A measure of sugars in a wine grape before harvest, which is used to predict the alcohol level in the resulting wine.
A scale used to measure the level of sugar in unfermented grapes. Multiplying brix by .55 will yield a wine's future alcohol level.
A measure of the concentration of a sugar solution. 1¡ Brix = 1% sugar by weight.
A measure of a grape's sugar content, and therefore the likely eventual alcoholic content of the wine.
A measurement of dissolved compounds in grape juice that approximately indicates the sugar content of unharvested grapes. Most grapes are picked between 21 and 25 degrees Brix. These will produce wines with an alcohol content between 12 to 15 percent.
Measurement used to determine the sugar content of grapes and unfermented grape juice. An aid in determining the degree of ripeness. Most table wine grapes are picked at between 20 and 25 degrees Brix.
a unit of measure of the soluble solids in plant sap and fruit juice. The measurement is made using a refractometer.
Value used to express the weight in grams of sucrose dissolved in 100 grams of a solute, such as grape juice.
A measure of sugar content in grape juice, used particularly in the New World. My article on must weight in my Sweet Wine series gives more information.
A scale for measuring the sugar content in grape juice.
Term used to measure the sugar content of grapes, grape juice or wine. Grapes are usually harvested at 21 to 25 degrees Brix, resulting in alcohol content of 11.5 to 14 percent.
The percent of weight of soluble solids (sugars and acids) in a solution measured at sea level at 20 degrees Celsius. The Brix scale determines the percent by weight of soluble solids, with the present minimum of 42-degree Brix indicating that 100 pounds of concentrated juice would contain 42 pounds of soluble solids at a specific temperature.
A system favoured by US winemakers of measuring the amount of sugar present in grape juice. 1 Brix = 10g/L of sugar.
Originally used to describe molasses sucrose content when each 1% sucrose equaled one Brix. Today specific gravity of molasses is used to closely approximate Brix content.
A measure of sugar in grapes. It is partially this measure of sugar level that determines the harvest date of a vineyard.
A measure of the sugar concentration in juice or wine.
A measurement of the sugar content of grapes before they are harvested. Used to estimate the alcohol content of the resulting wine.
A density scale used chiefly in the sugar industry to indicate the sucrose concentration a solution.
a measure of the density of a solution, expressed in degrees Brix. The °Brix of a solution = the percent Sucrose of the solution at room temperature.
Scale of measuring total sugar content in grapes; helps winemakers decide when to harvest
Percentage of sugar in grape juice measured by a hydrometer.
A measurement, expressed in degrees, of the solutes in ripe grapes, of which about 90 percent are sugars. One degree Brix corresponds to about 18 g/l sugar.
refers to the American system used to measure sugar content of grape must. On labels, Brix expresses the degree of ripeness in terms of sugar levels at harvestnormally in the range of 20 degrees to 25 degrees.
A system for measuring sugar content of grapes and wines mostly in the New World.
a method of measuring sugar in wine. One degree Brix = approximately 18g/l.
A common measurement of the amount of natural sugars in grapes, expressed as "degrees brix" in America. Also, an indication of the potential alcohol in a wine when fermentation is completed; generally the higher the brix in the grapes, the higher the alcohol in the finished wine. Also, an important indicator of ripeness, and a tool used to help determine when to harvest grapes.
A unit of measure of Sucrose (percent of sugar in a 100g cane sugar solution)
Degrees brix is a measure of the sweetness of grapes or wine and translates roughly to the percentage of sugar. If the grapes are 24 degrees brix, it means they're about 24% sugar. Degrees brix is measured with a refractometer or hydrometer and indicates the percentage of suspended solids (of which about 90% are sugars in ripe grapes) by weight in the liquid.
A technical term that refers to a system of measuring the amount of residual sugar in wine.
