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Glass mustimeters are instruments designed for measuring the concentration of sugars in fermentable liquids, such as grape, barley, or apple musts. Their use is essential for controlling the fermentation process and estimating the final alcoholic content in winemaking and brewing applications.
Available in double or triple scale versions, they allow for direct readings without the need for additional calculations. Depending on the model, they integrate Baumé degrees (°Bé), density (kg/m³), and probable alcohol (% v/v) scales, facilitating comprehensive monitoring of the fermentation process.
Operation is based on the principle of flotation: the higher the sugar concentration, the greater the density of the liquid and the lower the immersion of the instrument. The reading is taken at the intersection point between the liquid level and the graduated scale.
Made of resistant glass, these instruments incorporate chromatic indicators that improve visibility and reduce reading errors. They are calibrated at 20 °C, so under different conditions, temperature corrections must be applied to maintain accuracy.
To obtain reliable results, it is recommended to work with clean, bubble-free, and settled samples, and to use suitable containers—such as measuring cylinders of sufficient diameter—that allow the mustimeter to float freely and vertically.
They are supplied with a protective plastic case, which facilitates safe storage and transport.
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