The Oechsle scale is a measurement used primarily in winemaking to determine the sugar content of grape must. It is named after the German winemaker Georg Oechsle, who developed the scale in the 19th century. The scale measures the density of the must, which correlates with the potential alcohol content of the wine. In the Oechsle scale, each degree represents a specific amount of sugar in grams per liter of must. For example, a must with an Oechsle reading of 80° indicates that there are 80 grams of sugar per liter. This measurement helps winemakers assess the ripeness of grapes and make informed decisions during the fermentation process.