@article {Rogerson486, author = {Frank Rogerson and Charles Symington}, title = {A Method for the Estimation of Alcohol in Fortified Wines Using Hydrometer Baum{\'e} and Refractometer Brix}, volume = {57}, number = {4}, pages = {486--490}, year = {2006}, doi = {10.5344/ajev.2006.57.4.486}, publisher = {American Journal of Enology and Viticulture}, abstract = {A novel method for the estimation of alcoholic strength of fortified wines has been developed, linking \%v/v alcohol to two simple and rapid enological measurements: refractometer apparent Brix and hydrometer apparent {\textdegree}Baum{\'e}. The soluble solid content of fortified wines, measured as true Brix (refractometer) and true {\textdegree}Baum{\'e} (hydrometer), can be estimated by the application of experimentally determined correction factors, which compensate for alcoholic obscuration. A calibration plot of true {\textdegree}Baum{\'e} versus true Brix, for 35 port wines, having diverse apparent {\textdegree}Baum{\'e} and \% v/v alcohol, was linear with r2 = 0.997. Applying the obscuration formula and rewriting the equation in terms of apparent Baum{\'e} and apparent Brix, leads to an expression for alcoholic strength: \% Alcohol (v/v) = 1.646 A.Brix - 2.703 A.{\textdegree}Baum{\'e} - 1.794. This equation permits the rapid estimation of alcohol content of young fortified wines by two simple measurements: refractometer apparent Brix and hydrometer apparent {\textdegree}Baum{\'e}. The method is rapid, economical and extremely portable, and is proposed as a quality-control technique for the three standard fortified wine parameters: \% v/v alcohol, hydrometer apparent {\textdegree}Baum{\'e}, and refractometer apparent Brix.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/57/4/486}, eprint = {https://www.ajevonline.org/content/57/4/486.full.pdf}, journal = {American Journal of Enology and Viticulture} }