Which measurement indicates the sugar content in wort before fermentation?

The measurement that indicates the sugar content in wort before fermentation is known as original gravity. This term refers to the specific gravity of the wort prior to fermentation, which is measured using a hydrometer. Original gravity is crucial for brewers as it provides an estimate of the potential alcohol content of the finished beer, as well as other aspects such as body and sweetness.

When wort is boiled and cooled, the sugars extracted from the malt contribute to the initial gravity reading. This value is critical for calculating fermentation efficiency and understanding how much sugar will be fermented by the yeast into alcohol and carbon dioxide. By comparing original gravity to final gravity after fermentation, brewers can also determine the attenuation of the yeast, which is how effectively it has converted sugars into alcohol.

Final gravity measures the sugar content after fermentation has occurred, so it cannot indicate the initial sugar level in the wort. Apparent attenuation relates to the difference between original gravity and final gravity, and dissolved solids typically pertain to the total amount of particles in a liquid, not specifically sugar content. Thus, original gravity is the most relevant measurement for identifying sugar content in wort before fermentation begins.