Baumé [boh-MAY]
A system used by the French and other Europeans to measure specific gravity, which indicates the sugar content of unfermented grape juice. One degree Baumé is equivalent to 1.8° Brix (the measurement system used in the United States). The Baumé measurement system helps winemakers forecast the finished wine’s potential alcohol content, with 1° roughly equal to 1 percent alcohol when the wine is fully fermented. Germany has a similar system measured on the Oechsle scale.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.