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.