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Evaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts (Type-I)

OIV-MA-AS2-02 Évaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts

Type I method

 

  1. Principle

 

The refractive index at 20°C, expressed either as an absolute value or as a percentage by mass of sucrose, is given in the appropriate table to provide a means of obtaining the sugar concentration in grams per liter and in grams per kilogram for grape musts, concentrated grape musts and rectified concentrated grape musts.

  1. Apparatus

 

Abbe refractometer

The refractometer used must be fitted with a scale giving:

  • either percentage by mass of sucrose to 0.1%;
  • or refractive indices to four decimal places.

The refractometer must be equipped with a thermometer having a scale extending at least from +15°C to +25°C and with a system for circulating water that will enable measurements to be made at a temperature of 20 ± 5°C. The operating instructions for this instrument must be strictly adhered to, particularly with regard to calibration and the light source.

  1. Preparation of the sample
    1.   Must and concentrated must

Pass the must, if necessary, through a dry gauze folded into four and, after discarding the first drops of the filtrate, carry out the determination on the filtered product.

3.2.  Rectified concentrated must

Depending on the concentration, use either the rectified concentrated must itself or a solution obtained by making up 200 g of rectified concentrated must to 500 g with water, all weighings being carried out accurately.

  1. Procedure

Bring the sample to a temperature close to 20°C.

Place a small test sample on the lower prism of the refractometer, taking care (because the prisms are pressed firmly against each other) that this test sample covers the glass surface uniformly.  Carry out the measurement in accordance with the operating instructions of the instrument used.

Read the percentage by mass of sucrose to within 0.1 or read the refractive index to four decimal places.

Carry out at least two determinations on the same prepared sample.  Note the temperature t°C.

  1. Calculation

5.1.  Temperature correction

  • Instruments graduated in percentage by mass of sucrose: use Table I to obtain the temperature correction.
  • Instruments graduated in refractive index: find the index measured at t°C in Table II to obtain (column 1) the corresponding value of the percentage by mass of sucrose at t°C.  This value is corrected for temperature and expressed as a concentration at 20°C by means of Table I.
    1.   Sugar concentration in must and concentrated must

Find the percentage by mass of sucrose at 20°C in Table II and read from the same row the sugar concentration in grams per liter and grams per kilogram.  The sugar concentration is expressed in terms of invert sugar to one decimal place.

5.3.  Sugar concentration in rectified concentrated must

Find the percentage by mass of sucrose at 20°C in Table III and read from the same row the sugar concentration in grams per liter and grams per kilogram.  The sugar concentration is expressed in terms of invert sugar to one decimal place.               If the measurement was made on diluted rectified concentrated must, multiply the result by the dilution factor.

5.4.  Refractive index of must, concentrated must and rectified concentrated must

Find the percentage by mass of sucrose at 20°C in Table II and read from the same row the refractive index at 20°C.  This index is expressed to four decimal places.

Table I Correction to be made in the case where the percentage by mass of saccharose was determined at a temperature different by 20°C.

