechsle, ° Oe)
The must weight is usually expressed in °OEchsle and is a relative density measure. Since the density of the must is mainly dependent on the concentration of the sugar, the must weight gives information about the ripeness of the grapes and the maximum possible alcoholic strength of the wine in case of complete fermentation of the sugar.The numerical value in ° Ochsle corresponds to mass in g, which weighs one liter of must more than one liter of pure water (each at a temperature of 20 ° C).
- Limit of detection
- naturla occurence
- Reason for analysis
- oscillating U
- depending on sample composition
- dentity control and extract calculation