Izračunavanje neprevrelog šećera u vinu
| °BX (Brix) ili % šećera | Ostatak šećera [g/l] (normalne berbe) | Ostatak šećera [g/l] (posebne berbe) |
|---|---|---|
| 5,5 | 00 | 00 |
| 6,0 | 00 | 00 |
| 6,5 | 5 | 6 |
| 7,0 | 10 | 11 |
| 7,5 | 15 | 13 |
| 8,0 | 20 | 15 |
| 8,5 | 25 | 17 |
| 9,0 | 30 | 20 |
| 9,5 | 35 | 25 |
| 10,0 | 40 | 30 |
| 10,5 | 45 | 35 |
| 11,0 | 50 | 40 |
| 11,5 | 55 | 45 |
| 12,0 | 60 | 50 |
| 12,5 | 65 | 55 |
| 13,0 | 70 | 60 |
| 13,5 | 75 | 65 |
| 14,0 | 80 | 70 |
| 14,5 | 85 | 75 |
| 15,0 | 90 | 80 |
| 15,5 | 95 | 85 |
| 16,0 | 100 | 90 |
| 16,5 | 105 | 95 |
| 17,0 | 110 | 100 |
| 17,5 | 115 | 105 |
| 18,0 | 120 | 110 |
| 18,5 | 125 | 115 |
| 19,0 | 130 | 120 |
| 19,5 | 135 | 125 |
| 20,0 | 140 | 130 |