Temperature

Percentage by mass measured in %

°C

10

15

20

25

30

35

40

45

50

55

60

65

70

75

5

–0,82

–0,87

–0,92

–0,95

–0,99

6

–0,80

–0,82

–0,87

–0,90

–0,94

7

–0,74

–0,78

–0,82

–0,84

–0,88

8

–0,69

–0,73

–0,76

–0,79

–0,82

9

–0,64

–0,67

–0,71

–0,73

–0,75

10

–0,59

–0,62

–0,65

–0,67

–0,69

–0,71

–0,72

–0,73

–0,74

–0,75

–0,75

–0,75

–0,75

–0,75

11

–0,54

–0,57

–0,59

–0,61

–0,63

–0,64

–0,65

–0,66

–0,67

–0,68

–0,68

–0,68

–0,68

–0,67

12

–0,49

–0,51

–0,53

–0,55

–0,56

–0,57

–0,58

–0,59

–0,60

–0,60

–0,61

–0,61

–0,60

–0,60

13

–0,43

–0,45

–0,47

–0,48

–0,50

–0,51

–0,52

–0,52

–0,53

–0,53

–0,53

–0,53

–0,53

–0,53

14

–0,38

–0,39

–0,40

–0,42

–0,43

–0,44

–0,44

–0,45

–0,45

–0,46

–0,46

–0,46

–0,46

–0,45

15

–0,32

–0,33

–0,34

–0,35

–0,36

–0,37

–0,37

–0,38

–0,38

–0,38

–0,38

–0,38

–0,38

–0,38

16

–0,26

–0,27

–0,28

–0,28

–0,29

–0,30

–0,30

–0,30

–0,31

–0,31

–0,31

–0,31

–0,31

–0,30

17

–0,20

–0,20

–0,21

–0,21

–0,22

–0,22

–0,23

–0,23

–0,23

–0,23

–0,23

–0,23

–0,23

–0,23

18

–0,13

–0,14

–0,14

–0,14

–0,15

–0,15

–0,15

–0,15

–0,15

–0,15

–0,15

–0,15

–0,15

–0,15

19

–0,07

–0,07

–0,07

–0,07

–0,07

–0,08

–0,08

–0,08

–0,08

–0,08

–0,08

–0,08

–0,08

–0,08

20

0

R É F É R E N

C E

0

21

+0,07

+0,07

+0,07

+0,07

+0,08

+0,08

+0,08

+0,08

+0,08

+0,08

+0,08

+0,08

+0,08

+0,08

22

+0,14

+0,14

+0,15

+0,15

+0,15

+0,15

+0,16

+0,16

+0,16

+0,16

+0,16

+0,16

+0,15

+0,15

23

+0,21

+0,22

+0,22

+0,23

+0,23

+0,23

+0,23

+0,24

+0,24

+0,24

+0,24

+0,23

+0,23

+0,23

24

+0,29

+0,29

+0,30

+0,30

+0,31

+0,31

+0,31

+0,32

+0,32

+0,32

+0,32

+0,31

+0,31

+0,31

25

+0,36

+0,37

+0,38

+0,38

+0,39

+0,39

+0,40

+0,40

+0,40

+0,40

+0,40

+0,39

+0,39

+0,39

26

+0,44

+0,45

+0,46

+0,46

+0,47

+0,47

+0,48

+0,48

+0,48

+0,48

+0,48

+0,47

+0,47

+0,46

27

+0,52

+0,53

+0,54

+0,55

+0,55

+0,56

+0,56

+0,56

+0,56

+0,56

+0,56

+0,55

+0,55

+0,54

28

+0,60

+0,61

+0,62

+0,63

+0,64

+0,64

+0,64

+0,65

+0,65

+0,64

+0,64

+0,64

+0,63

+0,62

29

+0,68

+0,69

+0,70

+0,71

+0,72

+0,73

+0,73

+0,73

+0,73

+0,73

+0,72

+0,72

+0,71

+0,70

30

+0,77

+0,78

+0,79

+0,80

+0,81

+0,81

+0,81

+0,82

+0,81

+0,81

+0,81

+0,80

+0,79

+0,78

31

+0,85

+0,87

+0,88

+0,89

+0,89

+0,90

+0,90

+0,90

+0,90

+0,90

+0,89

+0,88

+0,87

+0,86

32

+0,94

+0,95

+0,96

+0,97

+0,98

+0,99

+0,99

+0,99

+0,99

+0,98

+0,97

+0,96

+0,95

+0,94

33

+1,03

+1,04

+1,05

+1,06

+1,07

+1,08

+1,08

+1,08

+1,07

+1,07

+1,06

+1,05

+1,03

+1,02

34

+1,12

+1,19

+1,15

+1,15

+1,16

+1,17

+1,17

+1,17

+1,16

+1,15

+1,14

+1,13

+1,12

+1,10

35

+1,22

+1,23

+1,24

+1,25

+1,25

+1,26

+1,26

+1,25

+1,25

+1,24

+1,23

+1,21

+1,20

+1,18

36

+1,31

+1,32

+1,33

+1,34

+1,35

+1,35

+1,35

+1,35

+1,34

+1,33

+1,32

+1,30

+1,28

+1,26

37

+1,41

+1,42

+1,43

+1,44

+1,44

+1,44

+1,44

+1,44

+1,43

+1,42

+1,40

+1,38

+1,36

+1,34

38

+1,51

+1,52

+1,53

+1,53

+1,54

+1,54

+1,53

+1,53

+1,52

+1,51

+1,49

+1,47

+1,45

+1,42

39

+1,61

+1,62

+1,62

+1,63

+1,63

+1,63

+1,63

+1,62

+1,61

+1,60

+1,58

+1,56

+1,53

+1,50

40

+1,71

+1,72

+1,72

+1,73

+1,73

+1,73

+1,72

+1,71

+1,70

+1,69

+1,67

+1,64

+1,62

+1,59

It is preferable that the variations in temperature in relation to 20°C do not exceed  5°C.

