Wine Industry
MicroDens for

Quality Control
Wine

Complete analysis with automatic calculation of ABV, Dry Extract,
Real Extract and Attenuation according to OIV and OIML R22 standards.

Request a Demo Discover the Methods
0.0001 g/cm³ Precision
ABV OIV & OIML R22
DryExt OIV / Hackbarth
Wine Must Single Reading
12+ Calculated Parameters
Made in Italy 🇮🇹
Discover the methods
MicroDens Wine Analysis

Distinctive Features

Technical specifications and regulatory compliance for oenology laboratories

Multi-Parameter Analysis — 12+ parameters: ABV, ABW, Dry Extract, Real Extract, Attenuation
Regulatory Compliance — OIV-MA-AS2-01B (oscillating tube), OIML R22, alcoholometric tables
Metrological Precision — ±0.0001 g/cm³ accuracy, 0.00001 resolution, ABV ±0.1%
Instrument Ecosystem — Integration with SDEE, MIA2020, SO₂ Gravimeter
Guided Workflows — Step-by-step procedures, elimination of operator errors
Made in Italy — Gibertini Elettronica, direct manufacturer support

Methods for Every Need

ABV • Wine DryExt • Wine Must • Sugar Scales — Complete analysis for musts and wines.
Use the instrument on its own — or enhance it with Logger Excel and Logger Pro software via BLE.

ABV / ABW

Volumetric Alcoholic Strength (TAV)

Determination of the alcohol content in wine through distillation and densimetric measurement of the distillate. Calculation according to the official OIV-MA-BS and OIML R22 tables.

Reference Method and Tables
OIV-MA-AS2-01B — Digital oscillating-tube density meter
OIML R22 — International alcoholometric tables
  • ABV — Alcohol by Volume (% v/v)
  • ABW — Alcohol by Weight (% w/w)
  • TAV — Volumetric Alcoholic Strength
  • Accuracy ± 0.1% v/v
  • Resolution 0.01% v/v
SEND DATA TO PC VIA BLUETOOTH
Logger Excel
Acquires measurements via BLE into a structured Excel sheet with instrument ID, date and parameters
Logger Pro
Advanced fermentation monitoring — charts, tank management and full analysis
OIV-MA-BS OIML R22 Excise Duty

Wine DryExt

Dry Extract — OIV and Hackbarth

Determination of the real dry extract in wine. It requires distillation to separate alcohol and extract, with calculation according to OIV and Hackbarth.

Metrological Specifications
Density: ±0.0001 g/cm³ (res. 0.00001) | Dry Ext: ±0.3 g/L | ABV: ±0.1% v/v
  • Dry Extract OIV (g/L)
  • Dry Extract Hackbarth (g/L)
  • Real Extract and Original Extract
  • Fermentation Attenuation (%)
  • Includes automatic ABV calculation
SEND DATA TO PC VIA BLUETOOTH
Logger Excel
Acquires measurements via BLE into a structured Excel sheet with instrument ID, date and parameters
Logger Pro
Advanced fermentation monitoring — charts, tank management and full analysis
Wineries Certification Export
Single Reading — No Distillation

Wine Must

Must & Fermentation
Complete analysis in one measurement

Oscillating Tube

The Wine Must method measures the must or fermenting wine directly with a single reading, with no distillation. From density it automatically derives all sugar scales and the potential alcohol. Integrated with Logger Pro, it lets you track the entire fermentation curve over time.

No Distillation Required
Measure directly on the must or on the fermenting sample. SG range: 0.990 – 1.160 (wine → ripe must).
°Brix
Total sugars
°Babo / KMW
Austrian scale
°Oechsle
German/Swiss scale
°Baumé
French scale
SG@20°C
Specific gravity
Pot. Alc.
estimated % v/v
Must Assessment Fermentation Monitoring Logger Pro Range: 0.990 – 1.160
SEND DATA TO PC VIA BLUETOOTH
Logger Excel
Every measurement (°Brix, °Baumé, SG, Pot.Alc.) saved automatically with date and sample ID
Logger Pro
Daily fermentation curve — tracks the density drop from harvest to wine
Wine Must screen on the display Wine Must results on the display

Sugar Scales

Direct measurement of sugar content in must and wine

°Brix

International Scale

The °Brix scale measures equivalent sucrose content. Used universally to monitor grape and must ripeness.

  • Sucrose equivalent % by weight
  • International standard
  • Correlation with refractometer

°Oechsle

German Scale

The °Oechsle scale used in Germany, Switzerland and Luxembourg. It indicates the specific-gravity difference from water (×1000).

  • Germany/Switzerland standard
  • Wine quality classification
  • Prädikatswein categorization

°Baumé

French Scale

The traditional French °Baumé scale for measuring sugar level. Widely used in France and Mediterranean wine countries.

