BENCH GUYOT GLEUCOMETER WITH THERMOMETER

3-SCALE GUYOT GLEUCOMETER

This tool allows to determine with sufficient precision, the density, the quantity of sugar and the alcohol content of the wine that will be obtained from the must in question.

The instrument is equipped with 3 graduated scales which at the point of surfacing indicate respectively:

- The density of the must in degrees Baumè (blue band)

- The quantity of sugar corresponding to this density (percentage by weight of sugar: yellow band)

The * Guyot * glaucometer is calibrated at 15 °. When the must has a different temperature, you will have to:

- subtract the measurement of 0.1 for each degree of temperature below 15 ° C

- add the measurement of 0.2 for each degree of temperature above 15 °

- the quantity of ethyl alcohol that will be obtained from the same sugar content (total alcohol content: white band)