TABLE II

Table giving the sugar content of musts and concentrated musts in grammes per litre and in grammes per kilogramme, determined using a graduated refractometer, either in percentage by mass of saccharose at 20°C, or refractive index at 20°C. The mass density at 20°C is also given.

Saccharose

Refractive Index

Mass

Sugars in

Sugars in

ABV % vol

at 20 °C

% (m/m)

at 20 °C

Density at 20 °C

g/l

g/kg

at 20 °C

10.0

1.34782

1.0391

82.2

79.1

4.89

10.1

1.34798

1.0395

83.3

80.1

4.95

10.2

1.34813

1.0399

84.3

81.1

5.01

10.3

1.34829

1.0403

85.4

82.1

5.08

10.4

1.34844

1.0407

86.5

83.1

5.14

10.5

1.34860

1.0411

87.5

84.1

5.20

10.6

1.34875

1.0415

88.6

85.0

5.27

10.7

1.34891

1.0419

89.6

86.0

5.32

10.8

1.34906

1.0423

90.7

87.0

5.39

10.9

1.34922

1.0427

91.8

88.0

5.46

11.0

1.34937

1.0431

92.8

89.0

5.52

11.1

1.34953

1.0436

93.9

90.0

5.58

11.2

1.34968

1.0440

95.0

91.0

5.65

11.3

1.34984

1.0444

96.0

92.0

5.71

11.4

1.34999

1.0448

97.1

92.9

5.77

11.5

1.35015

1.0452

98.2

93.9

5.84

11.6

1.35031

1.0456

99.3

94.9

5.90

11.7

1.35046

1.0460

100.3

95.9

5.96

11.8

1.35062

1.0464

101.4

96.9

6.03

11.9

1.35077

1.0468

102.5

97.9

6.09

12.0

1.35093

1.0472

103.5

98.9

6.15

12.1

1.35109

1.0477

104.6

99.9

6.22

12.2

1.35124

1.0481

105.7

100.8

6.28

12.3

1.35140

1.0485

106.8

101.8

6.35

12.4

1.35156

1.0489

107.8

102.8

6.41

12.5

1.35171

1.0493

108.9

103.8

6.47

12.6

1.35187

1.0497

110.0

104.8

6.54

12.7

1.35203

1.0501

111.1

105.8

6.60

12.8

1.35219

1.0506

112.2

106.8

6.67

12.9

1.35234

1.0510

113.2

107.8

6.73

13.0

1.35250

1.0514

114.3

108.7

6.79

13.1

1.35266

1.0518

115.4

109.7

6.86

13.2

1.35282

1.0522

116.5

110.7

6.92

13.3

1.35298

1.0527

117.6

111.7

6.99

13.4

1.35313

1.0531

118.7

112.7

7.05

13.5

1.35329

1.0535

119.7

113.7

7.11

13.6

1.35345

1.0539

120.8

114.7

7.18

13.7

1.35361

1.0543

121.9

115.6

7.24

13.8

1.35377

1.0548

123.0

116.6

7.31

13.9

1.35393

1.0552

124.1

117.6

7.38

14.0

1.35408

1.0556

125.2

118.6

7.44

14.1

1.35424

1.0560

126.3

119.6

7.51

14.2

1.35440

1.0564

127.4

120.6

7.57

14.3

1.35456

1.0569

128.5

121.6

7.64

14.4

1.35472

1.0573

129.6

122.5

7.70

14.5

1.35488

1.0577

130.6

123.5

7.76

14.6

1.35504

1.0581

131.7

124.5

7.83

14.7

1.35520

1.0586

132.8

125.5

7.89

14.8

1.35536

1.0590

133.9

126.5

7.96

14.9

1.35552

1.0594

135.0

127.5

8.02

TABLE II - (continued)

Saccharose

Refractive Index

Mass

Sugars in

Sugars in

ABV % vol

at 20 °C

% (m/m)