  • France standard
  • Oenological tradition
  • 1°Bé ≈ 1% potential alcohol
WORKFLOW

How Wine DryExt Works

The Wine DryExt method follows the OIV protocol for determining the real dry extract, requiring two readings: one on the as-is wine and one on the distillate.

1

First Reading (As-Is)

Measure the density of the as-is wine. MicroDens automatically calculates SG@20°C.

2

Distillation

Distil the wine sample and bring the distillate to volume with deionized water.

3

Second Reading (Distillate)

Measure the density of the distillate. MicroDens calculates Dry Extract and ABV.

4

Complete Results

View: Dry Ext. OIV, Dry Ext. Hackbarth, ABV, Real Extract, Attenuation.

MicroDens Wine Analysis
Step 1 Step 2 Step 3 Step 4 Step 5

Click to enlarge

WINE MUST — WORKFLOW

Tracking Fermentation
with Wine Must

With Wine Must, fermentation monitoring is effortless: one measurement a day and Logger Pro reconstructs the entire fermentation curve — from must at harvest to the finished wine.

1

Harvest — Fresh Must

First measurement on the freshly pressed must. Instantly get °Brix, °Baumé, °Oechsle and estimated Potential Alcohol.

2

Daily Measurements

One measurement a day during alcoholic fermentation. The °Brix drops progressively as the yeast turns sugars into alcohol.

3

Limit of Densimetry

When the alcohol produced starts to alter the densimetric reading, the instrument curve stops. This is where the laboratory comes in — and Logger Pro merges the two streams into a single session.

4

Sparkling Wine (Prise de Mousse) — Fully Densimetric

The prise de mousse is followed entirely with the density meter — from inoculation to reaching the target pressure, including doublings and re-inoculations. No laboratory analysis needed.

PRIMARY FERMENTATION

MicroDens tracks the densimetric curve during the active phase. When the alcohol produced starts to alter the reading, the instrument curve stops.

Logger Pro integrates the laboratory analyses to complete primary-fermentation monitoring in a single continuous session.

PRISE DE MOUSSE — TRADITIONAL METHOD

The prise de mousse is followed entirely with the density meter — from inoculation to the end, including doublings and re-inoculations.

Logger Pro manages doubling alerts and the intervention log with no need for laboratory analysis.

THE DENSIMETRIC METHOD

From Wine to Alcohol Content

With the densimetric method, measuring ABV on "as-is" wine is not possible: sugars, extracts and other substances influence density together with the alcohol. That is why the OIV methods require distillation of the sample, obtaining a pure water-alcohol mixture that can be measured precisely.

1. Distillation

The wine is distilled to separate the alcohol from the other components

2. Measurement

The distillate (water + pure alcohol) is analyzed with MicroDens

3. Result

ABV calculated automatically with the OIV method

For Step 1, we recommend the dedicated instrumentation

RECOMMENDED INSTRUMENTATION

SDEE Distiller

For determining the ABV alcohol content and the Wine DryExt method, we recommend Gibertini's automatic SDEE distiller, designed specifically for oenological analysis according to the official OIV methods.

  • Determination of TAV / ABV according to OIV-MA-BS
  • Controlled automatic distillation
  • Seamless integration with the MicroDens workflow
  • Stainless steel and borosilicate glass construction
Discover SDEE Oenology Instruments
SDEE Automatic Distiller Gibertini

SDEE Automatic Distiller

Distillation for TAV/ABV and volatile acidity

Calculated Parameters

All the key values for wine quality control

MicroDens measures density and automatically derives all the international expressions of alcoholic strength — OIV-MA-AS312-01B · OIV-MA-AS2-01B · OIML R22.

Quantity Value & Unit (example wine 12.50% v/v)
Direct instrument measurement
Densità @20°C 0.98740 g/cm³
SG @20°C (OIV-MA-AS2-01B) 0.98740 SG
Alcoholic Strength — international variants
ABV — Alcohol by Volume (OIV · EU · IT) 12.50 % v/v
ABW — Alcohol by Weight (ASBC · AOAC) 10.06 % w/w
°Proof (US · TTB · FDA) 25.00 US Proof
Calculation notes (verified on firmware): ABW from OIML R22 table interpolation % vol → % mass (Pharmacopoeia); US Proof = ABV × 2. Units available in the firmware: % v/v · % w/w · °Proof (US).
Wine DryExt — Output Parameters
SG@20 (As-Is) 1.00790 SG
Dry Extract OIV 70.7 g/L
Dry Extract Hackbarth 69.3 g/L
Real Extract 7.03 %
Alcohol by Weight (ABW) 11.74 % w/w
Alcohol by Volume (ABV) 14.91 % v/v
Original Extract 27.80 %
Attenuation 74.7 %
Wine Must — Output Parameters (single reading)
SG@20°C 1.08120 SG
°Brix 19.8 °Bx
°Babo / KMW 10.5 °KMW
°Oechsle 81.2 °Oe
°Baumé 10.6 °Bé
Potential Alcohol 11.7 % v/v
Example values for a must at SG@20°C = 1.0812 (medium ripeness, about 19.8°Brix). Operating range: SG 0.990–1.160 · Brix 0–35 · Babo 0–30.
Technical Specifications — Accuracy & Resolution
Parameter Accuracy Resolution
Density (ρ) ± 0.0001 g/cm³ 0.00001 g/cm³
ABV / TAV ± 0.1 % v/v 0.01 % v/v
ABW ± 0.1 % w/w 0.01 % w/w
Dry Extract ± 0.3 g/L 0.1 g/L
°Brix ± 0.1 °Brix 0.01 °Brix
°Oechsle ± 0.1 °Oe 0.1 °Oe
°Baumé ± 0.1 °Bé 0.01 °Bé
Temperature ± 0.2 °C 0.1 °C
WORKFLOW

