Wine refractometer with ATC – 0–170 °Oe / 0–25 % vol. alcohol

Measure sugar content and potential alcohol in must, wine and fruit juice
This wine refractometer measures the sugar content of must and juice from fruit, berries and grapes in degrees Oechsle (°Oe) and at the same time gives a direct indication of the potential alcohol percentage in the fully fermented product. The instrument is well suited for winemaking, cider production and other fermentation where the sugar content needs to be determined before fermentation.

Quick and accurate measurement with just a few drops
Place a couple of drops of must or juice on the prism, close the cover and read the value in the eyepiece. The Oechsle scale shows the sugar content and gives a reliable assessment of the fruit's sweetness and ripeness directly in the vineyard, orchard or brewery.

Automatic temperature compensation (ATC)
The refractometer is calibrated at 20 °C and automatically corrects measurements within approx. 10–30 °C, so you obtain stable and comparable results without manual temperature correction.

Well suited for wine, cider and juice production
The refractometer is typically used by winegrowers, home brewers and juice producers to determine sugar content and assess the expected alcohol percentage before fermentation.

Supplied complete and ready to use
The refractometer comes in a solid plastic case with pipette, screwdriver for calibration, cleaning cloth and Danish instructions with conversion table.

Specifications
- Product type: Refractometer / wine refractometer / Oechsle meter
- Measuring range: 0–170 °Oe
- Measuring range potential alcohol: 0–25 % vol.
- Accuracy: ± 1 %
- Temperature compensation: Automatic (approx. 10–30 °C)
- Calibration temperature: 20 °C
- Use: Must, juice from fruit, berries and grapes, wine and cider production
- Supplied with: Plastic case, pipette, screwdriver, cleaning cloth and Danish instructions

Note: Not suitable for continuous measurement during fermentation
Refractometers measure the refractive index, which is also affected by alcohol. The instrument therefore gives the most accurate results in unfermented must and juice.