Izračunavanje neprevrelog šećera u vinu
°BX (Brix)
ili
% šećera | Ostatak šećera
[g/l]
(normalne berbe) | Ostatak šećera
[g/l]
(posebne berbe) |
|---|
| 5,5 | 00 | 00 | | 6,0 | 00 | 00 | | 6,5 | 5 | 6 | | 7,0 | 10 | 11 | | 7,5 | 15 | 13 | | 8,0 | 20 | 15 | | 8,5 | 25 | 17 | | 9,0 | 30 | 20 | | 9,5 | 35 | 25 | | 10,0 | 40 | 30 | | 10,5 | 45 | 35 | | 11,0 | 50 | 40 | | 11,5 | 55 | 45 | | 12,0 | 60 | 50 | | 12,5 | 65 | 55 | | 13,0 | 70 | 60 | | 13,5 | 75 | 65 | | 14,0 | 80 | 70 | | 14,5 | 85 | 75 | | 15,0 | 90 | 80 | | 15,5 | 95 | 85 | | 16,0 | 100 | 90 | | 16,5 | 105 | 95 | | 17,0 | 110 | 100 | | 17,5 | 115 | 105 | | 18,0 | 120 | 110 | | 18,5 | 125 | 115 | | 19,0 | 130 | 120 | | 19,5 | 135 | 125 | | 20,0 | 140 | 130 |
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