at 20 °C

Density at 20 °C

g/l

g/kg

at 20 °C

15.0

1.35568

1.0598

136.1

128.4

8.09

15.1

1.35584

1.0603

137.2

129.4

8.15

15.2

1.35600

1.0607

138.3

130.4

8.22

15.3

1.35616

1.0611

139.4

131.4

8.28

15.4

1.35632

1.0616

140.5

132.4

8.35

15.5

1.35648

1.0620

141.6

133.4

8.42

15.6

1.35664

1.0624

142.7

134.3

8.48

15.7

1.35680

1.0628

143.8

135.3

8.55

15.8

1.35696

1.0633

144.9

136.3

8.61

15.9

1.35713

1.0637

146.0

137.3

8.68

16.0

1.35729

1.0641

147.1

138.3

8.74

16.1

1.35745

1.0646

148.2

139.3

8.81

16.2

1.35761

1.0650

149.3

140.2

8.87

16.3

1.35777

1.0654

150.5

141.2

8.94

16.4

1.35793

1.0659

151.6

142.2

9.01

16.5

1.35810

1.0663

152.7

143.2

9.07

16.6

1.35826

1.0667

153.8

144.2

9.14

16.7

1.35842

1.0672

154.9

145.1

9.21

16.8

1.35858

1.0676

156.0

146.1

9.27

16.9

1.35874

1.0680

157.1

147.1

9.34

17.0

1.35891

1.0685

158.2

148.1

9.40

17.1

1.35907

1.0689

159.3

149.1

9.47

17.2

1.35923

1.0693

160.4

150.0

9.53

17.3

1.35940

1.0698

161.6

151.0

9.60

17.4

1.35956

1.0702

162.7

152.0

9.67

17.5

1.35972

1.0707

163.8

153.0

9.73

17.6

1.35989

1.0711

164.9

154.0

9.80

17.7

1.36005

1.0715

166.0

154.9

9.87

17.8

1.36021

1.0720

167.1

155.9

9.93

17.9

1.36038

1.0724

168.3

156.9

10.00

18.0

1.36054

1.0729

169.4

157.9

10.07

18.1

1.36070

1.0733

170.5

158.9

10.13

18.2

1.36087

1.0737

171.6

159.8

10.20

18.3

1.36103

1.0742

172.7

160.8

10.26

18.4

1.36120

1.0746

173.9

161.8

10.33

18.5

1.36136

1.0751

175.0

162.8

10.40

18.6

1.36153

1.0755

176.1

163.7

10.47

18.7

1.36169

1.0760

177.2

164.7

10.53

18.8

1.36185

1.0764

178.4

165.7

10.60

18.9

1.36202

1.0768

179.5

166.7

10.67

19.0

1.36219

1.0773

180.6

167.6

10.73

19.1

1.36235

1.0777

181.7

168.6

10.80

19.2

1.36252

1.0782

182.9

169.6

10.87

19.3

1.36268

1.0786

184.0

170.6

10.94

19.4

1.36285

1.0791

185.1

171.5

11.00

19.5

1.36301

1.0795

186.2

172.5

11.07

19.6

1.36318

1.0800

187.4

173.5

11.14

19.7

1.36334

1.0804

188.5

174.5

11.20

19.8

1.36351

1.0809

189.6

175.4

11.27

19.9

1.36368

1.0813

190.8

176.4

11.34

TABLE II - (continued

Saccharose

Refractive Index

Mass

Sugars in

Sugars in 

ABV % vol

at 20 °C

% (m/m)

