Residual sugar calculation method DLR Palatinate for fermenting grape wine
Calculate the current value of residual sugar fermenting musts by the DLR Rheinpfalz Neustadt method.
Starting values for the calculation are the original must weight, the acidity and the current must weight, determined by hydrometer or bending vibrator.
Valid entries are from different scales are adjustable ° Oe, KMW, Brix, Beaume, Babo, density 20:20. The acid content can be set based on tartaric acid or sulfuric acid.
The app is designed for quick easy operation control in the wine cellar at work in everyday use.
For the calculation, no guarantee can be given for safe levels is a prerequisite chemical analysis.