Vorlage

Weinverordnung Anhörung

Anhang 2 (Art. 11) Tabelle zur Umrechnung von Brixgraden in Oechslegrade Oechslegrad nach Massenprozent Saccharose Referenztemperatur: 20 °C

°Brix ° Oe % Brix ° Oe % Brix ° Oe 0.0 0.0 14.0 56.8 22.0 91.9 1.0 3.9 14.2 57.7 22.2 92.8 2.0 7.8 14.4 58.5 22.4 93.8 3.0 11.7 14.6 59.4 22.6 94.6 4.0 15.7 14.8 60.2 22.8 95.6 5.0 19.7 15.0 61.1 23.0 96.5 6.0 23.7 15.2 62.0 23.2 97.4 7.0 27.7 15.4 62.8 23.4 98.3 7.6 30.2 15.6 63.7 23.6 99.2 7.8 31.0 15.8 64.5 23.8 100.1 8.0 31.8 16.0 65.4 24.0 101.0 8.2 32.6 16.2 66.3 24.2 101.9 8.4 33.4 16.4 67.1 24.4 102.9 8.6 34.3 16.6 68.0 24.6 103.8 8.8 35.1 16.8 68.9 24.8 104.7 9.0 35.9 17.0 69.6 25.0 105.6 9.2 35.7 17.2 70.6 25.2 106.6 9.4 37.5 17.4 71.5 25.4 107.5 9.6 38.4 17.6 72.4 25.6 108.4 9.8 39.2 17.8 73.2 25.8 109.3 10.0 40.0 18.0 74.1 26.0 110.3 10.2 40.9 18.2 75.0 26.2 111.2 10.4 41.7 18.4 75.9 26.4 112.1 10.6 42.5 18.6 76.8 26.6 113.1 10.8 43.3 18.8 77.6 26.8 114.0 11.0 44.2 19.0 78.5 27.0 114.9 11.2 45.0 19.2 79.4 27.2 115.9 11.4 45.8 19.4 80.3 27.4 116.8