at 20 °C

Density at 20 °C

g/l

g/kg

at 20 °C

20.0

1.36384

1.0818

191.9

177.4

11.40

20.1

1.36401

1.0822

193.0

178.4

11.47

20.2

1.36418

1.0827

194.2

179.3

11.54

20.3

1.36434

1.0831

195.3

180.3

11.61

20.4

1.36451

1.0836

196.4

181.3

11.67

20.5

1.36468

1.0840

197.6

182.3

11.74

20.6

1.36484

1.0845

198.7

183.2

11.81

20.7

1.36501

1.0849

199.8

184.2

11.87

20.8

1.36518

1.0854

201.0

185.2

11.95

20.9

1.36535

1.0858

202.1

186.1

12.01

21.0

1.36551

1.0863

203.3

187.1

12.08

21.1

1.36568

1.0867

204.4

188.1

12.15

21.2

1.36585

1.0872

205.5

189.1

12.21

21.3

1.36602

1.0876

206.7

190.0

12.28

21.4

1.36619

1.0881

207.8

191.0

12.35

21.5

1.36635

1.0885

209.0

192.0

12.42

21.6

1.36652

1.0890

210.1

192.9

12.49

21.7

1.36669

1.0895

211.3

193.9

12.56

21.8

1.36686

1.0899

212.4

194.9

12.62

21.9

1.36703

1.0904

213.6

195.9

12.69

22.0

1.36720

1.0908

214.7

196.8

12.76

22.1

1.36737

1.0913

215.9

197.8

12.83

22.2

1.36754

1.0917

217.0

198.8

12.90

22.3

1.36771

1.0922

218.2

199.7

12.97

22.4

1.36787

1.0927

219.3

200.7

13.03

22.5

1.36804

1.0931

220.5

201.7

13.10

22.6

1.36821

1.0936

221.6

202.6

13.17

22.7

1.36838

1.0940

222.8

203.6

13.24

22.8

1.36855

1.0945

223.9

204.6

13.31

22.9

1.36872

1.0950

225.1

205.5

13.38

23.0

1.36889

1.0954

226.2

206.5

13.44

23.1

1.36906

1.0959

227.4

207.5

13.51

23.2

1.36924

1.0964

228.5

208.4

13.58

23.3

1.36941

1.0968

229.7

209.4

13.65

23.4

1.36958

1.0973

230.8

210.4

13.72

23.5

1.36975

1.0977

232.0

211.3

13.79

23.6

1.36992

1.0982

233.2

212.3

13.86

23.7

1.37009

1.0987

234.3

213.3

13.92

23.8

1.37026

1.0991

235.5

214.2

14.00

23.9

1.37043

1.0996

236.6

215.2

14.06

24.0

1.37060

1.1001

237.8

216.2

14.13

24.1

1.37078

1.1005

239.0

217.1

14.20

24.2

1.37095

1.1010

240.1

218.1

14.27

24.3

1.37112

1.1015

241.3

219.1

14.34

24.4

1.37129

1.1019

242.5

220.0

14.41

24.5

1.37146

1.1024

243.6

221.0

14.48

24.6

1.37164

1.1029

244.8

222.0

14.55

24.7

1.37181

1.1033

246.0

222.9

14.62

24.8

1.37198

1.1038

247.1

223.9

14.69

24.9

1.37216

1.1043

248.3

224.8

14.76

TABLE II - (continued

 

 

 

TABLE II - (continued)
 

Saccharose

Refractive Index

Mass

Sugars in

Sugars in

ABV % vol

at 20 °C

% (m/m)