Choose Your Level of Control

MicroDens is complete on its own. But with Gibertini software it grows with your winery — everything communicates via Bluetooth BLE, with no cables and no complex installations.

LEVEL 1 — STANDALONE

Instrument Only

Wine DryExt, ABV and Wine Must guide the operator directly on the touchscreen display. Results are immediately visible — no PC, no connection required.

  • Guided Wine DryExt / ABV workflow on the Nextion display
  • Complete results: ABV, Dry Extract OIV, °Brix, Pot.Alc., °Baumé
  • Wine Must: single reading on must/fermenting wine
  • Ideal for quick checks in the winery or in the field
LEVEL 2 — DATA COLLECTION
AUTOMATIC BLE CONNECTION

+ MicroDens Logger Excel

Acquires the measurement strings from the instrument via BLE and automatically organizes them into a structured Excel sheet, with instrument ID, date/time, operator and all calculated parameters. Zero manual typing.

  • Automatic reception — just press Save on the display
  • Excel sheet with instrument ID, date, time, method and all values
  • Measurement history ready for analysis, reports and harvest traceability
  • Zero manual transcription — zero typing errors
LEVEL 3 — ADVANCED MONITOR
AUTOMATIC BLE CONNECTION

+ MicroDens Logger Pro

Professional platform for complete wine fermentation monitoring: it integrates the densimetric curve with laboratory analyses during primary fermentation and follows the prise de mousse entirely.

  • Fermentation curve SG and °Brix in the active phase, integrated with lab data in the final phase
  • Prise de mousse fully densimetric — doublings, re-inoculations and automatic alerts
  • Tank and vintage management — batch comparison, fermentation history
  • OIV reports, end-of-fermentation alerts, multi-tank analysis
Everything via BLE — no cables, no drivers, no hassle

Logger Excel and Logger Pro connect automatically to MicroDens. Press Save on the instrument: the data arrives instantly on your PC or tablet.

Download the Software
Regulatory Compliance

International Standards

MicroDens supports compliance with the leading standards of the global wine industry.

OIV

Organisation Internationale de la Vigne et du Vin. Official methods for oenological analysis and determination of wine parameters.

Hackbarth

Alternative method for calculating dry extract. Used in oenology for quick process checks.

EU Reg. 2019/934

European wine regulation. Definitions, oenological practices and labelling requirements for the EU market.

OIML R22

International alcoholometric tables for determining alcohol content by densimetry.

International standards compliance
OIV-MA-AS312-01B Volumetric Alcoholic Strength in Wines
OIV-MA-AS2-01B Density and Specific Gravity at 20°C — Digital oscillating-tube density meter
OIV-MA-AS2-01A Dry Extract, °Brix, °Oechsle, °Baumé in Wines
OIV-MA-AS2-03B Total Dry Extract
OIV-MA-BS-01 Alcoholic Strength in Spirits of Viticulture Origin
Reg. CE N°2870/2000 Alcoholic Strength in Spirits and Beer
OIV-MA-VI-05 Residual Alcoholic Strength in Vinegars

Oenology Applications

How wineries use MicroDens in their daily workflow

Ripeness Control

°Brix monitoring of grapes in the vineyard to determine the optimal harvest time.

Fermentation Monitoring

Daily tracking of must density to follow the progress of fermentation.

Pre-Bottling QC

Verify ABV and Dry Extract before bottling for label compliance.

Export Certification

Analysis according to OIV standards for export documentation and certifications.

Related Instruments

Gibertini solutions for a complete oenology laboratory

SDEE OIV

SDEE Distiller

Automatic distiller for alcoholic strength determination according to the OIV method.

Discover
MIA2020 OIV

MIA2020

Gibertini Hydrostatic Balance, official method for the determination of ABV, DRY EXTRACT, and MUST evaluation

Discover
SO2 Gravimeter

SO₂ Gravimeter

Determination of free and total sulphur dioxide in wine.

Discover

Ready to Improve Your Quality Control?

Request a free demo and discover how MicroDens can optimize your winery's processes

Request a Free Demo Discover MicroDens