A measurement of the sugar content of grapes, must and wine, indicating the degree of the grapes' ripeness (meaning sugar level) at harvest. Most table-wine grapes are harvested at between 21 and 25 Brix. To get an alcohol conversion level, multiply the stated Brix by “.55”.
The measurement of the sugar content of grapes in wine. The higher degrees brix, the higher sugar content of grapes.
A measurement of sugar in water-based solutions such as grape juice. One degree BRIX is equal to one percent sugar in the solution. Sugar content in juice is typically measured by a hydrometer or refractometer. The BRIX and Balling scales are essentially the same.
The measurement of soluble solids in grapes at harvest, taken with a refractometer and expressed in degrees. In unfermented grapes, degrees of Brix are approximately the same as percent of sugar. After fermentation, the alcohol concentration is roughly half the sugar concentration of the juice. Thus, grapes harvested at 22.5 degrees Brix will produce a wine with an alcohol content between 12.5 to 13.5%.
Measure of sugar concentration in grape juice (and therefore grape ripeness) or must. Common in the United States.
Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.
The scale of measuring grape sugars. A Refractometer is the instrument that is often used in obtaining these numbers. Example, here at Chateau Souverain we might pick the Chardonnay at 25° Brix.
A scale used to measure sugar content of grapes and wine. Each degree of Brix is equivalent to 1 gram of sugar per 100 grams of grape juice. See also Baumé.
Winemaker's term that indicates the sugar content of unfermented grape juice, and therefore the projected alcohol content of the finished wine.
Measure of percentage of sugar in grapes at picking. Most table wines are harvested with between 20 and 26 degrees Brix.
A measurement of the dissolved sucrose level in a wine.
A scale used to measure sugar content of grapes & wine. Each degree of Brix is equivalent to 1 gm. of sugar /100 gm. of grape juice. This is the usual method of determining the alcohol potential of unfermented juice or must.
a measure of grape solids in a juice sample, usually at picking time. The great majority of these solids are sugars which are fermentable into alcohol. By measuring the brix of grape juice at picking, it is possible to estimate the final alcoholic content of the wine. So when a wine writer asks a winemaker "what was the brix at picking" he is not just trying to be cute.
The Brix scale which is well established in the sucrose industry reflects the percentage by weight [g/100g] of sucrose in a pure sucrose solution. The measurement of Brix degrees is made either by a hydrometer calibrated in Brix degrees or a refractometer calibrated in percent sugar. Although strictly accurate only for pure sucrose solutions, the Brix reading of solutions of other carbohydrates gives a close approximation of the dry substance but for glucose syrups the Brix dry substance can be 2-3% too high. In this case refractive index and reference to standard tables is preferred.
System used to measure the sugar content of grapes. 20-25º is considered optimal for table wines
A measurement of sugar content in grapes, indicating their degree of ripeness. Vineyard managers and winemakers look for a certain level of Brix before harvesting. The conversion rate for brix to alcohol is .54. For example, if grapes were picked at 24 degrees brix the finished alcohol would be 13.5%.
Terms used to measure the sugar content of grapes, grape juice (called must), or wine.
A system used to measure the sugar content of grapes and wine. On labels, wineries sometimes list the Brix at the time of harvest to express the degree of ripeness of the grapes (normally in the range of 20° to 25°). After fermentation, Brix can indicate how sweet a wine is as a measurement of residual sugar (2 degrees Brix would be slightly sweet; 10 degrees Brix residual sugar would be very sweet).
A scale used to indicate soluble solids content: ºBrix = grams of sucrose per 100 grams of liquid at 68ºF.
A scale that measures the sugar level of the unfermented grape juice (must).
Measurement system used for sugar content of grapes, wine and related products.
Degrees Brix (symbol Â°Bx) is a measurement of the mass ratio of dissolved sucrose to water in a liquid. It is measured with a saccharimeter that measures specific gravity of a liquid or more easily with a refractometer. A 25 Â°Bx solution has 25 grams of sucrose sugar per 100 grams of liquid.