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Unit of measure in percent for the sugar content (malt sugar and other sugars) in for example the original wort of the beer that can be converted into alcohol. It is used mainly in the brewery, but also in English speaking countries for determining the Most weight (Wine) used. The unit of measure was named after the Austrian Bohemian-born chemist Carl Joseph Napoleon Balling (1805-1868), who developed it in 1843. He dealt with the fermentation chemistry in connection with beer brewing and winemaking, and distillery and yeast production and wrote about it in 1845 published four-volume work "The general Gährung Chemistry and the preparation of wine", which was considered the standard work of his time. His unit of measurement was then in 1900 by the chemist Fritz plato (1858-1938) improved. A "Balling" and a "Plato" are almost equal. The also named after the inventor unit of measurement Brix is also about identical. August-Wilhelm Baron von Babo (1827-1894) developed his Klosterneuburger Mostwaage (KMW) based on the "Balling's Saccharometer" in 1861. See also below Baume and Oechsle,

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