prepared in brine: the olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060 degrees Baumé.’
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As soon as the fermentation process completes (i.e. the fermented must is checked to have a value of less or equal to 0° Baumé), the fermented must-pomace mixture is transferred to the main container of the still (kazani, Greek: καζάνι) for the distillation.
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prepared in brine: The olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060 degrees Baumé.
prepared in brine: The olives, whether pricked or unpricked, are immersed in brine with a density after stabilisation of between 1 045 and 1 060 degrees Baumé.’
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The concentrations of alkaline solution measured in the old specification in degrees Baumé, with limits from 2° to 4°, are expressed in percentage terms (w/v) in the new specification and set at 1,7 % to 4,0 %.
In 1916, the U.S. National Bureau of Standards accepted the Baumé scale, which had been developed in France in 1768, as the U.S. standard for measuring the specific gravity of liquids less dense than water.
There is no set date to signal the start of the grape harvest given that it all depends upon the ripeness of the grape, which should be at least 10.5o Baumé (potential alcohol).
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