 at 20 °C

Density at 20 °C

g/l

g/kg

at 20 °C

35.0

1.39032

1.1537

370.5

321.1

22.02

35.1

1.39051

1.1542

371.8

322.1

22.10

35.2

1.39070

1.1547

373.0

323.0

22.17

35.3

1.39088

1.1552

374.3

324.0

22.24

35.4

1.39107

1.1557

375.5

324.9

22.32

35.5

1.39126

1.1563

376.8

325.9

22.39

35.6

1.39145

1.1568

378.0

326.8

22.46

35.7

1.39164

1.1573

379.3

327.8

22.54

35.8

1.39182

1.1578

380.6

328.7

22.62

35.9

1.39201

1.1583

381.8

329.6

22.69

36.0

1.39220

1.1588

383.1

330.6

22.77

36.1

1.39239

1.1593

384.4

331.5

22.84

36.2

1.39258

1.1598

385.6

332.5

22.92

36.3

1.39277

1.1603

386.9

333.4

22.99

36.4

1.39296

1.1609

388.1

334.4

23.06

36.5

1.39314

1.1614

389.4

335.3

23.14

36.6

1.39333

1.1619

390.7

336.3

23.22

36.7

1.39352

1.1624

392.0

337.2

23.30

36.8

1.39371

1.1629

393.2

338.1

23.37

36.9

1.39390

1.1634

394.5

339.1

23.45

37.0

1.39409

1.1640

395.8

340.0

23.52

37.1

1.39428

1.1645

397.0

341.0

23.59

37.2

1.39447

1.1650

398.3

341.9

23.67

37.3

1.39466

1.1655

399.6

342.9

23.75

37.4

1.39485

1.1660

400.9

343.8

23.83

37.5

1.39504

1.1665

402.1

344.7

23.90

37.6

1.39524

1.1671

403.4

345.7

23.97

37.7

1.39543

1.1676

404.7

346.6

24.05

37.8

1.39562

1.1681

406.0

347.6

24.13

37.9

1.39581

1.1686

407.3

348.5

24.21

38.0

1.39600

1.1691

408.6

349.4

24.28

38.1

1.39619

1.1697

409.8

350.4

24.35

38.2

1.39638

1.1702

411.1

351.3

24.43

38.3

1.39658

1.1707

412.4

352.3

24.51

38.4

1.39677

1.1712

413.7

353.2

24.59

38.5

1.39696

1.1717

415.0

354.2

24.66

38.6

1.39715

1.1723

416.3

355.1

24.74

38.7

1.39734

1.1728

417.6

356.0

24.82

38.8

1.39754

1.1733

418.8

357.0

24.89

38.9

1.39773

1.1738

420.1

357.9

24.97

39.0

1.39792

1.1744

421.4

358.9

25.04

39.1

1.39812

1.1749

422.7

359.8

25.12

39.2

1.39831

1.1754

424.0

360.7

25.20

39.3

1.39850

1.1759

425.3

361.7

25.28

39.4

1.39870

1.1765

426.6

362.6

25.35

39.5

1.39889

1.1770

427.9

363.6

25.43

39.6

1.39908

1.1775

429.2

364.5

25.51

39.7

1.39928

1.1780

430.5

365.4

25.58

39.8

1.39947

1.1786

431.8

366.4

25.66

39.9

1.39967

1.1791

433.1

367.3

25.74

TABLE II - (continued)

Saccharose

Refractive Index

Mass

Sugars in

Sugars in

ABV % vol

at 20 °C

% (m/m)

 at 20 °C

Density at 20 °C

g/l

g/kg

at 20 °C

40.0

1.39986

1.1796

434.4

368.3

25.82

40.1

1.40006

1.1801

435.7

369.2

25.89

40.2

1.40025

1.1807

437.0

370.1

25.97

40.3

1.40044

1.1812

438.3

371.1

26.05

40.4

1.40064

1.1817

439.6

372.0

26.13

40.5

1.40083

1.1823

440.9

373.0

26.20

40.6

1.40103

1.1828

442.2

373.9

26.28

40.7

1.40123

1.1833

443.6

374.8

26.36

40.8

1.40142

1.1839

444.9

375.8

26.44

40.9

1.40162

1.1844

446.2

376.7

26.52

41.0

1.40181

1.1849

447.5

377.7

26.59

41.1

1.40201

1.1855

448.8

378.6

26.67

41.2

1.40221

1.1860

450.1

379.5

26.75

41.3

1.40240

1.1865

451.4

380.5

26.83

41.4

1.40260

1.1871

452.8

381.4

26.91

41.5

1.40280

1.1876

454.1

382.3

26.99

41.6

1.40299

1.1881

455.4

383.3

27.06

41.7

1.40319

1.1887

456.7

384.2

27.14

41.8

1.40339

1.1892

458.0

385.2

27.22

41.9

1.40358

1.1897

459.4

386.1

27.30

42.0

1.40378

1.1903

460.7

387.0

27.38

42.1

1.40398

1.1908

462.0

388.0

27.46

42.2

1.40418

1.1913

463.3

388.9

27.53

42.3

1.40437

1.1919

464.7

389.9

27.62

42.4

1.40457

1.1924

466.0

390.8

27.69

42.5

1.40477

1.1929

467.3

391.7

27.77

42.6

1.40497

1.1935

468.6

392.7

27.85

42.7

1.40517

1.1940

470.0

393.6

27.93

42.8

1.40537

1.1946

471.3

394.5

28.01

42.9

1.40557

1.1951

472.6

395.5

28.09

43.0

1.40576

1.1956

474.0

396.4

28.17

43.1

1.40596

1.1962

475.3

397.3

28.25

43.2

1.40616

1.1967

476.6

398.3

28.32

43.3

1.40636

1.1973

478.0

399.2

28.41

43.4

1.40656

1.1978

479.3

400.2

28.48

43.5

1.40676

1.1983

480.7

401.1

28.57

43.6

1.40696

1.1989

482.0

402.0

28.65

43.7

1.40716

1.1994

483.3

403.0

28.72

43.8

1.40736

1.2000

484.7

403.9

28.81

43.9

1.40756

1.2005

486.0

404.8

28.88

44.0

1.40776

1.2011

487.4

405.8

28.97

44.1

1.40796

1.2016

488.7

406.7

29.04

44.2

1.40817

1.2022

490.1

407.6

29.13

44.3

1.40837

1.2027

491.4

408.6

29.20

44.4

1.40857

1.2032

492.8

409.5

29.29

44.5

1.40877

1.2038

494.1

410.4

29.36

44.6

1.40897

1.2043

495.5

411.4

29.45

44.7

1.40917

1.2049

496.8

412.3

29.52

44.8

1.40937

1.2054

498.2

413.3

29.61

44.9

1.40958

1.2060

499.5

414.2

29.69

TABLE II (continued)

Saccharose

Refractive Index

Mass

Sugars in

Sugars in

ABV % vol

at 20 °C